Asian Spicy Chicken Thighs

Asian Spicy Chicken Thighs

Time: 50 mins


  • 2 skinless chicken thighs
  • 1/8 cup olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon french bold spicy brown mustard
  • 1 pinch salt
  • 1 teaspoon spice island Thai seasoning


  • 1 Mix all the ingredients in a small bowl (except for the chicken thighs).
  • 2 Pour the mix into a ziplock plastic sandwich bag.
  • 3 Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
  • 4 Place the second thigh in the bag withg the first and coat thoroughly.
  • 5 Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
  • 6 On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
  • 7 Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
  • 8 Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
  • 9 Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.
Asian Spicy Chicken Thighs Asian Spicy Chicken Thighs Reviewed by eri on 23:19 Rating: 5

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