Ginger Garlic Chicken Thighs (Printable)
Juicy baked chicken thighs with a crispy ginger, garlic, and soy glaze. Ready in one hour.
# 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 Garnish
12 - 1 medium onion, sliced
13 - 1 lemon, sliced (optional, for layering)
14 - 2 tablespoons fresh cilantro or parsley, chopped (for garnish)
# How-to Steps:
01 - Preheat oven to 400°F (200°C). 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 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 cover and refrigerate for up to 4 hours for deeper flavor penetration.
04 - Scatter the sliced onions and lemon slices across the bottom of a 9x13-inch baking dish to create an aromatic bed for the chicken.
05 - Place the marinated chicken thighs skin-side up on top of the onion and lemon layer. Pour any remaining marinade evenly over the chicken.
06 - Bake uncovered for 40 to 45 minutes, until the skin is golden brown and the internal temperature of the thickest part of the thigh registers 165°F (75°C).
07 - For extra-crispy skin, switch the oven to broil on high for the final 2 to 3 minutes, watching carefully to avoid burning.
08 - Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Garnish with fresh chopped cilantro or parsley before serving.
# Expert Advice:
01 -
- The marinade doubles as a glaze, so every bite carries that deep, sticky flavor without any extra effort.
- It works with whatever you have on hand, and the oven does nearly all the work while you put your feet up.
02 -
- Dry the chicken thoroughly before marinating or the skin will never get crisp no matter how long you bake it.
- Letting the chicken come to room temperature for 15 minutes before baking helps it cook evenly and avoids cold spots near the bone.
03 -
- Grate the ginger directly into the marinade bowl using a microplane so you capture all the juice and none of the tough fibers get lost on a cutting board.
- A light coating of baking powder mixed into the marinade, about half a teaspoon, creates an almost imperceptible crust that makes the skin impossibly crispy.