Oven Roasted Honey Ginger Chicken Thighs
- 4 to 6 **Bone-In, Skin-On Chicken Thighs
- 1 Tbls Olive Oil
- 2 Tbls Honey
- 1 Tbls Soy Sauce
- 2 Tsp Dried (Ground) Ginger
- Kosher Salt & Freshly Ground Pepper
- 2 to 3 Lg Garlic Cloves, sliced
** If using boneless chicken thighs, you'll need to reduce the cooking time to 30 to 35 minutes.
Preheat your oven to 375 degrees F. In a small bowl or measuring cup, add the Olive Oil, Soy Sauce and Honey and whisk or stir it well to combine. In a separate dish, mix together the Salt, Pepper and Ground Ginger. Peel and slice the Garlic Cloves and set them aside. (slice your Garlic somewhat thickly because this will be cooking for a while and you don't want it to burn)
Place the Chicken in a single layer, skin side up, in a heat proof glass or ceramic baking dish. Using a basting/pastry brush or spoon, spread the Honey/Soy Sauce mixture liberally over the Chicken. Season generously with the Salt, Pepper and Ginger mixture and place the slices of Garlic on top of each piece.
If you really prefer to use fresh grated Ginger, I would definitely suggest using less than the recipe calls for - about 1 heaping teaspoon - and mixing it in with the honey and soy sauce. Also, make sure to check your oven frequently toward the end of the cooking time, to make sure that it doesn't burn.
Roast the Chicken, uncovered, for about 55 - 60 minutes, or until the skin is a dark golden brown and Chicken is cooked through. About half way through, pull the pan out for a second and spoon a little bit of the pan juices over the chicken. (ovens vary, so you can test the meat with an instant read thermometer. You're looking for an internal temperature of 165 to 170 degrees)
I don't use my own nearly enough, but I'm sure this could be done in a crock pot or slow cooker as well. You probably wouldn't endup with the super crispy skin, but the meat would still be as succulent and juicy.
Either way, the pan juices are scrumptious spooned over hot buttered rice or roasted potatoes. I often cook several extra thighs and pull or shred the meat off the leftovers and freeze it for later use in soups, salads or casseroles. Enjoy!
|That gorgeous dark golden brown color comes from the honey and soy mixture. It adds a deep, rich savory/sweet flavor to the pan juices, too! Mmmm Mmmmm Good!|
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