Ginger-Soy Chicken
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Servings
8 4 servings
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Course
Others
Ginger-Soy Chicken
If you are gluten-free, use wheat-free tamari in place of the soy sauce. If you don’t have rice wine vinegar, substitute apple cider vinegar in its place. Fish sauce adds a wonderful umami background flavor and I just discovered Red Boat fish sauce, slow-aged in Vietnam from anchovies which is more expensive than regular fish sauce but is pretty lovely stuff. (I bought it at Whole Foods, but it’s also available on Amazon.) You can get standard fish sauce in most Asian markets. If you don’t want to use fish sauce, well then, just leave it out.
As for the chicken, if you can’t get thighs, feel free to use whole chicken, cut up, or other parts. I gave the approximate weight so you can use that amount for the quantity of marinade given. Although I don’t have one, you could probably cook these off on the grill. I might suggest reducing the sauce a bit and basting the chicken with the sauce while you’re grilling it.
Ingredients
- 1/2 cup (160ml) honey
- 1/2 cup (125ml) soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice wine vinegar
- 3 tablespoons minced fresh ginger peeled
- 2 tablespoons minced garlic peeled
- optional: 2-3 teaspoons fish sauce
- 8 (about 3 1/2 pounds, 1.6kg) skin-on chicken thighs
Instructions
- Mix the honey, soy sauce, sesame oil, vinegar, ginger, garlic and fish sauce (if using) in a sturdy zip-top freezer bag. Add the thighs, expel most of the air, and seal the top. Massage the chicken in the marinade and refrigerate overnight, turning the bag a few times to assure the chicken is well-marinated on all sides.
- Preheat the oven to 350ºF (180ºC).
- Arrange the thighs skin side down, in a single layer in a baking dish, and pour the sauce over them. Cover the pan tightly with foil (or using the lid), and bake for 30 minutes.
- Remove the foil, turn the temperature of the oven up to 375ºF (190ºC), and flip the thighs over, so they are skin side up. Continue to bake the chicken uncovered for 20-30 minutes, until the sauce is a thickened to about the consistency of warm maple syrup.
- Serve the thighs with steamed rice or vegetables, such as broccolini, broccoli, snow peas, green beans, buckwheat noodles (cold or hot), garnished with sliced scallions, if desired.
Notes
- Storage: The thighs can be marinated for up to 24 hours before cooking. You can freeze the thighs in the marinade for up to 2 months. Once cooked, the thighs will keep in the refrigerator for up to three days.
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