Simple Soy Ginger Marinated Chicken Thighs (Baked or Grilled)
Make tender, flavorful chicken thighs using this easy soy ginger marinade. This recipe works well for baking or grilling and is perfect for a quick weeknight chicken dinner.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking or Grilling
- Cuisine: Asian Inspired
- Diet: Low Fat
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 2.5 lbs)
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 tablespoon cornstarch (for thickening sauce, optional)
- 1 tablespoon water (for thickening sauce, optional)
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, sesame oil, and black pepper to create the marinade.
- Place the chicken thighs in a large, resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated.
- Seal the bag or cover the dish. Refrigerate for at least 2 hours, or up to 8 hours for best flavor. Do not marinate longer than 8 hours due to the acidity.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) or prepare your grill for medium-high heat.
- Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
- To Bake: Place the thighs skin-side up on a wire rack set over a baking sheet. Bake for 30 to 35 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- To Grill: Place the thighs skin-side down over direct heat for 5 minutes to sear. Move them to indirect heat and cook for another 20 to 25 minutes, turning occasionally, until cooked through.
- Optional Sauce: Pour the used marinade into a small saucepan. Bring to a boil over medium heat, whisking constantly. If you want a thicker sauce, mix the cornstarch and water in a small bowl to create a slurry, then whisk it into the boiling marinade. Boil for 1 minute until thickened.
- Serve the chicken immediately with the optional sauce drizzled over top.
Notes
- For the juiciest baked marinated chicken thighs, use bone-in, skin-on cuts.
- If you plan ahead, you can freeze the marinated chicken thighs for up to three months. Thaw overnight in the refrigerator before cooking.
- This soy ginger marinade pairs well with steamed rice and roasted broccoli or green beans.
Nutrition
- Serving Size: 1 thigh
- Calories: 320
- Sugar: 8
- Sodium: 550
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 30
- Cholesterol: 110