Gingered Chicken Thighs

Gingered Chicken Thighs

Gingered chicken thighs are amazing.

I happened to have some defrosted chicken thighs in the fridge (because while I was busy making seven pounds of pork and three pounds of ground beef yesterday I stuck my finger up at said chicken and told it to wait it’s turn) and this is what happened to it tonight! It was delicious. I sautéed/steamed two bunched of broccoli rabe in a few ounces of bone broth (no additional seasonings) and served it on the side. 

Gingered Chicken Thighs
  1. 2 tablespoons ground ginger
  2. 2 tablespoons orange juice
  3. 2 tablespoons honey
  4. 2 tablespoons soy sauce
  5. 1 tablespoon curry powder
  6. 2 teaspoons granulated garlic powder
  7. 5-6 boneless skinless chicken thighs (about 1-1/2 pounds)
  1. 4 tablespoons broth (I used beef bone broth, original recipe called for chicken broth)
  2. 2-4 tablespoons orange juice
  3. 1 tablespoon creamy peanut butter
  4. 1/2 teaspoon ground ginger
  1. Place your chicken in a large ziploc bag, followed by the first seven ingredient. Seal bag and turn/mush (not hard) to coat; refrigerate for up to 4 hours.
  2. Drain and discard marinade. In a large skillet, brown chicken on each side. Transfer to an 11-in. x 7-in. baking dish. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink.
Modified Motherhood


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