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Gingered Chicken Thighs Recipe

Gingered Chicken Thighs Recipe photo by Taste of Home

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"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

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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.

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Reviews for Gingered Chicken Thighs

Gingered Chicken Thighs

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(1-10) of 17 reviews

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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.