Ginger Soy Chicken Thighs

Name: Ginger Soy Chicken Thighs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 2 tablespoons fresh ginger, grated; 2 tablespoons honey; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 4 chicken thighs, bone-in and skin-on; 1 tablespoon sesame oil; Green onions, for garnish; Sesame seeds, for garnish

Highlighted under: Wanderlust Dinner Recipes

I love cooking chicken thighs because they are so flavorful and juicy, especially when marinated in a ginger soy sauce. This recipe is a favorite in my household as it combines the tangy zest of ginger with the savory umami of soy sauce. We serve these thighs with a side of steamed rice and vegetables, making it a wholesome meal. With simple ingredients and a straightforward cooking method, dinner can be on the table in no time. I can't wait for you to try this delicious dish!

Created by

Marco

Last updated on 2026-02-05T18:09:27.697Z

One evening, I decided to experiment with some chicken thighs and ended up creating a recipe that has since become a family staple. The combination of ginger and soy not only marinates the chicken beautifully, but it also caramelizes during cooking, giving it a delightful glaze. I learned that marinating for at least 30 minutes is key to allowing all those flavors to penetrate the meat thoroughly.

As the chicken cooks, I love to baste it with the marinade, enhancing the flavor and keeping the meat incredibly moist. We often enjoy this dish with a side of stir-fried vegetables, and it never fails to impress our dinner guests!

Why You Will Love This Recipe
The perfect balance of sweet and savory from the ginger and soy sauce
Tender and juicy chicken thighs that are incredibly satisfying
Easy preparation with minimal cleanup, ideal for busy weeknights

Marinade Magic

The marinade for these chicken thighs is truly the star of the dish, combining soy sauce and honey to create a beautiful balance of sweet and savory. The grated ginger not only adds a fresh kick but also tenderizes the meat, enhancing its juiciness. Allowing the chicken to marinate for at least 30 minutes is essential, but if time allows, marinating for 2 hours or even overnight can significantly intensify the flavor profile.

When mixing the marinade, make sure to whisk until all ingredients are well blended. This ensures that the garlic and ginger are evenly distributed, coating the chicken uniformly. If you're short on fresh ginger, you can use ground ginger as a substitute, but adjust the quantity as ground ginger is more concentrated. Typically, 1 teaspoon of ground ginger can replace 1 tablespoon of fresh ginger.

Searing Tips

Searing the chicken thighs is a crucial step that locks in moisture while creating a delightful crispy skin. Ensure your skillet is preheated over medium-high heat before adding sesame oil; this will help achieve a golden-brown crust. If the oil isn’t hot enough, the chicken may stick, preventing that perfect sear. I usually test the heat by adding a drop of water—if it sizzles immediately, you're good to go.

While searing, avoid moving the chicken around too much. Allow the skin side to cook undisturbed for about 5-7 minutes, until it is golden brown. This not only maximizes flavor through caramelization but also helps render excess fat, resulting in a healthier dish. If you prefer extra crispy skin, you can broil the chicken for an additional 1-2 minutes after baking.

Serving Suggestions and Storage

This Ginger Soy Chicken pairs beautifully with a variety of sides. Steamed jasmine rice or fluffy quinoa absorbs the flavorful marinade, while steamed broccoli or sautéed bok choy adds color and nutrition to your plate. For a vibrant twist, consider a simple cucumber salad dressed with rice vinegar to complement the dish's flavors.

If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. Reheating can be done in a microwave for convenience, but for the best results, gently warm in an oven at 350°F (175°C) until heated through, ensuring the skin retains its crispness. If you want to freeze the cooked chicken, wrap it tightly in foil or freezer-safe bags; it will last up to 3 months. Just thaw in the fridge and reheat when you're ready to enjoy it again.

Ingredients

For the Marinade

1/4 cup soy sauce
2 tablespoons fresh ginger, grated
2 tablespoons honey
2 tablespoons rice vinegar
2 cloves garlic, minced

For the Chicken

4 chicken thighs, bone-in and skin-on
1 tablespoon sesame oil
Green onions, for garnish
Sesame seeds, for garnish

Instructions

Prepare the Marinade

In a bowl, whisk together soy sauce, grated ginger, honey, rice vinegar, and minced garlic until well combined.

Marinate the Chicken

Place the chicken thighs in a resealable plastic bag or dish and pour the marinade over them. Seal or cover, and let marinate in the refrigerator for at least 30 minutes.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Sear the Chicken

In an oven-safe skillet, heat sesame oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the thighs, skin side down, for about 5-7 minutes or until golden brown.

Bake the Chicken

Flip the chicken thighs skin side up, pour the reserved marinade over the top, and transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Garnish and Serve

Once cooked, remove from the oven and let rest for a few minutes. Garnish with sliced green onions and sesame seeds before serving.

Pro Tips

For extra flavor, consider adding a splash of chili sauce to the marinade for a spicy kick.

Making It Your Own

Feel free to experiment with this recipe by adding spices or herbs to the marinade. Ingredients like five-spice powder or fresh cilantro can give the dish an exciting twist. If you prefer a spicier kick, a dash of sriracha or chili flakes can be added to the marinade for a delightful heat that complements the ginger.

Vegetarian options abound as well—try marinating tofu in the same ginger soy mixture. Simply press the tofu to remove excess moisture before marinating and adjust the cooking time down to ensure a crisp exterior without drying it out.

Troubleshooting Tips

If you find your chicken is overcooked and dry, it may be due to excessive baking time or using chicken breasts instead of thighs. Chicken thighs are more forgiving due to their higher fat content. Always check the internal temperature with a meat thermometer; it should read 165°F (74°C) to be fully cooked without losing moisture.

In case your marinade ends up too salty, consider balancing it with a bit of sugar or honey. This can help counteract excessive saltiness. Remember, the type of soy sauce (light or dark) also affects salt levels; opt for low-sodium soy sauce if you prefer a milder flavor.

Questions About Recipes

→ Can I use boneless chicken thighs?

Yes, boneless chicken thighs can be used but reduce the baking time to about 15-20 minutes.

→ What can I serve with Ginger Soy Chicken Thighs?

This dish pairs beautifully with steamed rice or quinoa and a side of sautéed vegetables.

→ Can I make the marinade ahead of time?

Absolutely! You can prepare the marinade a day in advance and store it in the refrigerator.

→ How long can I marinate the chicken?

You can marinate the chicken for up to 24 hours for maximum flavor.