Gingered Chicken Thighs Recipe
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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


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

Light-Bodied White Wine

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

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allharrymama 245856
Reviewed Mar. 23, 2016

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

muffbear74 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 185727
Reviewed May. 18, 2014

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

AngMN 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 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 145240
Reviewed May. 29, 2013

"Not a keeper."

SRAdair 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 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 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 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."

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