Besides being juicy, chicken thighs cook quickly and come with built-in portion control: Two two-ounce chicken thighs are the appropriate serving of meat. The sweet-tangy sauce is easy to make and drizzles nicely over rice or couscous.
I marinated the chicken overnight. Because the chix thighs were boneless, I only had to cook for 5 min per side. The sauce was devine, and worked well with the coconut jasmin rice with pineapple and for a veggie I had cardomom spiced zucchini. What a nice meal. I will be making this quite often.
This was a perfect week night recipe. Marinated the chicken in the morning (and I do think longer would be even better). Moist, with a nice citrus flavor. Two notes: I used actual minced garlic and minced ginger (rather than bottled) and I strained the marinade before cooking it. Also, I will use the full 1/2 teas of red pepper (used 1/4) next time. Definitely a keeper.
Found the ginger to be too strong in this dish. Not our favorite thigh recipe, but may try again with adjustments.
This was wonderful and super simple both my hard to please kids loved it - a keeper in my book
Good solid recipe; wonderful citrus flavor. I marinated overnight and think a shorter time would not deliver the same flavor. No changes to recipe. The sauce really added to the flavor of the chicken. Served with rice and pole beans. Not my favorite CL recipe for chicken thighs, but will definitely make again.
