Ginger Garlic Chicken Thighs (Printable Version)
Crispy baked chicken thighs marinated in ginger, garlic, and soy for a juicy, aromatic weeknight meal.
# What You'll 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:
01 - Preheat the oven to 400°F (200°C).
02 - In a large mixing bowl, combine the grated ginger, minced garlic, tamari, honey, olive oil, rice vinegar, black pepper, sea salt, ground coriander, and red 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 all surfaces evenly. Allow to marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 4 hours for deeper flavor penetration.
04 - Arrange the sliced onions and lemon slices in an even layer across the bottom of a 9x13-inch baking dish.
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 (75°C) 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 the dish from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped cilantro or parsley before serving.
# Expert Tips:
01 -
- The marinade doubles as a pan sauce once those onions caramelize underneath, so you get richness without any extra work.
- Bone in skin on thighs are nearly impossible to overcook, which means this recipe forgives distractions, forgotten timers, and lively conversation.
02 -
- Skipping the step where you pat the chicken dry will leave you with rubbery skin no matter how long you cook it, so take those extra thirty seconds with the paper towels.
- The onions will look like too much raw volume in the pan but they shrink dramatically and become one of the best parts of the entire dish.
03 -
- If you have time, slash the skin of each thigh two or three times before marinating so the flavor penetrates deeper and the fat renders more completely during cooking.
- Save any leftover pan juices and onions to stir into warm rice or noodles the next day, because that liquid gold should never go to waste.