Soy Ginger Chicken Thighs

Doesn't juicy chicken thighs marinated in soy sauce, ginger, honey and garlic and baked to perfection sound delicious? The best part is that soy ginger chicken thighs take only 30 minutes to prepare for a super delicious main dish.

Soy Ginger Chicken Thighs

While I've experimented with various chicken cuts in my recipes, chicken thighs are my preferred choice. They're easy to cook, packed with flavor, and tend to stay moist without drying out quickly.

In this recipe, I used 600g chicken thighs, and I marinated them for about 1 hour or so, the recipe turned out SUPER flavourful!

Now, the question I get asked a lot is: Do I have to marinate the chicken?

The answer is that I do not always have time to marinate chicken before baking them. But Honestly, marinated chicken thighs have a better taste even if I marinate them for only half an hour.

Just allow the chicken to absorb the marinade, which results in moist and juicy chicken.

Today's marinade is remarkable; it has so many flavours from olive oil, sesame oil, soy sauce along with the sweetness of honey and the wonderful taste and smell of ginger. It is truly amazing and makes the chicken thighs soft and tender.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Chicken thighs: I prefer to use boneless and skinless chicken thighs because they don't take a long time to cook, and they are easier to eat than the ones with the bone in.

For The Marinade: I used apple cider vinegar, sesame oil, chopped fresh ginger, chopped spring onion, minced garlic and honey, which was SO good.

Soy sauce: I also used light soy sauce in the marinade; I prefer the light over the dark soy sauce, which is a bit bitter.

Salt and Ground black pepper: To taste.

How To Make Soy Ginger Chicken Thighs

Prepare The Chicken: Wash the chicken thighs then use a chicken towel to get rid of any excess water.

Prepare The Marinade: In a big bowl, add apple cider vinegar, chopped fresh ginger, soy sauce, honey, sesame oil, minced sesame oil, chopped spring onion, salt and black pepper. Stir well until incorporated.

Marinate The Chicken Thighs: Transfer the chicken thighs into the marinade bowl then combine well.

Leave the chicken to marinate for at least an hour or overnight (if you have time).

Preheat the oven to 180C / 350F.

Baking The Marinated Chicken Thighs: Arrange the marinated chicken thighs in a baking dish. Bake for 30-35 minutes or until fully cooked.

Pro Tip: After 10 minutes of baking the chicken thighs, you have to flip it on the other side to cook well.

Serving: Garnish with some chopped spring onion or parsley (I used both) then serve.

Tips and Variations!

• Feel free to grill these chicken thighs instead of baking them.
• You can use chicken breasts or drumsticks instead of thighs.
• Add your favourite seasonings such as paprika, Italian seasoning or just dried basil.
• If you are using chicken thighs with bones on, you may need to increase the baking time accordingly.
• Store the leftovers in a well-sealed container in the fridge for 3-4 days. Also, this dish freezes beautifully for at least a month.

Serving Ideas

My favourite way to serve this dish is with Angel Hair Pasta, Cheesy Roasted Garlic Mashed Potatoes or Sweet Potato Pasta.

They also go well with Turmeric Rice, Tuna Pasta Salad and Korean Carrot Salad (Markovcha).

More Chicken Thigh Recipes

• Oven Baked Chicken Thighs (Bone In)
• Maple Chicken Thighs
• Deep Fried Chicken Thighs
• Creamy Garlic Chicken Thighs

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Recipe Card