BAKED ASIAN DRY RUB CHICKEN IN THE OVEN
This Easy Asian Dry Rub Chicken will quickly become a go-to meal for weeknights when you’re short on time. It’s well thought out in advance but comes together swiftly when needed. Ha! In Jamie Oliver’s words, it’s “dead simple” to put together and cook.
When you’re ready to eat, just take the chicken out of the fridge and into a preheated oven for 30 minutes. You might even worry if the bowl was laced with MSG when you weren’t paying attention! That’s how good it is. Before you ask, don’t consider excluding ginger powder and galangal powder (or “sand ginger” powder) from the dry rub in this oven-baked dry rub chicken recipe!
This dish’s flavor reminds me of Chinese Salt-baked Chicken, and anyone who has tried salt-baked chicken knows how amazing it is. They will be clamoring for more of your delicious Asian Dry Rub Chicken in the future! If your coworkers ever get over their lunchtime food envy, they may even ask for the recipe when you bring the leftovers to work for lunch.
Try our Five Spice Baked Chicken if you’re out of ginger or galangal powder. It’s another ridiculously simple baked chicken recipe to try when your normal herb seasoning gets stale. Both meals have a distinct flavor, but they are both easy to prepare and quite tasty.
With the help of some garlicky broccoli, stir-fried bok choy, or garlicky baby bok choy, you can complete your chicken dish with a simple side of rice. Season your chicken thighs ahead of time when you’re hungry after a hard day at work and save yourself some time.
- 3 tsp. of salt
- 1 1/2 tsp. of sugar
- 1/8 tsp. of ground white pepper
- ½ tsp. of ground Sichuan peppercorns
- 1/8 tsp. of garlic powder
- ½ tsp. of onion powder
- 1/8 tsp. of five spice powder
- 1 ½ tsp. of galangal powder (or sand ginger powder)
- 1 tsp. of ginger powder
- 6 bone-in skin-on chicken thighs with fats trimmed
- 1 scallion (chopped)
- To prepare the dry rub, combine all of the spices together. Dry rub can be saved for future time or more chicken can be used to make a dozen chicken thighs.
- Rinse and blot dry the chicken with a paper towel before cooking. For 6 chicken thighs, use half of the dry rub, making sure to coat the meat evenly with the spices. Wrap in plastic and refrigerate overnight for best results (or at least 6 hours).
- Preheat the oven to 400°F and cook the chicken after it has marinated. Roast the chicken for 15 minutes in a cast-iron skillet or baking dish.
- Baste the chicken with the skillet/baking dish drippings using a spoon or brush.
- It is best to baste the chicken as soon as it comes out of the oven, using the pan juices. The chicken should be returned to the oven and baked for another 10 to 15 minutes.
- After 10-15 minutes, use a meat thermometer to check the temperature around the bone. To finish the chicken, baste it with the drippings and sprinkle with scallions.
- You can serve your oven-baked dry rub chicken with rice and a vegetable of your choice for a complete supper.