Easy & Simple Soy Hoisin Chicken Thighs

Name: Easy & Simple Soy Hoisin Chicken Thighs
Prep time: 5 min
Cook time: 35 min
Total time: 100 min
Ingredients: 1 lb skin-on bone-in chicken thighs; 4 tbsp hoisin sauce ((not oyster sauce!)); 3 cloves garlic (minced); 2 green onions (finely chopped); 1 tbsp regular soy sauce; 1 tbsp sesame oil; 1/4 tsp black pepper (or white pepper)

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Juicy tender chicken thighs baked in a sweet and savory soy glaze. These easy and simple soy hoisin chicken thighs are a great main dish for the family on a busy weeknight! Made with simple ingredients with little preparation.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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💬 Reviews

My easy soy hoisin chicken thighs is one of those easy Asian recipes made with minimal ingredients that you can simply shove into the oven to bake without much hassle! If it's your first time making this, don't worry it's pretty foolproof.

It's one of my favorite soy chicken recipes to share with you that takes 7 ingredients (not a lot in Asian cooking!) It's also incredibly tasty thanks to the sweet and umami flavors.

This chicken dish pairs best with white rice, brown rice or cauliflower rice with leafy greens like bok choy, yu choy sum, gai-lan or Chinese cabbage.

The sauce contains hoisin, which is like an Asian barbecue sauce that is very thick and sweet. It gives the chicken those sweet flavors that are undeniably tasty!

My mother would make this chicken thighs recipe when I was young and we kids loved it! It was simple and delicious - thanks to the dark tender meat.

The quick marinade also comes together in no time at all making it a great way to introduce Asian food into any household.

In Chinese cuisine, it's not one of those overly popular Chinese dishes, but it tastes so good as it's packed with Asian flavors!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Skin-on Bone-in Chicken Thighs : or you may substitute with boneless skinless chicken thighs but please reduce the cooking time to about 20-25 minutes or until you reach an internal temperature of 165 F. Chicken drumsticks will also work too with a baking time of 25-30 minutes. Avoid using chicken breast or it'll be too dry.

Chicken Marinade

Hoisin sauce: This adds a caramelized sweetness to our sauce.
Garlic: or substitute with garlic powder
Green onions
Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
Sesame oil: to add a nutty flavor. If you're allergic, substitute with a neutral oil like canola oil or avocado oil, etc.
Black pepper or white pepper

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

Expert Tips

Use fresh chicken thighs and do a smell test when shopping for them. If you notice a strong gamey odor coming through the packaging, put it back and get a fresher batch.
Mix the marinade prior to adding the chicken thighs. This ensures an even distribution of the ingredients.
Allow the chicken to marinate for at least 1 hour for maximum flavor.
Make sure to preheat the oven before baking the chicken.
Baste chicken every 10 minutes and ensure the chicken is well coated in the basting sauce. This gives the skin a nice shine and gives the chicken extra flavor.
Let the chicken rest after roasting so the chicken juices can redistribute through the meat.

Instructions

Below are step-by-step instructions on how to make soy hoisin chicken thighs:

In a small bowl, combine Marinade ingredients (as listed) together. Pour it into a resealable container or ZipLock bag.
Add chicken thighs into the marinade. Marinate for at least 1 hour or overnight, for best flavor.
Preheat the oven to 355 degrees F. Transfer chicken thighs only onto a baking sheet or baking dish lined with parchment paper or aluminum foil. Reserve the marinade as your basting sauce.
Bake for a total for 35 minutes basting the chicken with the marinade every 10 minutes. Cooked chicken has an internal temperature of 165 F with a digital thermometer inserted into the thickest part of the thigh or until juices run clear.
Remove chicken from the oven and let the chicken rest for 5 minutes before enjoying.
Then transfer any residual marinade into a small saucepan set on your stove top. Bring it to simmer on medium heat. Once it simmers, remove off heat. Serve sauce as a reserved glaze over chicken thighs. Enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes, air fry or bake at 350 degrees F for 5-10 minutes or reheat in a pan on medium heat until hot.
Freezer friendly? This can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.

Pairing Suggestions

Soy hoisin chicken thighs serve well with:

starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, or plain noodles
cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.

FAQ

Can I make soy hoisin chicken in advance?

This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat or air fried at 350 degrees F until hot through out.

Can I air fry the chicken thighs?

Yes, the chicken thighs can be air fried by following these instructions:
Preheat the air fryer to 380 degrees F. Lightly spray the air fryer basket with oil or line it with air fryer parchment paper. Place the chicken thighs skin side down in a single layer giving each piece enough space (you may need to air fry in two batches). Baste the chicken with the reserved marinade. Air fry for 12 minutes. Flip the thighs skin-side up and baste again. Air fry for another 10-15 minutes or until an internal temperature of 165 F with a digital thermometer or until juices run clear.

Can I use any other meat for this recipe?

Yes, feel free to use pork or beef with some fat marbling through it for a juicy cut. Just be sure to cook either meats through. Both pork and beef are safely consumed at an internal temperature 145 F.

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