Soy Ginger Chicken Thighs
Boneless, skinless chicken thighs, OH MY!
If you’re into batch cooking or meal planning, this is a very simple and easy way to prepare delicious protein that can be used in a variety of applications.
Use these chicken thighs as an entree with some rice or noodles and vegetables or even use them sliced in ramen! You’ll be glad to have them on hand.
- 3 pounds boneless, skinless chicken thighs (trimmed)
- 1 /2 cup soy or liquid aminos
- 1/4 cup chopped ginger
- 6 garlic cloves (chopped)
- 1/4 cup honey
- 1/4 cup sesame oil
- juice of 1 lemon
- 1-2 sliced jalapeno
Keep your chicken thighs whole but trim off any loose fat or skin.
Mix together all the marinade ingredients in a medium sized bowl.
Plage the chicken in a nonreactive pan like a glass casserole and pour the marinade over the chicken. Mix well with your hands to be sure that all the chicken is coated with marinade. Cover and place in the fridge overnight. You can get away with doing a quick 4 hour marinade if you haven’t planned ahead but ideally this technique will work best if the chicken has had a nice back overnight.
Heat your oven to 400.
Remove the chicken from the marinade and drain but do not discard the marinade as we’re going to cook this down to make a sauce to toss the chicken in.
There’s no need to rinse the chicken after removing it from the marinade. Simply place in a single layer on rimmed baking sheet and place in the heated oven.
Cook time should be about 25 – 30 minutes. I suggest using a meat thermometer to check the temperature. You are looking to get the thighs to an internal temperature of 165 degrees.
While the chicken is in the oven, we can make the sauce. Pour the marinade into a sauce pot and heat on medium/high heat. We are going to cook this down to make a flavorful sauce to toss the chicken in.
Be sure to bring the sauce to a boil then reduce the heat and let it simmer and reduce while the chicken is cooking.
Remove the chicken from the oven when the internal temperature gets to 165. Let the chicken rest for 5 minutes.
At this point you can do one of two things with the chicken. If you want to serve the thighs whole, simply removed them from the baking sheet and toss with the reduced sauce. You can also chop or slice the chicken into strips, toss in the sauce and use in a rice or noodle bowl. These are especially tasty with some steamed or roasted vegetables. The sauce is so good it will pair with almost anything.