Grilled Chicken Thighs with Ginger Sauce

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Grilled Chicken Thighs with Ginger SauceRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Flavorful chicken thighs might just be our favorite cut. Here we dress them up with a simple ginger-scallion sauce.

Serves 4 (serving size: 1 thigh, 1/2 cup rice, and 2 tablespoons sauce)


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1 (8.8-ounce) package precooked brown rice (such as Uncle Ben's)
8 teaspoons peanut oil, divided
4 bone-in chicken thighs, skinned (about 1 1/2 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/4 cups thinly sliced green onions, green and white parts separated
1 1/2 tablespoons grated peeled fresh ginger
3 tablespoons sweet sherry
3 tablespoons unsalted chicken stock
1 tablespoon oyster sauce
2 teaspoons rice vinegar


1. Heat rice according to package.

2. Heat a grill pan over medium-high heat; brush with 2 teaspoons oil. Sprinkle chicken with salt and pepper. Add to pan; cook 8 to 10 minutes on each side.

3. Heat remaining 2 tablespoons oil in a skillet over medium-high. Add 1 cup onion whites and ginger; cook 2 minutes. Add sherry, stock, and oyster sauce; cook 1 minute. Stir in vinegar. Top rice with thighs, sauce, and onion greens.

Created date

December 2015

Nutritional Information

Calories 316
Fat 14.6 g
Satfat 2.6 g
Monofat 5.5 g
Polyfat 3.8 g
Protein 23 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 97 mg
Iron 2 mg
Sodium 472 mg
Calcium 35 mg
Sugars 1 g
Est. Added Sugars 0 g