Baked Asian Chicken Thighs

This Baked Asian Chicken Thighs recipe is the perfect Weekend Meal. While it’s still relatively quick, the use of bone-in chicken and the roasting process gives you that extra time to enjoy the aromas filling your kitchen while you prep a fresh side dish or catch up with the family.

If you’re looking for a dish that hits every flavor note—salty, spicy, nutty, and bright—this is the one. This recipe takes a simple "Weekend" approach by searing bone-in chicken thighs to lock in moisture before finishing them in the oven atop a bed of fresh bok choy, red peppers, and onions.

The secret is the Peanut-Sesame glaze. By whisking together a pre-made dressing with creamy peanut butter and fresh ginger, you create a sophisticated satay-style sauce that caramelizes beautifully in the oven. It’s a healthy, "one-skillet" bake that feels like a trip to your favorite bistro, served over wholesome brown rice for a hearty, satisfying finish.

Print Recipe

Prep Time 15

Cook Time 31

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 630

Ingredients Method

Ingredients

6 Bone-in skinless chicken thighs
½ lb Bok choy cut crosswise in half
1 Red bell pepper cut into strips
1 Medium onion sliced
3 cups Cooked Brown Rice for serving
The Peanut-Sesame Sauce: ⅓ cup Asian Toasted Sesame Dressing, 2 tbsp Creamy Peanut Butter, 2 tbsp soy sauce, ½ tsp red pepper flakes.
Aromatics & Garnish: 1 tbsp minced gingerroot, 1 green onion (sliced), 3 tbsp chopped Dry Roasted Peanuts.

Method

Heat & Prep: Preheat your oven to 350°F. In a small bowl, whisk together the sesame dressing, peanut butter, soy sauce, and red pepper flakes. Set this "liquid gold" aside.
Sear for Flavor: Spray a large ovenproof skillet with cooking spray and set over medium heat. Sear the chicken thighs for about 3 minutes per side until golden brown. Remove the chicken and keep it covered on a plate.
Sauté the Veggies: In the same skillet, add the bok choy, onions, and peppers. Sauté over medium-high heat for 3 minutes. Stir in the ginger and cook for just 30 seconds more until it smells incredible.
Assemble for the Oven: Nestled the chicken back into the skillet on top of the vegetables. Pour the peanut sauce evenly over the chicken and veggies.
Bake: Cover the skillet (use foil if you don't have a lid) and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F.
The Finish: Serve the chicken and tender vegetables over a bed of brown rice. Top with sliced green onions and chopped peanuts for that essential weekend crunch.