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 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."

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