Go Back
+ servings

5-Ingredient Baked Chicken Thigh

5 from 5 votes
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.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Course: Main
Cuisine: Chinese Fusion
Servings: 4 to 6
Author: Maggie Zhu


  • 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: 123g, Calories: 61kcal, Carbohydrates: 6.2g, Protein: 2.4g, Fat: 3.7g, Saturated Fat: 0.7g, Sodium: 392mg, Potassium: 445mg, Fiber: 2g, Sugar: 2.3g, Vitamin A: 6950IU, Vitamin C: 47.9mg, Calcium: 60mg, Iron: 2.2mg