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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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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 .

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