Ginger Soy Glazed Chicken Thighs

$I love gathering fresh ingredients for Ginger Soy Glazed Chicken Thighs. Each one adds a special touch. Here’s what you need: - Chicken - 4 boneless, skinless chicken thighs - Marinade Ingredients - 4 tablespoons soy sauce - 2 tablespoons fresh ginger, grated - 2 tablespoons honey - 2 cloves garlic, minced - 2 tablespoons sesame oil - 1 teaspoon rice vinegar - 1 teaspoon cornstarch (optional, for thickening) - 1 tablespoon water (if using cornstarch) - Garnishes - 2 green onions, chopped - Sesame seeds Each ingredient plays a key role in creating that delicious flavor. The chicken thighs soak up the marinade well, making them juicy and tasty. The ginger and honey balance each other. The soy sauce adds depth. You can even adjust the ingredients to fit your taste! {{ingredient_image_1}} To start, grab a medium bowl. You will whisk together soy sauce, grated ginger, honey, minced garlic, sesame oil, and rice vinegar. This mix will create a flavorful marinade that gives the chicken its tasty glaze. If you want a thicker glaze, you can add cornstarch. Mix the cornstarch with water in a small bowl to make a slurry. Then, stir this into your marinade. This step is optional but adds a nice texture. Next, it’s time to marinate the chicken. Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish. For the best flavor, let the chicken marinate in the fridge for at least 30 minutes. If you have time, 1 to 2 hours is even better. Make sure to store the marinated chicken in the fridge. This keeps it safe and flavorful. Now, let’s cook the chicken. Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, letting the extra drip off. You can grill the chicken thighs for about 6 to 7 minutes on each side. Look for a nice golden brown color and ensure they are cooked through. For extra flavor, brush the chicken with the reserved marinade in the last few minutes of cooking. Once cooked, take the chicken off the heat and let it rest for a few minutes. This helps keep it juicy. Slice it up, and don’t forget to garnish with chopped green onions and sesame seeds for that extra crunch. Enjoy your meal! To get a nice glaze, focus on even coating. Use a brush to spread the marinade on the chicken. This helps it stick better. I also recommend marinating for a longer time. The chicken will soak up more flavor. Aim for at least one hour in the fridge. If you want a thicker glaze, mix cornstarch with water. Add this to the marinade before cooking. It will give a lovely shine and depth. Timing is key when brushing the marinade. Brush it on during the last few minutes of cooking. This ensures the glaze caramelizes without burning. It adds a beautiful finish to your chicken thighs. Resting the chicken thighs after cooking is very important. Let them sit for about five minutes. This helps the juices redistribute, making them more tender. If you cut into them right away, all the juices will run out. Be careful not to overcook the chicken. The thighs should cook until they reach an internal temperature of 165°F. Use a meat thermometer for best results. Cooking them too long will make them dry. Keep an eye on the time and check for doneness to enjoy juicy, flavorful chicken. Pro Tips Marination Time: For the best flavor, marinate the chicken thighs for at least 1-2 hours, or even overnight if you can. This allows the flavors to penetrate the meat more deeply. Grilling Technique: Make sure your grill or skillet is preheated before adding the chicken. This helps achieve a nice sear and prevents sticking. Thickening the Glaze: If you want a thicker glaze, don't forget to mix cornstarch with water to create a slurry before adding it to the marinade. Resting the Chicken: Let the chicken rest for a few minutes after grilling. This helps the juices redistribute, making the chicken more tender and flavorful. {{image_2}} You can switch up the chicken thighs for other proteins. Tofu works great for a plant-based meal. Just press the tofu to remove water and marinate it like you would chicken. Pork is another option, and it pairs well with the ginger soy glaze too. For sweeteners, honey is fantastic, but you can try maple syrup or agave. These sweeteners add a different flavor. Each will still give you a tasty glaze. To make your ginger soy glazed chicken even better, add some spices or herbs. A pinch of red pepper flakes gives it some heat. Fresh herbs like cilantro or basil add freshness and depth. Don't forget citrus zest! Grate some lime or orange peel into the marinade. This adds a bright note that balances the savory flavors. These tweaks can take your dish to the next level. To keep your Ginger Soy Glazed Chicken Thighs fresh, store them in the fridge. Place them in an airtight container. They will last for up to four days. If you want to keep them longer, freeze the chicken. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. They can stay in the freezer for up to three months. When reheating, I recommend using the oven for the best taste. Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet and cover them with foil. Heat for about 15-20 minutes. This keeps the chicken juicy and warm. If you prefer the microwave, use low power. Heat in short bursts, checking often to avoid drying out the chicken. Enjoy the tasty flavors just as they were! You should marinate the chicken for at least 30 minutes. For the best flavor, aim for 1-2 hours. This time allows the chicken to soak up the ginger and soy sauce. If you have more time, marinating overnight works well too. Just be sure to keep it in the fridge to stay safe. Yes, you can use bone-in chicken thighs! They will take a bit longer to cook. Cook bone-in thighs for about 8-9 minutes on each side. Always check that the internal temperature reaches 165°F to ensure they are safe to eat. You can serve these chicken thighs with many tasty sides. Here are some great options: - Steamed rice or quinoa for a filling base. - Stir-fried vegetables for added crunch and color. - A fresh salad with greens and a light vinaigrette. Pairing suggestions include a light white wine or iced green tea. These drinks complement the flavors nicely and keep the meal refreshing. In this post, we explored making Ginger Soy Glazed Chicken Thighs. We covered key ingredients, detailed preparation steps, and cooking methods. I shared tips for perfect glazing, juicy chicken, and ingredient variations. Storing leftovers and reheating also played a role in keeping your meal tasty. In the end, this dish is simple and fun to make. You can tweak flavors to fit your taste. Enjoy trying these methods and impressing friends and family with your cooking skills.$

Ginger Soy Glazed Chicken Thighs

A delicious and flavorful dish featuring chicken thighs marinated in a ginger soy glaze.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
4 tablespoons soy sauce
2 tablespoons fresh ginger, grated
2 tablespoons honey
2 cloves garlic, minced
2 tablespoons sesame oil
1 teaspoon rice vinegar
1 teaspoon cornstarch (optional, for thickening)
1 tablespoon water (if using cornstarch)
2 pieces green onions, chopped (for garnish)
none sesame seeds (for garnish)

Instructions

In a medium bowl, whisk together the soy sauce, grated ginger, honey, minced garlic, sesame oil, and rice vinegar until well combined.
If you prefer a thicker glaze, mix the cornstarch with water in a small bowl to create a slurry, and incorporate it into the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal or cover and marinate in the refrigerator for at least 30 minutes, preferably for 1-2 hours for deeper flavor.
Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off.
Grill the chicken thighs for about 6-7 minutes per side, or until they are cooked through and golden brown, brushing with the reserved marinade in the last few minutes of cooking for extra flavor.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
Garnish with chopped green onions and sesame seeds for added crunch and freshness.

Notes

Marinate for longer for deeper flavor.

Keyword chicken, ginger, grilled, soy sauce