Ginger Garlic Chicken Thighs (Print View)
Juicy chicken thighs baked with a ginger, garlic and soy marinade until golden and crispy.
# What You Need:
→ 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 (optional)
11 - 1/2 teaspoon red chili flakes (optional)
→ Vegetables and Herbs
12 - 1 medium onion, sliced
13 - 1 lemon, sliced (optional, for layering)
14 - 2 tablespoons fresh cilantro or parsley, chopped (for garnish)
# How to Make It:
01 - Preheat the oven to 400°F. Position the rack in the center.
02 - In a large mixing bowl, combine the grated ginger, minced garlic, tamari, honey, olive oil, rice vinegar, black pepper, salt, ground coriander, and chili flakes. Whisk until smooth and well blended.
03 - Pat the chicken thighs dry with paper towels. Add them to the marinade and toss thoroughly to coat each piece evenly. Allow to marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours for deeper flavor penetration.
04 - Arrange the sliced onion and lemon in an even layer across the bottom of a 9x13-inch baking dish.
05 - Place the marinated chicken thighs skin-side up over the onion and lemon slices. Pour any remaining marinade evenly over the top.
06 - Bake uncovered for 40 to 45 minutes, until the skin is deep golden brown and the juices run clear. The internal temperature of the thickest part of the thigh should register 165°F.
07 - For an extra-crispy finish, switch the oven to broil on high for the final 2 to 3 minutes, watching closely to prevent burning.
08 - Remove the dish from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh chopped cilantro or parsley before serving.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get layers of ginger and garlic flavor with almost zero effort.
- Crispy skin and juicy meat every single time, even if you are not confident around chicken.
- One pan means cleanup is almost nothing, which is the real reason I keep coming back to it on busy weeknights.
02 -
- Drying the chicken thoroughly before marinating is the single step that determines whether your skin crisps or steams.
- Overcrowding the pan traps steam between the pieces, so use a dish large enough to give each thigh breathing room.
03 -
- Grate the ginger directly into the marinade bowl using a microplane so none of the precious juice is lost on a cutting board.
- The difference between good and unforgettable is that last minute under the broiler, so never skip it if crispy skin matters to you.