Ginger Garlic Chicken Thighs (Printable View)
Baked chicken thighs marinated in ginger and garlic with crispy skin and juicy, tender meat.
# Ingredient List:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs, about 3.3 lb
→ Marinade
02 - 3 tablespoons fresh ginger, grated
03 - 5 garlic cloves, minced
04 - 2 tablespoons tamari (gluten-free soy sauce)
05 - 1 tablespoon honey
06 - 2 tablespoons olive oil
07 - 1 tablespoon rice vinegar or lemon juice
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon sea salt
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon red chili flakes
→ Vegetables and Herbs
12 - 1 medium onion, sliced
13 - 1 lemon, sliced into rounds
14 - 2 tablespoons fresh cilantro or parsley, chopped
# How to Prepare:
01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - In a large mixing bowl, combine grated ginger, minced garlic, tamari, honey, olive oil, rice vinegar, black pepper, salt, coriander, and chili flakes. Whisk until well blended.
03 - Pat the chicken thighs dry with paper towels. Add them to the marinade and toss thoroughly to coat each piece evenly. Let stand at room temperature for at least 15 minutes, or refrigerate for up to 4 hours for deeper flavor penetration.
04 - Scatter the sliced onions and lemon rounds across the bottom of a 9x13-inch baking dish in an even layer.
05 - Place the marinated chicken thighs skin-side up on top of the onion and lemon bed. Pour any remaining marinade over the chicken.
06 - Bake uncovered for 40 to 45 minutes, until the skin is golden brown and the internal temperature reaches 165°F when measured at the thickest part of the thigh.
07 - For an extra-crisp finish, switch the oven to broil on high for the final 2 to 3 minutes, watching carefully to prevent burning.
08 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh chopped cilantro or parsley before serving.
# Expert Suggestions:
01 -
- The marinade doubles as a glaze, so every bite carries layers of flavor without any extra work.
- Bone in, skin on thighs are nearly impossible to overcook, which makes this one of the most forgiving dinners you will ever attempt.
- You probably have every single ingredient in your kitchen right now, no specialty shopping required.
02 -
- Do not skip drying the chicken thoroughly before marinating because wet skin will steam instead of crisp no matter how hot the oven gets.
- Overcrowding the baking dish is the fastest way to end up with pale, soggy skin, so give each thigh breathing room.
- If you marinate longer than two hours, the ginger can start to break down the meat fibers and make the texture slightly mushy on the surface.
03 -
- Letting the marinated chicken sit at room temperature for 15 minutes before baking helps it cook more evenly and reduces the chance of dried out edges with a cold center.
- A light spray or brush of oil over the top of the skin right before it goes into the oven guarantees maximum browning and that gorgeous lacquered look.