Ginger Garlic Chicken Thighs (Printable)

Juicy baked chicken thighs marinated in fresh ginger and garlic with a sweet soy glaze, ready in 55 minutes.

# What You’ll 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 soy sauce (gluten-free if desired)
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)

# Directions:

01 - Preheat the oven to 400°F. Position the rack in the center of the oven for even heat distribution.
02 - In a large mixing bowl, combine the grated ginger, minced garlic, olive oil, soy sauce, honey, rice vinegar or lemon juice, black pepper, and salt. Whisk until well blended into a smooth marinade.
03 - Pat the chicken thighs thoroughly dry with paper towels. Add them to the marinade and toss to coat each piece evenly. Allow the chicken to marinate for at least 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 of the chicken.
05 - Bake on the center rack for 35 to 40 minutes, until the skin is golden brown and the internal temperature of the thickest part of the thigh reaches 165°F. The juices should run clear when pierced with a fork.
06 - For an extra-crispy skin finish, switch the oven to broil during the final 2 to 3 minutes of cooking. Watch carefully to prevent burning.
07 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The marinade doubles as a glaze, so every bite is coated in sticky, gingery goodness without any extra work.
  • Bone in, skin on thighs are forgiving and practically impossible to overcook, which makes this nearly bulletproof even on distracted evenings.
  • Cleanup is one pan, which means you can enjoy the rest of your night instead of scrubbing.
02 -
  • If you crowd the pan, the chicken will steam instead of roast and you will end up with flabby skin that no amount of broiling can fully rescue.
  • Patting the chicken dry before marinating is the single step most people skip, and it makes a visible difference in how well the skin crisps.
03 -
  • Grate the ginger directly into the marinade bowl using a microplane so the juices go right where they belong instead of staying trapped on your cutting board.
  • For coconut aminos as a soy free swap, use an extra half tablespoon of honey since coconut aminos is slightly less salty and a touch sweeter than traditional soy sauce.

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