Start by preparing your marinade. In a large gallon-sized Ziploc bag, combine the chicken thighs, soy sauce, honey, chicken broth, grated ginger, sesame oil, garlic powder, and onion powder. Seal the bag and shake it vigorously to ensure the chicken is well coated. This step is crucial, as it allows the flavors to infuse into the meat.
Once everything is mixed, refrigerate the bag for at least one to two hours. If you have more time, marinating overnight will yield even better results. This wait allows the chicken thighs to soak up all that delicious marinade, making them even more flavorful.
After marinating, preheat your oven to 400°F (200°C). This temperature is perfect for achieving a crispy skin while keeping the meat juicy.
Next, prepare your baking dish. Spray a 9 x 13 casserole pan with nonstick spray to prevent sticking. This ensures that cleanup will be a breeze after the meal.
Take the marinated chicken thighs out of the bag and arrange them skin-side down in the casserole pan. Spacing them evenly will help them cook properly.
Bake the chicken in the preheated oven for 25 minutes. Keep an eye on it; the skin should be turning golden brown and crisping up nicely.
After 25 minutes, carefully flip the chicken over using tongs. Turn the oven temperature up to 425°F and bake for an additional 25 minutes. This higher temperature will help the skin become even crispier while the chicken reaches a safe internal temperature.
Check the internal temperature of the chicken using a meat thermometer. You want it to reach 165°F (74°C) for perfectly cooked thighs.
If desired for extra flavor, sprinkle the cooked chicken with sesame seeds and sliced green onions before serving. This adds a lovely texture and a pop of color to your dish.
