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Gingered Chicken Thighs Recipe

Gingered Chicken Thighs 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
TOTAL TIME: Prep: 20 min. + marinating Bake: 20 min. YIELD:6 servings

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

  • 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

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MY REVIEW
allharrymama
Reviewed Mar. 23, 2016

"Absolutely delicious! The meat was so tender and the flavor was wonderful. Even picky people liked this."

MY REVIEW
muffbear74
Reviewed Mar. 12, 2016

"I only marinated an hour because I started too late, but still thought the chicken was tender and full of flavor."

MY REVIEW
queenzookie
Reviewed May. 18, 2014

"Did not like the peanut sauce at all. Also too much curry."

MY REVIEW
AngMN
Reviewed Apr. 28, 2014

"I used 1 teaspoon ginger in the marinade and skipped it in the sauce. Also did not bother with chicken broth and substituted water, but added a couple teaspoons of brown sugar to the sauce. The chicken turned out moist and tasty and leftovers were good too. Thanks!"

MY REVIEW
JennTats
Reviewed Jun. 19, 2013

"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."

MY REVIEW
Marginaskitchen
Reviewed May. 29, 2013

"Not a keeper."

MY REVIEW
SRAdair
Reviewed Jan. 25, 2013

"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 REVIEW
Jenerrika
Reviewed Nov. 27, 2012

"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."

MY REVIEW
moncher2
Reviewed Jun. 30, 2012

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

MY REVIEW
kredhead
Reviewed Apr. 20, 2012

"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."

MY REVIEW
dotilu
Reviewed Apr. 16, 2012

"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."

MY REVIEW
SRAdair
Reviewed Apr. 15, 2012

"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!"

MY REVIEW
ladybug820
Reviewed Apr. 15, 2012

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

MY REVIEW
teri daley
Reviewed Apr. 13, 2012

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

MY REVIEW
cathyoconnell
Reviewed Apr. 13, 2012

"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."

MY REVIEW
GHullar
Reviewed Apr. 12, 2012

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

MY REVIEW
fredaevans
Reviewed Apr. 12, 2012

""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"

MY REVIEW
mountainberrybutterfly
Reviewed Apr. 12, 2012

"Sounds wonderful, but where are the nutrition facts?"

MY REVIEW
aaronsmom
Reviewed Apr. 12, 2012

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

MY REVIEW
jefollen
Reviewed Feb. 28, 2012

"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."

MY REVIEW
yvo0101
Reviewed Nov. 18, 2010

"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"

MY REVIEW
moodytune
Reviewed Oct. 21, 2009

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

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Wine Pairings

Light-Bodied White Wine

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