Ginger Garlic Chicken Thighs (Printable Version)
Juicy baked chicken thighs marinated in ginger and garlic with crispy golden skin and tender meat.
# 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 - ½ teaspoon ground black pepper
09 - ½ teaspoon sea salt
10 - 1 teaspoon ground coriander (optional)
11 - ½ 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 It:
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 all pieces 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 onion and lemon slices in an even layer across the bottom of a 9x13-inch baking dish. Place the marinated chicken thighs skin-side up on top of the onion and lemon bed. Pour any remaining marinade over the chicken.
05 - Bake uncovered for 40 to 45 minutes, until the skin is deep golden brown and the internal temperature of the thickest thigh reaches 165°F (75°C). Juices should run clear when pierced.
06 - For extra-crispy skin, switch the oven to broil on high for the final 2 to 3 minutes, watching closely to prevent burning.
07 - 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 skin gets impossibly crispy while the meat underneath stays ridiculously juicy, and you barely have to touch the stovetop.
- That ginger garlic marinade soaks into every bite and makes the whole house smell like a restaurant you wish you lived above.
02 -
- Do not skip patting the chicken dry, I once rushed this step and ended up with soggy skin that no amount of broiling could save.
- Marinating overnight in the fridge transforms this from great to extraordinary, and I discovered that by accident when a dinner plan got postponed.
03 -
- Grate the ginger on the finest holes of a microplane so it almost melts into the marinade instead of leaving chewy chunks behind.
- Always position the chicken skin side up and leave space between pieces so the hot air can circulate and crisp every edge evenly.