Orange Ginger Chicken
These orange ginger chicken thighs are an easy meal made by marinating chicken in a mixture of ginger, oranges, and soy sauce, then roasting to crispy-skinned perfection.
Ingredients
- 1 navel orange, preferably organic, unpeeled, cut into quarters, plus more orange wedges for serving if desired
- 1/2 cup orange juice
- 1 cup low-sodium soy sauce
- 7 ounces fresh ginger, unpeeled, thinly sliced
- 1/2 cup packed light or dark brown sugar
- 3 pounds bone-in, skin-on chicken thighs, trimmed
- Sliced scallions, to garnish (optional)
Instructions
- In a blender, puree the orange, juice, soy sauce, ginger, and sugar until smooth. (Yes, you toss both the orange and ginger in unpeeled. Trust us.)
- Transfer to a large bowl or resealable plastic bag, add the chicken, and turn to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
- Preheat the oven to 400°F (204°C).
- Place a wire rack in a foil-lined rimmed baking sheet. Arrange the chicken, with some of the marinade still clinging to it, skin side up on the rack. Roast until the internal temperature registers 170°F (77°C), 35 to 45 minutes.
☞ TESTER TIP: You want a little—but not a lot—of the marinade to still coat the chicken when it goes in the oven. If there’s too much marinade smothering the skin, it won’t crisp properly.
- Turn the oven to broil and keep the chicken in the oven until the chicken is deep golden brown and lightly charred, about 2 minutes.
- Serve the chicken with orange wedges and sliced scallions, if desired.
Nutrition
Serving: 1portion | Calories: 739kcal | Carbohydrates: 48g | Protein: 46g | Fat: 41g | Saturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 236mg | Sodium: 2495mg | Fiber: 2g | Sugar: 33g