I found this recipe in the October issue of Food Network Magazine that sounded really simple and tasty…I was right. The chicken had a really wonderful garlic-ginger flavor and was so tender and juicy. I served this Chicken with Carrot-Ginger Rice and Sesame Green Beans. We all loved this meal and I will be serving it again and again.
- 2 tsp olive oil
- 5 boneless and skinless chicken thighs, trimmed of any fat
- 1/4 red onion, sliced
- 6 cloves of garlic, minced
- 2 tbsp of fresh ginger, peeled & minced
- 1/4 cup of soy sauce
- 1/3 cup of freshly squeezed orange juice (I used 2 oranges)
- Zest of 1 orange
- Freshly cracked pepper, to taste
Combine the chicken, onion, garlic, ginger, soy sauce, orange juice, and orange zest together in a large zip lock bag. Place in the refrigerator and marinate for 1-24 hours.
Heat a grill pan over medium high heat with the olive oil. Once the pan is hot, add the chicken thighs. Cook for 4-5 minutes then flip over and cook for another 3-4 minutes or until the meat is cooked through. Set on a platter to let the meat rest for 5 minutes before serving. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Big Mahalo’z fm the Aloha state! gonna try this recipe..thought about thickening the left over marinade with corn starch and pouring it over the grilled chicken..just a thought