Baked Charred Sugar-Free Japanese Herb Chicken Thighs (Better-Than-Takeout)
This recipe delivers the deep, savory, and slightly charred flavor of Japanese-style chicken thighs without any added sugar. It's a healthy, protein-packed main course that's easy to make and perfect for a weeknight dinner.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 6 pieces, patted dry
- 3 tbsp coconut aminos sugar-free soy sauce alternative
- 2 tbsp rice vinegar unseasoned
- 1 tbsp toasted sesame oil
- 2 tsp fresh ginger finely grated
- 3 cloves garlic minced
- 1 tbsp fresh cilantro chopped, plus more for garnish
- 1 tsp smoked paprika for color and smoky depth
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp avocado oil for brushing the pan
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to retain crispiness. Make-Ahead: Marinate the chicken up to 4 hours in advance for convenience. Variations: Use boneless, skinless thighs for a quicker cook (reduce time by 5-7 minutes). Serve with steamed cauliflower rice and sautéed bok choy for a complete low-carb meal.