Ginger Garlic Chicken Thighs (Printable)
Tender chicken thighs baked with a ginger, garlic, honey and soy marinade until golden and juicy.
# What You Need:
→ Poultry
01 - 8 bone-in, skin-on chicken thighs
→ Marinade
02 - 3 tablespoons fresh ginger, grated
03 - 4 cloves garlic, minced
04 - 3 tablespoons olive oil
05 - 2 tablespoons gluten-free soy sauce
06 - 2 tablespoons honey
07 - 1 tablespoon rice vinegar or lemon juice
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon salt
→ Garnish
10 - 2 green onions, sliced
11 - 1 tablespoon toasted sesame seeds (optional)
# How-To:
01 - Preheat the oven to 400°F.
02 - In a large mixing bowl, combine the grated ginger, minced garlic, olive oil, soy sauce, honey, rice vinegar, black pepper, and salt. Whisk until evenly blended.
03 - Pat the chicken thighs dry with paper towels. Add them to the marinade and toss thoroughly, ensuring every piece is well coated. Let rest for 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
04 - Place the marinated chicken thighs in a single layer, skin side up, in a baking dish or on a rimmed sheet pan. Pour any remaining marinade over the top.
05 - Bake for 35 to 40 minutes, until the skin is golden brown and the internal temperature at the thickest part reads 165°F and juices run clear.
06 - For a crispier finish, switch the oven to broil for 2 to 3 minutes, watching closely to prevent burning.
07 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so every bite carries this sticky, caramelized goodness that gets under the chicken skin and into every crevice.
- It genuinely requires one bowl and one pan, which means you get all the reward of a deeply flavorful meal with almost no cleanup.
02 -
- Do not skip patting the chicken dry before marinating because wet skin will steam instead of crisp and you will lose that gorgeous texture.
- If you broil, set a timer for two minutes and stay in the kitchen because honey burns quickly and the line between caramelized and acrid is thin.
03 -
- Marinate the night before and you will be rewarded with chicken that tastes like it came from a restaurant that slow cooks everything with care.
- Use a rimmed sheet pan instead of a deep baking dish so the hot air circulates around each thigh and the skin crisps evenly on all sides.