Garlic-Ginger Chicken Thighs

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)
  1. Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag.
  2. Seal and shake to coat the chicken with the marinade.
  3. Refrigerate 1 hour or overnight.
  4. Preheat oven to 400°F.
  5. Put the chicken in an oven safe dish and put in the center of the oven.
  6. Cook for 30 minutes, basting halfway through until the temperature reading is at 165°F.
  7. Rest for 5 minutes before serving.

If you want to grill the chicken instead:

  1. Preheat a grill to medium high and oil the grate.
  2. Grill the chicken skin-side down until marked, 5 to 6 minutes.
  3. Flip and continue to grill until cooked through, about 5 more minutes.
  4. Let rest 5 minutes before serving.
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