Preheat your oven to 425 F degrees. Make sure it’s fully heated to ensure even cooking.
Line a baking sheet with foil or parchment paper. This is a crucial step as the marinade contains sugar, which can burn on the baking sheet. Set it aside.
In a mixing bowl, whisk together the ingredients for the soy ginger sauce. Remember to reserve about ¼ cup of this sauce in a small bowl for later use. This will be brushed on the chicken while it cooks.
Pour the remainder of the sauce over the chicken thighs in a shallow bowl. Turn the chicken around to ensure it’s fully coated in the sauce, letting it soak up all that flavor. Ideally, you should marinate the chicken for at least thirty minutes, but overnight is even better.
Once marinated, transfer the chicken to your lined baking sheet. Allow any excess sauce to drip off, and don’t forget to discard the marinade after removing the chicken.
Place the baking sheet in the oven and bake the chicken at 425 F for about ten minutes. Keep an eye on it as it cooks, and enjoy the delightful aroma filling your kitchen.
After ten minutes, carefully remove the baking sheet from the oven. Brush the chicken with the reserved soy ginger sauce, then return it to the oven to cook for another five minutes.
At this stage, after five minutes, remove the chicken once more and brush it with sauce again. It’s time to pop it back into the oven for another three to five minutes, or until the chicken reaches an internal temperature of 165 F.
Once done, remove the chicken from the oven and sprinkle with sesame seeds if desired. This adds a lovely finish and a hint of crunch.
