Ginger Garlic Chicken Thighs (Printable)

Crispy baked chicken thighs marinated in ginger, garlic, and soy sauce — juicy, golden, and packed with bold Asian-inspired flavors.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 3.3 lb)

→ Marinade

02 - 3 tablespoons fresh ginger, grated
03 - 5 garlic cloves, minced
04 - 2 tablespoons tamari (gluten-free soy sauce)
05 - 1 tablespoon honey
06 - 2 tablespoons olive oil
07 - 1 tablespoon rice vinegar or lemon juice
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon sea salt
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon red chili flakes

→ Vegetables and Garnish

12 - 1 medium onion, sliced
13 - 1 lemon, sliced
14 - 2 tablespoons fresh cilantro or parsley, chopped

# How to Make It:

01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - In a large mixing bowl, combine grated ginger, minced garlic, tamari, honey, olive oil, rice vinegar, black pepper, salt, coriander, and chili flakes. Whisk until well blended.
03 - Pat the chicken thighs dry with paper towels. Add them to the marinade and toss thoroughly to coat all pieces evenly. Let rest for at least 15 minutes at room temperature, or cover and refrigerate up to 4 hours for deeper flavor penetration.
04 - Scatter sliced onions and lemon across the bottom of a 9x13-inch baking dish. Arrange the marinated chicken thighs skin-side up over the onion and lemon layer. Pour any remaining marinade over the top.
05 - Bake uncovered for 40 to 45 minutes until the skin is golden brown and the internal temperature registers 165°F at the thickest part of the thigh.
06 - For extra-crispy skin, switch the oven to broil on high for the final 2 to 3 minutes, watching closely to prevent burning.
07 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped cilantro or parsley before serving.

# Expert Tips:

01 -
  • The marinade doubles as a glaze, so every bite carries that concentrated ginger garlic punch without any extra effort.
  • Bone in skin on thighs are forgiving and stay juicy even if you forget about them for a few extra minutes.
  • It is genuinely a one pan meal if you toss some vegetables underneath the chicken before baking.
02 -
  • Dry chicken is non negotiable before marinating because any surface moisture creates steam instead of crisp skin.
  • Do not skip the broiling step if you love crackly skin, since those final two minutes make all the difference.
  • Check the internal temperature in the thickest thigh and not near the bone for an accurate reading.
03 -
  • Grate the ginger on a microplane directly over the bowl so you capture all the potent juice that would otherwise stay on your cutting board.
  • If you have time, loosen the skin slightly and smear some marinade directly onto the meat underneath for flavor that penetrates every single bite.

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