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