Soy Ginger Chicken Recipe for Sticky, Flavourful and Succulent Chicken Thighs
Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as an Asian slaw. The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.
Prep Time10 minutes mins
Cook Time7 minutes mins
Marinating Time1 hour hr
Total Time1 hour hr 17 minutes mins
Course: Main
Cuisine: Asian
Servings: 2
Calories: 1221kcal
- 1 kg boneless chicken thighs skin on or off
- ⅓ cup Japanese soy sauce
- 1 tbsp brown sugar or more to taste
- 1 tbsp cooking oil
- 1 tbsp ginger freshly grated
- 1 tbsp lime juice
- 3 cloves garlic minced, more to taste
- Salt and pepper to taste
Garnish
- 2 pieces spring onions
- 1 tbsp coriander leaves
Marinade the chicken in a non-reactive bowl by adding the soy sauce, brown sugar, oil, ginger, lime juice, and garlic. Whisk well to combine. Add the chicken. Marinate for at least an hour or covered overnight in the refrigerator (up to 24hrs).
Preheat the BBQ or grill pan to high. Brush the BBQ grates with oil. If using a pan on the stove, add a little oil and swirl around to coat the bottom of the pan.
Add the chicken pieces skin-side down. When they have taken on a golden brown colour (around 5 minutes), turn the pieces over and continue cooking until the pieces have an internal temperature of 74°C (165°F).
Remove and rest in a warm place before serving.
Garnish and serve with a light salad or rice.
Calories: 1221kcal | Carbohydrates: 13g | Protein: 86g | Fat: 90g | Saturated Fat: 23g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 39g | Trans Fat: 0.4g | Cholesterol: 490mg | Sodium: 2672mg | Potassium: 1196mg | Fiber: 1g | Sugar: 7g | Vitamin A: 528IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 5mg