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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
  • 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


  • In a large shallow dish, combine the first 7 ingredients; add the chicken. Turn to coat; cover and refrigerate for up to 4 hours.
  • Drain chicken, discarding marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11x7-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.
Nutrition Facts
1 chicken thigh: 201 calories, 9g fat (2g saturated fat), 76mg cholesterol, 196mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

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Average Rating:
  • Camille
    Jun 9, 2019

    This is quite possibly my favorite recipe of all time and has secured a permanent spot in my monthly (and sometimes weekly) dinner rotation. I recommend marinating overnight and serving with jasmine rice or couscous and sautéed green beans. Absolutely outstanding dish.

  • prod25-1
    Jul 25, 2017

    I think anyone would enjoy this quick and easy side dish. Thanks for sharing.

  • allharrymama
    Mar 23, 2016

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

  • muffbear74
    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
    May 18, 2014

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

  • AngMN
    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
    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
    May 29, 2013

    Not a keeper.

  • SRAdair
    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
    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.