5-Ingredient Baked Chicken Thigh
These baked thighs are perfect for a weekday dinner. All you need is: five minutes active cooking time, five ingredients, and 30 minutes baking time to get the juiciest texture with crispy skin. No brining or broiling required.
8 pieces skin-on bone-in chicken thigh 1 cup Japanese sake (or rice wine) 2 tablespoons soy sauce (or tamari for gluten-free) Ground sea salt and black pepper 1/2 teaspoon cayenne pepper (or paprika powder for less spiciness)
Preheat oven to 220 C (425 F) convection.
Dry chicken thighs thoroughly with paper towel.
Combine Japanese sake and soy sauce in a large baking dish. Stir to mix well. Add chicken thighs, skin side up. Arrange them to expose more skin and avoid overlapping.
Generously grind sea salt and black pepper onto the chicken skin. Evenly sprinkle cayenne pepper (or paprika).
Bake until the skin is crispy and a thermometer inserted near the bone reads 165 F, about 30 minutes.
Let cool for 5 to 10 minutes. Serve warm as main.
To reheat leftover chicken, bake the chicken with the remaining pan sauce at 180 degrees C (350 F) until warm. The chicken will stay moist.
Serving: 123 g , Calories: 61 kcal , Carbohydrates: 6.2 g , Protein: 2.4 g , Fat: 3.7 g , Saturated Fat: 0.7 g , Sodium: 392 mg , Potassium: 445 mg , Fiber: 2 g , Sugar: 2.3 g , Vitamin A: 6950 IU , Vitamin C: 47.9 mg , Calcium: 60 mg , Iron: 2.2 mg