Honey Ginger Chicken Thighs

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Over the weekend, I was asking Dennis what he’d like for dinner this week. One of his requests was to have chicken thighs with an Asian flavor. While at Trader Joe’s doing my weekly grocery shopping, I bought a package of fresh ginger and figured out what I’d do with it once I got home. The time I really think about new recipes is while I’m out walking for my exercise. This morning, I came up with this recipe.

I started with boneless, skinless chicken thighs that I placed in a large glass dish. Next, I minced three cloves of garlic, and grated 1-1/2 tablespoons of the fresh ginger.

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In a glass measuring cup, I added 2 tablespoons of toasted sesame oil, 4 tablespoons reduced sodium teriyaki sauce, 3 tablespoons honey, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper and 1 teaspoon dried orange peel and a pinch of red pepper flakes.

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Once I mixed this together, I added the minced garlic and grated ginger and stirred everything together before pouring it over the chicken to marinate for 45 minutes (feel free to marinade the chicken up to a few hours, or all day in the refrigerator if you’d like).

Once the chicken was done marinating, I placed it on a baking sheet with a rack and baked it in a preheated 425 degree oven for 30 minutes (until chicken reached 165 degrees).

Dennis was really happy with his ginger chicken thighs and is looking forward to having leftovers for his lunch tomorrow.

Ingredients

  • skinless, boneless chicken thighs
  • 3 cloves garlic, minced
  • 1-1/2 tablespoons grated fresh ginger
  • 2 tablespoons toasted sesame oil
  • 4 tablespoons reduced sodium Teriyaki sauce
  • 3 tablespoons honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon dried orange peel

Directions

  1. Lay chicken in a glass dish for marinating.
  2. Mince garlic and grate ginger.
  3. In glass measuring cup, add sesame oil, Teriyaki sauce, honey, kosher salt, chili powder, red pepper flakes and dried orange peel. Whisk together.
  4. Add garlic and ginger to measuring cup and mix well.
  5. Pour mixture over chicken and place in refrigerator. Marinate 45 minutes-all day.
  6. Place chicken on a rimmed baking sheet with a rack. Pour excess marinade over chicken and bake in a preheated 425 degree oven for 30-35 minutes.
  7. Top chicken with chopped scallions.

Enjoy!

Until next time, Kris

 

 

 

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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