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

Gingered Chicken Thighs Recipe

Read Reviews (18)
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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.

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

Reviews for Gingered Chicken Thighs(18)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (2)
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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!

MY REVIEW
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
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!!

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