[X]

Home > Recipes > Gingered Chicken Thighs

Gingered Chicken Thighs Recipe

Gingered Chicken Thighs Recipe photo by Taste of Home

Read reviews (18)

Rate recipe

"This recipe was born from the desire to develop a time-friendly, easy-on-the-budget entree loaded with savory Asian flavor. It’s a family favorite and also a favorite at the girls’ camp where I am the head cook. I usually serve it with rice prepared with coconut milk." Debbie Fleenor — Monterey, Tennessee

This recipe is:

Contest Winning

Healthy

[X]

Rate Gingered Chicken Thighs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Gingered Chicken Thighs Recipe

Prep: 20 min. + marinating Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

2 tablespoons ground ginger
2 tablespoons orange juice
2 tablespoons honey
2 tablespoons reduced-sodium soy sauce
2 teaspoons curry powder
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
6 boneless skinless chicken thighs (about 1-1/2 pounds)
PEANUT SAUCE:
2 tablespoons chicken broth
2 tablespoons orange juice
1 tablespoon reduced-fat creamy peanut butter
1/2 teaspoon ground ginger

Directions

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
Drain and discard marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink. Yield: 6 servings.

Originally published as Gingered Chicken Thighs in Healthy Cooking October/November 2009, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Gingered Chicken Thighs

Gingered Chicken Thighs

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(0-18) of 18 reviews

Sort Reviews:

Reviewed on Jun. 19, 2013 by JennTats

I used lemon juice because that's what I had. Yum! The chicken was tender & fall in your mouth delicious. The taste is very Thai like so I served it with white steamed rice & fresh steamed veggies. Yes I will make this again! Thank you.

Reviewed on May. 29, 2013 by Marginaskitchen

Not a keeper.

Reviewed on Jan. 25, 2013 by SRAdair

Very tasty. I cut the ginger down to 1 teaspoon in the marinade as recommended by another reviewer. Very tasty and plan to make again!

Reviewed on Nov. 27, 2012 by Jenerrika

My family is used to me throwing togeater new recipes, at least one a week, and this one was a total bomb, I only used half the ginger and curry, because I knew it would be strong.

Reviewed on Jun. 30, 2012 by moncher2

This was so easy to make and super delicious! My husband my three kids ALL requested seconds and told me this was a keeper!!

Reviewed on Apr. 20, 2012 by kredhead

We really liked this recipe, something different with familiar ingredients. It reminds me of a chicken satay recipe I've made in the past, but easier. I doubled the chicken amount with legs and there was enough marinade for the whole family pack without any adjustments. I doubled the sauce and it came out deeply marinated and delicious. I made coconut rice using half coconut milk and half water, added a little salt and ended up with a mild coconut flavored rice. Not bad for a weeknight, I'll be making this one again.

Reviewed on Apr. 16, 2012 by dotilu

I doubled the entire recipe and marinated the chicken for over 24 hours. Cooked on the grill, basting with peanut butter sauce. Very good. Love the ginger & curry! Will be making again this summer.

Reviewed on Apr. 15, 2012 by SRAdair

Very good recipe because it's tasty and easy. It was way too much ginger for my personal preference. Next time I will reduce that ingredient by half! Thank you for sharing this recipe!

Reviewed on Apr. 15, 2012 by ladybug820

The ginger was so overpowering gave everyone an upset stomach. Will not make this again. No where near chinese.

Reviewed on Apr. 13, 2012 by teri daley

Everyone in the family liked this. I will make this again.

Reviewed on Apr. 13, 2012 by cathyoconnell

Family all loved it. I doubled the peanut sauce. My chicken took about 35 minutes to cook. I marinated it 30 minutes, will marinate longer next time.

Reviewed on Apr. 12, 2012 by GHullar

Mountainberrybutterfly, if you click on the print icon to the right of the recipe photo the Nutrition Facts show up on that page.

Reviewed on Apr. 12, 2012 by fredaevans

"When preparing rice w/ coconut milk do you sub that for the broth or water in equal parts?" You can go either way, but be darned light on the water. It just very light on any water inclusion. Best to just 'do it' as the recpt says and alter from there. I call it a 'base line,' play from there.

fae

Reviewed on Apr. 12, 2012 by mountainberrybutterfly

Sounds wonderful, but where are the nutrition facts?

Reviewed on Apr. 12, 2012 by aaronsmom

When preparing rice w/ coconut milk do you sub that for the broth or water in equal parts?

Reviewed on Feb. 28, 2012 by jefollen

My family really enjoyed this recipe. I didn't have enough ground ginger so I substituted with half fresh gingerroot for the marinade and used slightly less curry and it still turned out great. Will definately make again.

Reviewed on Nov. 18, 2010 by yvo0101

I wanted to make something asian but new. Found this recipe and fell in love with it. My husband is always asking when am I going to make it again. Yvonne Gamis Buda Texas

Reviewed on Oct. 21, 2009 by moodytune

This dish transported me to the Asia..Loved it .

View less >