For a busy school night (read as home work, activities etc) this Guy Fieri recipe does not fail. Prep can be done anywhere from an hour before to a whole day in advance. This is typically an ideal recipe for the grill but I’ve tweaked it to make it the ideal recipe for our kitchens!
- 2 lbs skin-on, boneless chicken thighs
- 1 cup thinly sliced red onion
- 2 tbsp minced garlic
- 2 tbsp minced peeled ginger
- 1/4 cup soy sauce
- 1/4 cup fresh tangerine or orange juice
- Freshly ground pepper
- Vegetable oil, for the grill (if using)
- Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag.
- Seal and shake to coat the chicken with the marinade.
- Refrigerate 1 hour or overnight.
- Preheat oven to 400°F.
- Put the chicken in an oven safe dish and put in the center of the oven.
- Cook for 30 minutes, basting halfway through until the temperature reading is at 165°F.
- Rest for 5 minutes before serving.
If you want to grill the chicken instead:
- Preheat a grill to medium high and oil the grate.
- Grill the chicken skin-side down until marked, 5 to 6 minutes.
- Flip and continue to grill until cooked through, about 5 more minutes.
- Let rest 5 minutes before serving.
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