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Gingered Chicken Thighs

 Gingered Chicken Thighs
"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
6 ServingsPrep: 20 min. + marinating Bake: 20 min.


  • 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


  • 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.

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Gingered Chicken Thighs (continued)

Nutritional Facts: 1 chicken thigh with about 1 tablespoon sauce equals 199 calories, 9 g fat (2 g saturated fat), 76 mg cholesterol, 200 mg sodium, 6 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.