Ginger Garlic Chicken Thighs (Printable Version)
Juicy baked chicken thighs with a ginger-garlic marinade, crispy golden skin, and aromatic Asian-inspired spices.
# 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
11 - 1/2 teaspoon red chili flakes
→ Vegetables and Herbs
12 - 1 medium onion, sliced
13 - 1 lemon, sliced
14 - 2 tablespoons fresh cilantro or parsley, chopped
# How to Make It:
01 - Preheat the oven to 400°F (200°C). Position the rack in the center of the oven.
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 each piece evenly. Allow to marinate for at least 15 minutes at room temperature, or cover and refrigerate 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 of the thickest part reaches 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 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 Advice:
01 -
- The marinade does all the heavy lifting, so you get deep, complex flavor with almost zero effort.
- Bone in, skin on thighs turn out juicy every single time, even if you are a beginner cook.
02 -
- Drying the chicken thoroughly before marinating is the difference between soggy and crispy skin. I learned this the hard way after one too many rubbery batches.
- Do not skip the resting step. Those five minutes let the juices redistribute so every bite is succulent instead of dry.
03 -
- Marinate the chicken in the morning before work and by dinner time the flavor will have penetrated all the way to the bone.
- Use a light hand with the salt since the soy sauce is already quite salty, and you can always add more at the table.