Ginger Garlic Chicken Thighs (Printable)
Crispy baked chicken thighs marinated in ginger, garlic, and soy sauce for a juicy, aromatic main dish.
# What You'll Need:
→ Meats
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 soy sauce (gluten-free)
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 & Herbs
12 - 1 medium onion, sliced
13 - 1 lemon, sliced
14 - 2 tablespoons fresh cilantro or parsley, chopped
# Directions:
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, sea salt, ground coriander, and red chili flakes. Whisk until thoroughly blended.
03 - Pat the chicken thighs dry with paper towels. Add them to the marinade and toss to coat evenly. Allow to marinate at room temperature for at least 15 minutes, or refrigerate up to 4 hours for more pronounced flavor.
04 - Scatter the sliced onions and lemon across the bottom of a 9x13-inch baking dish. Arrange the marinated chicken thighs skin-side up on top, pouring any remaining marinade over the chicken.
05 - Bake uncovered for 40–45 minutes until the skin is golden brown and the internal temperature reaches 165°F at the thickest part of the thigh.
06 - For an extra-crisp finish, switch the oven to broil on high for the final 2–3 minutes, watching carefully to prevent burning.
07 - Remove 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 does all the heavy lifting, so you get deep, complex flavor with almost zero effort after fifteen minutes of prep.
- Bone-in, skin-on thighs are forgiving and stay incredibly juicy even if you lose track of time a little.
- Everything cooks in one pan, which means the onions and lemon underneath soak up all those delicious juices while you relax.
02 -
- Skipping the step of patting the chicken dry will leave you with rubbery skin no matter how long you bake it, so do not skip the paper towels.
- Marinating overnight in the refrigerator transforms the flavor completely and is worth the extra planning if you have the time.
03 -
- Grate the ginger directly into the marinade bowl using a microplane so you capture every drop of juice and none of the fibrous bits end up in the final dish.
- Let the baking dish rest on the stove for five minutes before serving because the juices thicken slightly and become a natural sauce that coats the chicken beautifully.