Thai Cuisine

Thai Chicken Thigh Bake Recipe – Thai Special

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Thai Chicken Thigh Bake Recipe – Thai Special

Thai Chicken Thigh Bake features succulent chicken thighs marinated in a bold blend of soy sauce, brown sugar, peanut butter, hoisin, ginger, garlic, and chili paste. Wrapped and baked in foil, the chicken steams beautifully in its own juices until tender and deeply flavorful—an effortless and crowd-pleasing dish that delivers sweet, spicy, and umami-rich notes with every bite.

  • Prep Time15 min
  • Cook Time1 hr
  • Perform Time30 min
  • Total Time1 hr 45 min

Thai Chicken Thigh Bake Ingredients :

  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/4 cup peanut butter
  • 3 tablespoons hoisin sauce
  • 2 tablespoons minced fresh ginger root
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons chile-garlic paste
  • 1 tablespoon cornstarch
  • 10 boneless, skinless chicken thighs, cut into bite-sized cubes
  • 1/4 cup chopped fresh cilantro, optional

How to Make Thai Chicken Thigh Bake

1

Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chili paste in a resealable container. Mix thoroughly, then stir in cornstarch. Add the chicken to the marinade, cover, and refrigerate for at least 30 minutes.

2

Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to wrap around the chicken.

3

Spread the marinated chicken evenly on the foil-lined pan. Pour any remaining marinade over the chicken. Fold the foil over the chicken to fully enclose it.

4

Roast in the preheated oven until the chicken thighs are cooked through and no longer pink, about 1 hour. Unwrap the chicken and sprinkle with cilantro before serving.

Recipe Notes :

Use boneless, skinless chicken thighs or cubes for tender, juicy results.

Mix soy sauce, brown sugar, peanut butter, hoisin sauce, fresh ginger, garlic, and chili paste thoroughly with a bit of cornstarch to thicken the marinade and help it cling to the meat.

Marinate the chicken for at least 30 minutes (or up to overnight) to deeply infuse flavors.

Wrap the marinated chicken tightly in foil, placing it on a baking sheet to trap its own steam and juices.

Bake in a preheated oven at around 400 °F (200 °C) for about one hour, until the chicken is fully cooked and tender.

Let it rest briefly before unwrapping to allow the juices to redistribute.

Finish with chopped fresh cilantro for brightness and serve hot over rice or greens to soak up the flavorful sauce.

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