Crispy Soy Sauce-Marinated Chicken Thighs

This is one of those weeknight recipes that earns its place in the rotation. Boneless chicken thighs stay juicy, the soy and garlic marinade gives them a deep savory flavor, and a light breadcrumb coating turns crisp in the oven without much effort.

I usually serve these with noodles or roasted potatoes, depending on what the day looks like. Both work, and neither needs a long explanation. It’s a simple dinner that feels like you actually cooked.

Ingredients

• 4 boneless, skinless chicken thighs

• 2 tablespoons soy sauce

• 1 clove garlic, minced

• 1 tablespoon olive oil

• Salt & black pepper (just a pinch of salt will do, considering the saltiness of soy sauce)

• ½ cup panko breadcrumbs

Instructions

Marinate the chicken

In a bowl, mix soy sauce, garlic, olive oil, black pepper, and a tiny pinch of salt if you want it.Add the chicken thighs and coat well.Let them marinate for at least 30 minutes. If you have more time, keep them in the fridge for a few hours, it only gets better.

Coat

Heat the oven to 200°C. Line a tray with parchment paper. Place the breadcrumbs in a shallow plate. Lift the chicken out of the marinade, let the excess drip off, then press each piece into the breadcrumbs until lightly coated.

Bake

Place the chicken on the tray with a little space between pieces. Bake for about 25 minutes, flipping once halfway through, until golden and cooked through.