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Asian-Style Baked Chicken

Patricia Reitz

I stumbled upon the most appetizing chicken recipe recently on a food blog called The Mess Pot by Jade. Jade describes herself as a Southern Cook living in Northern Illinois, married to the man of her dreams. So sweet - ahhh, to be a newlywed again!

Anyway, Jade's recipe is called Sunshine Chicken, but when my kids walked in the door and smelled what I was cooking, they immediately asked if we were having Chinese for dinner. So considering the fact that I tweaked the original recipe a bit, I'm renaming it Asian Baked Chicken.

I used boneless, skinless chicken thighs - they're cheap and easy (not admirable qualities in most cases, but here it works). I hope you'll give this recipe a try!

Asian Baked Chicken

Makes 3 pounds

Printable Recipe


  • 3 pounds boneless, skinless chicken thighs

  • 1/2 cup ketchup

  • 1/4 cup honey

  • 2 tablespoons soy sauce

  • 1/2 teaspoon garlic powder

  • ground black pepper to taste


  1. Preheat oven to 350F.

  2. In a medium bowl, make the glaze by combining the ketchup, honey, soy, and garlic powder; set aside.

  3. Place boneless, chicken thighs on a cooling rack suspended over rimmed sheet tray (you may want to cover your tray with foil for easy cleanup).

  4. Season the chicken on both sides with salt and pepper.

  5. Place chicken pieces onto the cooling rack, presentation side up, and brush with glaze.

  6. Bake for a total of 45 minutes, basting with additional glaze every 15 minutes.