Ginger Garlic Chicken Bake (Printable)
Juicy baked chicken thighs glazed with fresh ginger, garlic, honey and savory soy sauce.
# What You'll Need:
→ Poultry
01 - 8 bone-in, skin-on chicken thighs
→ Marinade
02 - 3 tablespoons fresh ginger, grated
03 - 4 cloves garlic, minced
04 - 3 tablespoons olive oil
05 - 2 tablespoons gluten-free soy sauce
06 - 2 tablespoons honey
07 - 1 tablespoon rice vinegar or fresh lemon juice
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
→ Garnish
10 - 2 green onions, thinly sliced
11 - 1 tablespoon toasted sesame seeds (optional)
# Directions:
01 - Preheat the oven to 400°F. Position the rack in the center of the oven for even heat distribution.
02 - In a large mixing bowl, combine the grated ginger, minced garlic, olive oil, gluten-free soy sauce, honey, rice vinegar or lemon juice, ground black pepper, and kosher salt. Whisk until thoroughly blended into a uniform marinade.
03 - Pat the chicken thighs dry with paper towels to ensure proper adhesion. Add the thighs to the marinade and toss vigorously, coating each piece on all sides. Allow the chicken to marinate for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
04 - Place the marinated chicken thighs in a single layer, skin side up, in a baking dish or on a rimmed sheet pan. Pour any remaining marinade evenly over the top of each piece.
05 - Bake on the center rack for 35 to 40 minutes, until the skin is deeply golden and the internal temperature of the thickest part of each thigh registers 165°F on an instant-read thermometer. Juices should run clear when pierced.
06 - For an extra-crisp skin, switch the oven to the broil setting during the final 2 to 3 minutes of cooking. Watch carefully to prevent burning.
07 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert Tips:
01 -
- The sticky golden skin on these thighs is honestly irresistible and you will catch yourself sneaking pieces straight from the pan.
- Eight ingredients in the marinade and you probably have most of them sitting in your pantry right now.
- It is effortlessly gluten free so you can serve it to almost anyone without a second thought.
02 -
- I once rushed the marinating step and tossed the chicken straight into the oven and the flavor was flat compared to even ten minutes of resting so always give it time to soak.
- Broiling is optional but if you skip it you are missing the best part because those few minutes under direct heat transform the skin from good to absolutely unforgettable.
03 -
- Grate the ginger on a microplane directly into the bowl so you capture every bit of the juicy pulp and none of the fibrous strands end up in the marinade.
- Use a rimmed sheet pan instead of a deep baking dish because the shallower surface allows hot air to circulate around the chicken and produces far crispier skin.