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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


  • 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)
  • 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

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allharrymama User ID: 560853 245856
Reviewed Mar. 23, 2016

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

muffbear74 User ID: 209131 245298
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."

queenzookie User ID: 5427908 185727
Reviewed May. 18, 2014

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

AngMN User ID: 340127 185721
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!"

JennTats User ID: 7007311 115921
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."

Marginaskitchen User ID: 5384848 145240
Reviewed May. 29, 2013

"Not a keeper."

SRAdair User ID: 5856862 183784
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!"

Jenerrika User ID: 6461669 126631
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."

moncher2 User ID: 2518768 102399
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!!"

kredhead User ID: 710648 172567
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."

dotilu User ID: 5177797 183783
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."

SRAdair User ID: 5856862 187251
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!"

ladybug820 User ID: 2069837 185719
Reviewed Apr. 15, 2012

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

teri daley User ID: 5288629 183781
Reviewed Apr. 13, 2012

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

cathyoconnell User ID: 3148449 118191
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."

GHullar User ID: 6429487 185718
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."

fredaevans User ID: 6360805 115919
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.


mountainberrybutterfly User ID: 684083 183780
Reviewed Apr. 12, 2012

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

aaronsmom User ID: 3526956 115917
Reviewed Apr. 12, 2012

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

jefollen User ID: 5294373 166645
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."

yvo0101 User ID: 5353263 126630
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"

moodytune User ID: 4425063 211128
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.