Ginger And Spice Chicken Thighs Recipes

Steps:

• Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
• Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

Steps:

• Combine first 6 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.
• Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add wine to skillet; cover, reduce heat to medium-low, and cook 5 minutes or until done. Spoon pan drippings over chicken.

Steps:

• Preheat the oven to 400 degrees.
• Put the chicken thighs in a bowl.
• Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste.
• Use a pastry brush and rub the spice paste all over the chicken thighs.
• Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
• Roast in the oven for 45 minutes.
• Serve hot or at room temperature.

Steps:

• In a large shallow dish, combine the first 7 ingredients; add the chicken. Turn to coat; cover and refrigerate for up to 4 hours., Drain chicken, discarding marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink.

Steps:

• In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
• Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
• Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
• Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and let rest for 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with olive oil.
• Combine maple syrup, soy sauce, garlic oil, ginger powder, sesame seeds, pepper, and cayenne in a bowl.
• Neatly arrange chicken thighs in the baking dish. Pour maple sauce over the chicken thighs. Use tongs or gloved hands to turn thighs over in sauce until fully coated. Cover with aluminum foil.
• Bake in the preheated oven for 40 minutes. Uncover baking dish and turn thighs over. Continue baking until an instant-read thermometer inserted into the center reads 200 degrees F (93 degrees C), about 15 minutes. Turn over once more and sprinkle with parsley. Let rest for 10 minutes before serving.

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.