Gingered Chicken Thighs Recipe
- 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
- 1. 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.
- 2. 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.
Reviews for Gingered Chicken Thighs
"Absolutely delicious! The meat was so tender and the flavor was wonderful. Even picky people liked this."
"I only marinated an hour because I started too late, but still thought the chicken was tender and full of flavor."
"Did not like the peanut sauce at all. Also too much curry."
"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."
"Not a keeper."
"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!"
"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."
"This was so easy to make and super delicious! My husband my three kids ALL requested seconds and told me this was a keeper!!"
"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."
"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."
"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!"
"The ginger was so overpowering gave everyone an upset stomach. Will not make this again. No where near chinese."
"Everyone in the family liked this. I will make this again."
"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."
"Mountainberrybutterfly, if you click on the print icon to the right of the recipe photo the Nutrition Facts show up on that page."
""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"
"Sounds wonderful, but where are the nutrition facts?"
"When preparing rice w/ coconut milk do you sub that for the broth or water in equal parts?"
"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."
"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"
"This dish transported me to the Asia..Loved it ."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.