Description
These Garlic Ginger Chicken Thighs combine bold aromatics with savory soy sauce and juicy bone-in chicken for a deeply flavorful, aromatic dinner. The thighs roast beautifully with crisp skin and tender meat, making this an easy yet impressive dish for any night of the week.
Ingredients
Scale
- 2.2 lb bone-in, skin-on chicken thighs
- 1 tablespoon garlic, finely minced
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon soy sauce (light and dark blend recommended)
- 1 teaspoon hot sauce (or to taste)
- ½ tablespoon onion powder
- 2 tablespoons olive oil
- Salt and black pepper to taste (adjust carefully if using dark soy sauce)
Instructions
- Prepare the chicken. Pat the chicken thighs dry. Trim excess skin if needed but keep enough for crisping.
- Make the marinade. Stir together garlic, ginger, soy sauce, hot sauce, onion powder, olive oil, salt, and pepper.
- Coat the chicken. Rub the mixture evenly over all sides of the chicken, lifting the skin gently to season underneath.
- Marinate. For best flavor, refrigerate 30 minutes to 4 hours. If short on time, even 10 minutes helps.
- Cook the chicken.
- Oven: Bake at 400°F (205°C) for 35–45 minutes until golden and cooked through.
- Pan-sear: Sear skin-side down in a hot skillet for 5–7 minutes, then flip and cook 20–25 minutes on medium.
- Grill: Grill on medium heat 6–7 minutes per side.
- Optional glaze. Brush pan juices over the thighs during the final 5 minutes of cooking.
- Serve. Let rest 5 minutes before serving to keep juices inside.
Notes
Active time: 10 minutes
Passive time: 30 minutes–4 hours for marinating
Dark soy sauce is saltier and richer; adjust seasoning accordingly.
A thermometer inserted near the bone should read 165°F for doneness.