Gingered Chicken Thighs Recipe
Gingered Chicken Thighs Recipe photo by Taste of Home

Gingered Chicken Thighs Recipe

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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
TOTAL TIME: Prep: 20 min. + marinating Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 20 min.
MAKES: 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

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.

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.
Originally published as Gingered Chicken Thighs in Healthy Cooking October/November 2009, p33

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.

Light-Bodied White Wine

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

Reviews for Gingered Chicken Thighs

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (1)
2 Star
 (3)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed May. 18, 2014

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

MY REVIEW
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
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
Reviewed May. 29, 2013

"Not a keeper."

MY REVIEW
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!"

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