I discovered an easy garlic-ginger chicken thighs recipe that delivers bold flavor with minimal fuss. The combination of fresh garlic, ginger and orange gives the chicken a bright, savory profile while keeping the meat tender and juicy. This simple Asian-inspired dinner is family-friendly and pairs perfectly with steamed rice and a vegetable side such as sesame green beans or a carrot-ginger rice.
Garlic-Ginger Chicken Thighs
Ingredients:
- 5 boneless, skinless chicken thighs, trimmed of any fat
- ¼ red onion, thinly sliced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and minced
- ¼ cup soy sauce
- ⅓ cup freshly squeezed orange juice (about 2 oranges)
- Zest of 1 orange
- Freshly cracked black pepper, to taste
- 1 tbsp olive oil
How to Make Garlic-Ginger Chicken
Place the chicken thighs in a large resealable bag or shallow dish. Add the sliced red onion, minced garlic, minced ginger, soy sauce, orange juice, orange zest and freshly cracked black pepper. Seal the bag or cover the dish and refrigerate to marinate for at least 1 hour and up to 24 hours for best flavor.
When ready to cook, heat a grill pan or heavy skillet over medium-high heat and add the olive oil. Once the pan is hot and shimmering, remove the chicken from the marinade (discard the excess marinade) and arrange the thighs in the pan in a single layer. Cook undisturbed for 4–5 minutes to develop a good sear.
Flip the thighs and cook an additional 3–4 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Transfer the chicken to a platter and let it rest for about 5 minutes to redistribute the juices. Slice or serve whole with your preferred sides and enjoy.
Garlic-Ginger Chicken Thighs
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Rate Recipe
10 minutes
10 minutes
1 hour (up to 24 hours)
About 1 hour 20 minutes (including marinating)
Equipment
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Grill pan or heavy skillet
Ingredients
- 5 boneless, skinless chicken thighs, trimmed of any fat
- ¼ red onion, sliced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and minced
- ¼ cup soy sauce
- ⅓ cup freshly squeezed orange juice (about 2 oranges)
- Zest of 1 orange
- Freshly cracked black pepper, to taste
- 1 tbsp olive oil
Instructions
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Combine the chicken, onion, garlic, ginger, soy sauce, orange juice, orange zest and freshly cracked black pepper in a large resealable bag or shallow dish.
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Refrigerate to marinate for 1–24 hours.
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Heat a grill pan or heavy skillet over medium-high heat with the olive oil. When hot, add the chicken and cook 4–5 minutes without moving to get a good sear.
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Flip and cook another 3–4 minutes or until cooked through and juices run clear.
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Transfer to a platter and let rest for 5 minutes before serving. Enjoy.
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