20 Flavorful Asian Chicken Thigh Recipes

Are you tired of the same old chicken dinners? Asian-inspired chicken thighs are about to become your new weeknight heroes—juicy, flavorful, and endlessly versatile. From sticky-sweet glazes to spicy marinades, these recipes bring restaurant-quality taste right to your kitchen. Get ready to transform simple ingredients into mouthwatering meals that will have everyone asking for seconds. Let’s dive into these 20 delicious dishes!

Ginger Soy Glazed Chicken Thighs

Beneath the soft evening light, I find myself returning to this simple comfort, the kind of meal that feels like a quiet conversation with yourself after a long day. There’s something deeply soothing about the way ginger and soy mingle, creating a glaze that transforms humble chicken thighs into something tender and golden. Perhaps it’s the gentle rhythm of preparation that draws me back, each step a small meditation in itself.

Ingredients

– 8 bone-in, skin-on chicken thighs (I always pat them extra dry for that perfect crisp skin)
– 1/4 cup low-sodium soy sauce (this gives you control over the saltiness)
– 3 tablespoons honey (local honey adds such lovely floral notes)
– 2 tablespoons rice vinegar (the mild acidity balances everything beautifully)
– 1 tablespoon freshly grated ginger (I keep my ginger root frozen for easy grating)
– 3 cloves garlic, minced (pressed garlic releases more flavor)
– 1 tablespoon sesame oil (toasted sesame oil makes all the difference)
– 1/2 teaspoon red pepper flakes (just enough for a gentle warmth)
– 2 tablespoons vegetable oil (a neutral oil that won’t compete with other flavors)
– 2 green onions, thinly sliced (saved for that fresh finish at the end)
– 1 tablespoon sesame seeds (for that final nutty crunch)

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels—this ensures the skin will crisp properly rather than steam.
3. Whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes in a small bowl until fully combined.
4. Heat vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place chicken thighs skin-side down in the hot skillet, arranging them without crowding—they need space to brown evenly.
6. Cook undisturbed for 6-8 minutes until the skin is deeply golden and releases easily from the pan.
7. Flip the chicken thighs and cook for another 3 minutes to lightly brown the other side.
8. Pour the prepared glaze over the chicken, making sure each piece is coated.
9. Transfer the skillet to the preheated oven and bake for 20 minutes—the high heat helps the glaze caramelize.
10. Check the internal temperature with an instant-read thermometer; it should read 165°F in the thickest part.
11. Remove from oven and let rest for 5 minutes—this allows the juices to redistribute throughout the meat.
12. Sprinkle with sliced green onions and sesame seeds just before serving.

Perfectly glazed and fragrant, the chicken emerges with sticky, caramelized edges and incredibly tender meat that falls away from the bone. I love serving it over jasmine rice to catch every drop of the glossy sauce, or shredding it into a bowl of steamed greens for a lighter meal. The contrast between the crisp skin and the succulent interior makes each bite feel both comforting and special.

Sweet and Spicy Korean Chicken Thighs

Holding the warm bowl in my hands, I’m reminded how some recipes feel like coming home—this sweet and spicy Korean chicken has become my quiet kitchen companion on evenings when the world outside feels too loud, its sticky glaze and gentle heat wrapping around me like a familiar blanket.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs (the crispy skin is worth it)
– 1/3 cup soy sauce (I always use reduced-sodium)
– 1/4 cup honey (local wildflower honey adds such floral notes)
– 2 tbsp gochujang paste (this red pepper paste is the soul of the dish)
– 1 tbsp sesame oil (toasted sesame oil makes all the difference)
– 3 cloves garlic, minced (freshly minced releases the most aroma)
– 1 tsp grated ginger (I keep frozen ginger for moments like this)
– 1 tbsp rice vinegar (a splash brightens everything)
– 1 tbsp vegetable oil (for that perfect sear)
– 2 green onions, thinly sliced (saved for the very end)
– 1 tbsp sesame seeds (for that final crunch)

Instructions

1. Pat chicken thighs completely dry with paper towels—this ensures crispy skin.
2. Whisk together soy sauce, honey, gochujang, sesame oil, minced garlic, grated ginger, and rice vinegar in a medium bowl until smooth.
3. Place chicken thighs in a large zip-top bag and pour in 3/4 of the marinade, reserving the remainder.
4. Seal the bag, removing all air, and massage marinade into chicken until evenly coated.
5. Refrigerate for at least 2 hours or up to 8 hours—overnight marinating deepens the flavors beautifully.
6. Preheat oven to 400°F and place a rack in the center position.
7. Heat vegetable oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
8. Remove chicken from marinade, letting excess drip off, and place skin-side down in the hot skillet.
9. Cook undisturbed for 6-8 minutes until skin is golden brown and releases easily from the pan.
10. Flip chicken thighs and cook for 3 more minutes to sear the other side.
11. Brush reserved marinade over the chicken skin using a pastry brush.
12. Transfer skillet to the preheated oven and bake for 20-25 minutes until internal temperature reaches 165°F.
13. Remove from oven and let rest for 5 minutes—this allows juices to redistribute.
14. Sprinkle with sliced green onions and sesame seeds before serving.
As the sticky glaze catches the light, I love how the chicken yields tender meat beneath crackling skin, the heat building gradually like a slow sunset. Sometimes I’ll serve it over steamed rice to catch every drop of sauce, or shred it into lettuce cups for cool contrast against the warmth.

Thai Lemongrass Marinated Chicken Thighs

Dusk settles outside my kitchen window, the fading light reminding me how these quiet evening hours feel made for simple, fragrant cooking that fills the house with warmth. There’s something deeply comforting about the citrusy scent of lemongrass mingling with garlic and ginger, a marinade that transforms humble chicken thighs into something special. Tonight, I’m letting the flavors steep slowly, giving myself permission to move at this gentle, unhurried pace.

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs (the skin gets wonderfully crispy)
– 3 stalks fresh lemongrass, tender inner parts only (I bruise them first to release more aroma)
– 4 cloves garlic, minced (freshly crushed tastes brightest here)
– 1 tablespoon freshly grated ginger (I keep the root frozen for easy grating)
– ¼ cup coconut aminos (soy sauce works too, but I love coconut aminos’ milder sweetness)
– 2 tablespoons avocado oil (its high smoke point prevents burning)
– 1 tablespoon honey (local raw honey adds floral notes)
– ½ teaspoon crushed red pepper flakes (adjust for your heat preference)
– ½ teaspoon fine sea salt (I find it distributes more evenly than coarse)

Instructions

1. Trim any excess fat from 1.5 lbs chicken thighs, leaving the skin intact for crisping.
2. Bruise 3 stalks lemongrass by pressing firmly with the flat side of your knife to release oils.
3. Thinly slice the tender, pale yellow parts of the bruised lemongrass stalks.
4. Combine sliced lemongrass, 4 cloves minced garlic, 1 tablespoon grated ginger, ¼ cup coconut aminos, 2 tablespoons avocado oil, 1 tablespoon honey, ½ teaspoon red pepper flakes, and ½ teaspoon sea salt in a medium bowl.
5. Submerge chicken thighs completely in the marinade, coating all surfaces. Tip: Pierce chicken lightly with a fork to help marinade penetrate deeper.
6. Cover bowl and refrigerate for at least 4 hours or overnight—marinating longer develops more complex flavors.
7. Preheat oven to 400°F and position rack in the center for even heating.
8. Arrange marinated chicken thighs skin-side up in a single layer in a baking dish.
9. Pour remaining marinade over chicken, ensuring it pools beneath rather than on top of the skin.
10. Bake at 400°F for 35 minutes exactly. Tip: Avoid opening the oven during the first 25 minutes to maintain consistent temperature for proper crisping.
11. Switch oven to broil on high and cook for 3-5 additional minutes until skin is golden brown and crisp. Tip: Watch closely during broiling as the sugar in honey can burn quickly.
12. Insert an instant-read thermometer into the thickest part of a thigh—it should register 165°F for food safety.
13. Rest chicken on a cutting board for 5 minutes before serving to redistribute juices. Zestiness from the lemongrass balances beautifully with the savory, slightly sweet glaze that forms during baking. The skin crackles when you bite into it, giving way to incredibly moist, fragrant meat beneath. I love serving these thighs over jasmine rice to soak up every drop of the aromatic pan juices, sometimes scattering fresh cilantro leaves over top for a bright finish.

Teriyaki Chicken Thighs with Jasmine Rice

Keeping the kitchen quiet tonight, I find myself reaching for this simple comfort—the way teriyaki glaze caramelizes on chicken thighs, the jasmine rice steaming softly beside it, feels like a gentle return to something familiar and warm.

Ingredients

– 1 ½ lbs boneless, skinless chicken thighs (I like the richer flavor thighs bring over breast meat)
– ¾ cup low-sodium soy sauce (this helps control saltiness, since the glaze reduces)
– ¼ cup packed light brown sugar (for that deep, molasses-like sweetness)
– 2 tbsp mirin (my secret for a subtle tang and shine)
– 2 tsp freshly grated ginger (I keep a knob in the freezer for easy grating)
– 2 cloves garlic, minced (fresh only—it makes all the difference)
– 1 tbsp cornstarch
– 2 tbsp cold water
– 1 cup jasmine rice, rinsed until water runs clear (this removes excess starch for fluffier grains)
– 1 ¾ cups water
– 2 tbsp vegetable oil (a neutral oil that won’t compete with the teriyaki)
– 2 tbsp sliced green onions (for a fresh, crisp finish)

Instructions

1. In a small saucepan, combine soy sauce, brown sugar, mirin, ginger, and garlic over medium heat.
2. Bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves completely, about 3 minutes.
3. In a separate small bowl, whisk cornstarch and cold water until no lumps remain.
4. Slowly pour the cornstarch slurry into the simmering sauce while whisking continuously to prevent clumping.
5. Cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon, about 2–3 minutes. Remove from heat and set aside.
6. Pat the chicken thighs completely dry with paper towels—this helps achieve a better sear.
7. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
8. Place chicken thighs in the skillet in a single layer, not overcrowding, and sear for 5–6 minutes until golden brown.
9. Flip the chicken and cook for another 4–5 minutes until the internal temperature reaches 165°F.
10. While chicken cooks, combine rinsed jasmine rice and 1 ¾ cups water in a medium saucepan.
11. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes.
12. Remove rice from heat and let it stand, covered, for 5 minutes—this steaming step ensures tender grains.
13. Once chicken is cooked, pour half of the teriyaki sauce over the thighs in the skillet.
14. Simmer the chicken in the sauce for 1–2 minutes, turning once to glaze evenly.
15. Fluff the rice with a fork before serving.
16. Serve chicken thighs over jasmine rice, drizzling with remaining sauce and garnishing with green onions.
Often, the sticky-sweet glaze clinging to tender chicken contrasts beautifully with the fluffy, fragrant rice—try serving it with quick-pickled cucumbers or sprinkling toasted sesame seeds for extra crunch.

Sticky Honey Garlic Chicken Thighs

Kind of like those quiet evenings when the world slows down and the kitchen becomes a sanctuary, this recipe unfolds gently, filling the air with the sweet, savory scent of honey and garlic. It’s a dish that feels like a warm embrace, simple yet deeply satisfying, perfect for those moments when you crave comfort without the fuss. I love how the sticky glaze clings to the chicken, creating little pockets of flavor in every bite.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I find they stay juicier than breasts)
– 1/3 cup honey (local honey adds a lovely floral note)
– 3 tbsp soy sauce (I use reduced-sodium to control saltiness)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity undertones)
– 1 tsp cornstarch (this helps thicken the sauce beautifully)
– 1/4 cup water (room temp blends smoothly)
– 1 tbsp rice vinegar (a splash brightens the richness)
– 1/2 tsp black pepper (freshly cracked for a subtle kick)

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with the black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the chicken thighs in the skillet, arranging them in a single layer without crowding.
5. Cook the chicken for 5–6 minutes until the bottoms develop a golden-brown crust.
6. Flip the chicken thighs using tongs and cook for another 5–6 minutes until browned on the other side.
7. Transfer the chicken to a clean plate, leaving any drippings in the skillet.
8. Reduce the heat to medium and add the minced garlic to the skillet.
9. Sauté the garlic for 30–45 seconds until fragrant but not browned to avoid bitterness.
10. In a small bowl, whisk together the honey, soy sauce, rice vinegar, cornstarch, and water until smooth.
11. Pour the honey mixture into the skillet, stirring constantly with a wooden spoon.
12. Simmer the sauce for 2–3 minutes until it thickens enough to coat the back of a spoon.
13. Return the chicken thighs to the skillet, turning them to coat evenly in the sauce.
14. Cook for 2–3 more minutes, spooning the sauce over the chicken frequently, until glossy and sticky.
15. Remove the skillet from the heat and let the chicken rest for 2 minutes to absorb the flavors.

What emerges is a dish where the chicken is irresistibly tender, each bite yielding to a sticky, sweet-savory glaze that clings to the edges. The garlic infuses every morsel with a gentle warmth, while the honey caramelizes into little glossy pockets. Try serving it over fluffy jasmine rice to catch every drop of sauce, or alongside crisp steamed broccoli for a contrast in textures that feels just right.

Sesame Soy Chicken Thighs with Bok Choy

Perhaps it’s the way the golden hour light falls across the kitchen counter this time of year, but I find myself reaching for recipes that feel like a warm embrace, dishes that simmer and caramelize into something deeply comforting.

Ingredients

• 4 bone-in, skin-on chicken thighs (I find the skin gets wonderfully crisp)
• 2 heads of baby bok choy, halved lengthwise (their tender leaves soak up the sauce beautifully)
• 1/4 cup low-sodium soy sauce (my pantry staple for better control over saltiness)
• 2 tablespoons toasted sesame oil (that nutty aroma is everything)
• 1 tablespoon honey (it creates the most lovely glaze)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 teaspoon grated ginger (I keep a knob in the freezer for easy grating)
• 1 tablespoon sesame seeds (for that final toasty crunch)
• 1 tablespoon vegetable oil (a neutral oil that won’t compete with the sesame)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this is crucial for achieving crispy skin.
2. Season both sides of the chicken generously with salt and pepper.
3. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until the skin is deeply golden and releases easily from the pan.
5. Flip the chicken and cook for 2 more minutes, then transfer to a plate.
6. Reduce heat to medium and carefully drain all but 1 tablespoon of fat from the skillet.
7. Add bok choy cut-side down and sear for 2-3 minutes until lightly charred, then flip and cook 1 minute more before removing to the plate with chicken.
8. In a small bowl, whisk together soy sauce, sesame oil, honey, minced garlic, and grated ginger until the honey is fully dissolved.
9. Return the skillet to medium heat and pour in the sauce mixture, scraping up any browned bits from the bottom—those bits add incredible depth of flavor.
10. Return chicken and any accumulated juices to the skillet, arranging skin-side up.
11. Transfer the skillet to a preheated 400°F oven and bake for 18-20 minutes until chicken reaches 165°F internally.
12. Remove from oven and stir in the bok choy to coat with the sauce.
13. Sprinkle sesame seeds over everything and let rest for 5 minutes—this allows the juices to redistribute through the chicken.

What emerges is chicken with crackling-crisp skin giving way to impossibly tender meat, all glazed in that salty-sweet sauce that pools around the wilted bok choy. I love serving this straight from the skillet with steamed jasmine rice to catch every last drop of sauce, the sesame seeds providing little bursts of toasty flavor with each bite.

Citrus Soy Braised Chicken Thighs

Dusk settles outside my kitchen window, the kind of quiet evening that calls for something slow-simmered and fragrant, something that fills the house with the promise of a deeply comforting meal. This citrus soy braised chicken has become my go-to for these reflective hours, a simple dish that feels like a warm embrace after a long day.

Ingredients

– 8 bone-in, skin-on chicken thighs (the bones add so much flavor to the braising liquid)
– 2 tablespoons vegetable oil (I keep a neutral oil like this just for searing)
– 1 large yellow onion, thinly sliced (sweet onions work beautifully here)
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1 cup fresh orange juice (I squeeze my own—about 2 large oranges)
– 1/4 cup soy sauce (use reduced-sodium if you’re watching salt)
– 2 tablespoons honey (local honey adds a lovely floral note)
– 1 tablespoon rice vinegar
– 1 teaspoon grated fresh ginger (keep your ginger in the freezer for easy grating)
– 1/2 teaspoon red pepper flakes (adjust to your heat preference)
– 2 green onions, thinly sliced (for that fresh finish)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this is crucial for getting that golden, crispy skin.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot oil, working in batches if needed to avoid crowding the pan.
4. Cook chicken undisturbed for 6-8 minutes until the skin is deeply golden brown and releases easily from the pot.
5. Flip chicken and cook for 2 more minutes on the other side, then transfer to a plate.
6. Reduce heat to medium and add sliced onion to the same pot, scraping up any browned bits from the chicken.
7. Cook onions for 5 minutes, stirring occasionally, until they begin to soften and turn translucent.
8. Add minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
9. Pour in fresh orange juice, soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes.
10. Bring the sauce to a gentle simmer, stirring to combine all ingredients thoroughly.
11. Return chicken thighs to the pot, skin-side up, nestling them into the braising liquid.
12. Reduce heat to low, cover the pot, and simmer for 45 minutes—the low, slow cooking makes the chicken incredibly tender.
13. Remove the lid and continue simmering uncovered for 15 minutes to slightly reduce the sauce.
14. Test chicken for doneness—it should reach an internal temperature of 165°F and be fork-tender.
15. Sprinkle with sliced green onions just before serving.

Now the chicken falls away from the bone with the gentlest nudge of a fork, the meat infused with that beautiful sweet-savory glaze. Nothing beats serving it over steamed jasmine rice to soak up every last drop of the rich, citrus-kissed sauce, maybe with some quick-pickled vegetables on the side for brightness.

Hoisin Glazed Chicken Thighs

Zestful evenings call for meals that wrap you in comfort, and these hoisin-glazed chicken thighs do just that—they’re sticky, savory, and perfect for a quiet dinner after a long day. I love how the glaze caramelizes into a glossy coat, filling the kitchen with a scent that feels like a gentle hug. It’s a dish that slows time, inviting you to savor each bite without rush.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I find they stay juicier than breasts)
– 1/2 cup hoisin sauce (my favorite brand has a hint of ginger)
– 2 tbsp soy sauce (I use low-sodium to control saltiness)
– 1 tbsp rice vinegar (it brightens the glaze so nicely)
– 2 cloves garlic, minced (freshly crushed for the best aroma)
– 1 tsp grated fresh ginger (I keep a knob in the freezer for easy grating)
– 1 tbsp vegetable oil (a neutral oil lets the flavors shine)
– 1 tbsp sesame seeds (for a toasty finish)
– 2 green onions, thinly sliced (I save the green parts for garnish)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken thighs dry with paper towels to help the glaze stick better.
3. In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, minced garlic, and grated ginger until smooth.
4. Brush both sides of each chicken thigh with the hoisin mixture, reserving half for later.
5. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers.
6. Place the chicken thighs in the skillet and sear for 3 minutes per side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 18 minutes, until the internal temperature reaches 165°F.
8. Remove the skillet from the oven and brush the reserved glaze over the chicken.
9. Return the skillet to the oven and bake for another 5 minutes until the glaze is bubbly and caramelized.
10. Sprinkle the sesame seeds and sliced green onions over the chicken before serving.
What emerges is tender chicken with a sticky, sweet-savory crust that glistens under the light. I love serving it over steamed jasmine rice to soak up the extra glaze, or shredding it into lettuce cups for a fresh twist.

Five-Spice Asian Chicken Thighs

Folding the five-spice powder into the honey, I remember how this recipe came to me during a quiet autumn evening much like this one, when the air carried just enough chill to make the kitchen feel like a sanctuary. There’s something deeply comforting about the way these spices mingle, creating a warmth that settles not just in the pan but in the soul, inviting you to slow down and savor each step. Let’s begin with what you’ll need, gathered like little treasures for this simple, heartfelt meal.

Ingredients

• 1.5 lbs boneless, skin-on chicken thighs—I find the skin adds such a lovely crispness, so don’t skip it
• 2 tbsp soy sauce, the regular kind works perfectly here
• 1 tbsp honey, warmed slightly to make it easier to mix
• 1 tsp Chinese five-spice powder, my favorite blend for its earthy sweetness
• 2 cloves garlic, minced finely—I always use fresh for that sharp, aromatic punch
• 1 tbsp olive oil, just enough to coat the pan without overwhelming the flavors
• 1/4 tsp salt, to balance the sweetness
• 1/4 tsp black pepper, freshly ground if you have it

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps the skin crisp up beautifully later.
2. In a medium bowl, whisk together the soy sauce, honey, five-spice powder, minced garlic, salt, and black pepper until smooth.
3. Add the chicken thighs to the bowl, turning them to coat evenly in the marinade, then let them sit at room temperature for 15 minutes to absorb the flavors.
4. Preheat your oven to 400°F, placing a rack in the center position for even cooking.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers lightly.
6. Place the chicken thighs skin-side down in the hot skillet, arranging them without crowding—this ensures they sear rather than steam.
7. Sear the chicken for 5–7 minutes, until the skin is golden brown and releases easily from the pan.
8. Flip the chicken thighs using tongs, then transfer the entire skillet to the preheated oven.
9. Roast for 18–20 minutes, until the internal temperature reaches 165°F when checked with an instant-read thermometer.
10. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving—this allows the juices to redistribute.

But the true magic happens when you take that first bite, the skin crackling gently under your teeth while the tender meat melts away, infused with the warm, aromatic spices. I love serving these thighs over a bed of jasmine rice to catch every last drop of the savory-sweet glaze, or shredding them into a crisp salad for a lighter twist that still feels deeply satisfying.

Shoyu Ramen Chicken Thighs

Years ago, I discovered that the soulful depth of shoyu ramen could be captured not just in a steaming bowl of noodles, but in the humble, forgiving chicken thigh. It’s a quiet kind of alchemy, turning simple ingredients into something deeply comforting and complex.

Ingredients

– 4 bone-in, skin-on chicken thighs (I find the bone adds so much more flavor)
– 1/2 cup soy sauce (I always use the naturally brewed kind for a cleaner taste)
– 1/4 cup mirin
– 2 tbsp brown sugar, packed
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp fresh ginger, grated
– 1 tbsp vegetable oil
– 2 cups water
– 2 large eggs (I prefer room temp eggs here, as they warm more evenly)
– 2 green onions, thinly sliced

Instructions

1. Pat the chicken thighs completely dry with paper towels; this is my secret for achieving perfectly crisp skin.
2. Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs in the hot skillet skin-side down and cook, without moving them, for 7 minutes until the skin is golden brown and crisp.
4. Flip the chicken thighs and cook for another 4 minutes to lightly brown the other side.
5. Remove the chicken from the skillet and set it aside on a plate.
6. Pour off all but 1 tablespoon of the rendered fat from the skillet.
7. Add the minced garlic and grated ginger to the skillet and cook for 60 seconds, just until fragrant.
8. Pour the soy sauce, mirin, and brown sugar into the skillet, scraping the bottom with a wooden spoon to lift all the browned bits.
9. Add the 2 cups of water to the skillet and stir to combine everything.
10. Carefully place the seared chicken thighs back into the skillet, skin-side up.
11. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the skillet, and let it simmer for 25 minutes.
12. While the chicken simmers, place the room temperature eggs in a small saucepan and cover them with cold water by 1 inch.
13. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat, cover it, and let the eggs sit for exactly 9 minutes for jammy, set yolks.
14. Transfer the eggs to a bowl of ice water and let them cool completely before peeling.
15. After 25 minutes, uncover the skillet; the chicken should be tender and cooked through to 165°F internally.
16. Increase the heat to medium and let the sauce simmer uncovered for 8-10 minutes, until it reduces and thickens slightly to a glaze.
17. Slice the peeled eggs in half lengthwise.
18. Place a chicken thigh on each serving plate, spoon the reduced glaze over the top, and garnish with the halved eggs and sliced green onions.

Creamy egg yolks mingle with the salty-sweet glaze, creating a sauce that begs to be sopped up with rice. The chicken itself is fall-apart tender, a perfect contrast to the crisp skin. I love serving this over a bed of steamed jasmine rice with a simple side of quickly sautéed greens.

Sweet Chili Glazed Chicken Thighs

Evenings like this call for something that fills the kitchen with warmth, something simple yet deeply satisfying to pull together after a long day. I find myself reaching for chicken thighs more often than not—their richness holds up beautifully to bold glazes, making even a weeknight feel a little special.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I like to pat them dry with a paper towel for better browning)
– 1/2 cup sweet chili sauce (the kind with a gentle kick, not too fiery)
– 2 tbsp soy sauce (I reach for low-sodium to control the saltiness)
– 1 tbsp rice vinegar (it adds a subtle tang that balances the sweetness)
– 1 tbsp minced garlic (freshly minced makes all the difference)
– 1 tsp grated ginger (I keep a knob in the freezer for easy grating)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1/4 cup chopped scallions (sliced thin for a fresh finish)
– 1 tsp sesame seeds (toasted, if you have a minute)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels—this helps them sear nicely instead of steaming.
3. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger until smooth.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 1 minute.
5. Place the chicken thighs in the skillet, smooth-side down, and sear for 4–5 minutes until golden brown and easily released from the pan.
6. Flip the chicken and cook for another 3 minutes to lightly brown the other side.
7. Pour the sauce mixture over the chicken, coating each piece evenly, and let it bubble for 1 minute.
8. Transfer the skillet to the preheated oven and bake for 15–18 minutes, until the internal temperature reaches 165°F on an instant-read thermometer.
9. Remove from the oven and let the chicken rest in the skillet for 5 minutes—this allows the juices to redistribute, keeping it tender.
10. Sprinkle with chopped scallions and sesame seeds before serving. The glaze will thicken into a sticky, glossy coat as it cools slightly. Serve it over steamed jasmine rice to soak up every bit of the sweet-spicy sauce, or shred it into lettuce cups for a lighter twist. The chicken stays wonderfully juicy beneath that caramelized exterior, with just enough heat to linger pleasantly.

Miso Marinated Chicken Thighs

Zestful evenings call for meals that unfold slowly, like this miso-marinated chicken that transforms ordinary ingredients into something quietly extraordinary. There’s a gentle alchemy in watching the marinade work its magic while the world outside continues at its frantic pace. Tonight, let’s create something that honors both patience and flavor in equal measure.

Ingredients

– 6 bone-in, skin-on chicken thighs (the skin crisps beautifully when given space)
– 1/4 cup white miso paste (I find the milder flavor lets the chicken shine)
– 2 tablespoons honey (local wildflower honey adds floral notes)
– 2 tablespoons rice vinegar (the gentle acidity balances the richness)
– 1 tablespoon sesame oil (toasted variety for deeper aroma)
– 3 cloves garlic, minced (freshly crushed releases more oils)
– 1 tablespoon grated ginger (I keep mine frozen for easy grating)
– 1/4 cup low-sodium soy sauce (reduced salt lets you control seasoning)
– 2 tablespoons vegetable oil (high smoke point prevents burning)

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Whisk miso paste, honey, rice vinegar, sesame oil, garlic, ginger, and soy sauce in a medium bowl until smooth.
3. Place chicken thighs in a large resealable bag and pour marinade over them.
4. Seal the bag, removing excess air, and massage marinade evenly over all chicken surfaces.
5. Refrigerate for exactly 4 hours—this timing develops flavor without making texture mushy.
6. Preheat oven to 400°F and place a rack in the middle position for even heating.
7. Remove chicken from marinade, letting excess drip back into the bag.
8. Heat vegetable oil in an oven-safe skillet over medium-high heat until shimmering.
9. Place chicken skin-side down in the hot skillet and cook undisturbed for 6 minutes until golden brown.
10. Flip chicken thighs using tongs and immediately transfer skillet to the preheated oven.
11. Bake for 18 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
12. Remove skillet from oven and transfer chicken to a clean plate to rest for 5 minutes before serving.
Let the chicken rest those final minutes—the juices redistribute beautifully through the meat. The skin crackles with salty-sweet intensity while the flesh beneath stays remarkably tender and moist. I love serving these thighs over steamed jasmine rice to catch every drop of the glazy marinade, or shredding the meat into a grain bowl with quick-pickled vegetables for tomorrow’s lunch.

Coconut Curry Chicken Thighs

Mellow evenings like this make me crave something that simmers slowly, filling the kitchen with comforting aromas that wrap around you like a soft blanket. Coconut curry chicken thighs have become my quiet ritual, a dish that asks for patience but rewards with such tender, fragrant warmth. It’s the kind of meal that feels like a gentle exhale at the end of a long day.

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs (I find the bones add so much depth to the broth)
– 1 tbsp coconut oil (it just enhances that tropical flavor so beautifully)
– 1 yellow onion, thinly sliced (sweet onions work wonderfully here)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1 tbsp fresh ginger, grated (I keep mine frozen for easy grating)
– 2 tbsp red curry paste (my favorite brand has just the right heat level)
– 1 (13.5 oz) can full-fat coconut milk (don’t skimp—the richness is essential)
– 1 cup chicken broth (homemade if you have it, but store-bought works fine)
– 1 tbsp fish sauce (it adds that umami depth without being fishy)
– 1 tbsp brown sugar (just enough to balance the spices)
– 1 red bell pepper, sliced (I love the color it brings to the dish)
– 1/4 cup fresh basil leaves (torn by hand right at the end)
– 1 lime, cut into wedges (for squeezing over at serving)

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 3 more minutes, then transfer to a plate (it won’t be cooked through yet).
5. Reduce heat to medium and add sliced onion, cooking for 4 minutes until softened and translucent.
6. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
7. Stir in red curry paste and cook for 1 minute to bloom the spices (this deepens the flavor significantly).
8. Pour in coconut milk, chicken broth, fish sauce, and brown sugar, scraping up any browned bits from the bottom.
9. Return chicken thighs to the pot along with any accumulated juices, nestling them into the liquid.
10. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes.
11. Add sliced bell pepper and cook uncovered for 10 more minutes until peppers are tender-crisp.
12. Remove from heat and stir in torn basil leaves just before serving.
13. Serve immediately with lime wedges for squeezing over each portion.

Nothing compares to how the chicken falls apart at the slightest touch, having absorbed all those coconut and curry flavors during the slow simmer. Nestled over jasmine rice, the creamy sauce pools around each grain while the bright lime cuts through the richness perfectly—it’s comfort food that feels both familiar and exciting.

Szechuan Roasted Chicken Thighs

Just now, as evening settles outside my kitchen window, I find myself drawn to the deep, warming spices of Szechuan cuisine, the way they fill the room with a promise of comfort and quiet adventure. There’s something grounding about roasting chicken thighs—their forgiving nature, the way they crisp and tenderize in the heat, holding onto bold flavors like a cherished memory. Tonight, I’m letting the numbing tingle of Szechuan peppercorns and the gentle heat of chili paste mingle with soy and honey, creating a dish that feels both familiar and wonderfully new.

Ingredients

– 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)—I find the bone keeps them juicier, and that crispy skin is pure gold.
– 2 tbsp soy sauce—I reach for low-sodium to control the salt, but any works if that’s what you have.
– 1 tbsp honey—local honey is my favorite here; it adds a floral note that balances the heat.
– 1 tbsp rice vinegar—its mild acidity brightens everything up without overpowering.
– 2 tsp Szechuan peppercorns, lightly crushed—toast them first if you can; it wakes up their citrusy, numbing magic.
– 1 tsp chili paste (like gochujang or doubanjiang)—I keep a jar in the fridge for moments like this, but adjust to your heat tolerance.
– 2 cloves garlic, minced—freshly minced, please; it makes all the difference in the marinade.
– 1 tbsp olive oil—extra virgin is my go-to for its fruity undertones.
– ½ tsp salt—I use fine sea salt for even distribution.

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps the skin crisp up beautifully in the oven.
2. In a medium bowl, whisk together soy sauce, honey, rice vinegar, crushed Szechuan peppercorns, chili paste, minced garlic, olive oil, and salt until well combined.
3. Place the chicken thighs in a large zip-top bag or shallow dish, then pour the marinade over them, coating each piece evenly.
4. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 4 hours—marinating longer deepens the flavors, but even a short soak works if you’re in a hurry.
5. Preheat your oven to 400°F (200°C), and position a rack in the center for even heating.
6. Arrange the marinated chicken thighs skin-side up in a single layer on a parchment-lined baking sheet, leaving space between them for air to circulate.
7. Roast for 35–40 minutes, until the skin is deeply golden and crisp, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
8. Let the chicken rest on the baking sheet for 5 minutes before serving—this allows the juices to redistribute, keeping the meat tender.
9. Spoon any pan juices over the thighs just before serving for an extra burst of flavor.Maybe it’s the way the crisp skin gives way to succulent, spiced meat, or how the Szechuan peppercorns leave a gentle tingle on your tongue long after the last bite. I love shredding leftovers into a grain bowl the next day, tucked between steamed rice and quick-pickled vegetables—it’s a quiet transformation that feels just as special.

Thai Basil Chicken Thighs with Peanuts

As the evening light softens outside my kitchen window, I find myself reaching for familiar ingredients that promise both comfort and adventure, the kind of meal that feels like a quiet conversation with myself after a long day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs—I find they stay juicier than breasts
• 3 tbsp vegetable oil, just enough to coat the pan without pooling
• 4 garlic cloves, minced finely—the more the better in my book
• 2 Thai chilies, sliced thin (seeds removed if you prefer milder heat)
• 1/2 cup fresh Thai basil leaves, packed—I tear them right before adding for maximum fragrance
• 1/4 cup roasted peanuts, lightly crushed in my palm for rustic texture
• 3 tbsp fish sauce—this is the salty soul of the dish
• 1 tbsp oyster sauce for depth
• 1 tsp sugar to balance the saltiness
• 1/4 cup water to create the sauce

Instructions

1. Pat chicken thighs completely dry with paper towels—this ensures a proper sear instead of steaming.
2. Cut chicken into 1-inch cubes, trimming any excess fat if preferred.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add chicken in a single layer, working in batches if needed to avoid crowding.
5. Cook chicken undisturbed for 4 minutes until golden brown on one side.
6. Flip each piece and cook another 3 minutes until browned but not fully cooked through.
7. Transfer chicken to a clean plate using tongs, leaving oil in the skillet.
8. Reduce heat to medium and add minced garlic and sliced chilies.
9. Stir constantly for 45 seconds until fragrant but not browned—burnt garlic turns bitter.
10. Return chicken and any accumulated juices to the skillet.
11. Add fish sauce, oyster sauce, sugar, and water all at once.
12. Stir to coat chicken and simmer for 3 minutes until sauce slightly thickens.
13. Turn off heat and immediately stir in Thai basil leaves until just wilted, about 30 seconds.
14. Sprinkle crushed peanuts over the top without stirring to maintain their crunch.

Velvety chicken gives way to the sharp, peppery basil that lingers like a secret, while crushed peanuts offer little surprises of texture against the glossy sauce. I love serving this over jasmine rice to catch every drop, or wrapping it in crisp lettuce leaves for a cool contrast to the warmth.

Conclusion

Whether you’re craving spicy, sweet, or savory, these 20 Asian chicken thigh recipes offer endless inspiration for delicious weeknight dinners. We hope you find new favorites to add to your rotation! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other home cooks can discover these flavorful dishes too.