Sticky Ginger Chicken

Name: Sticky Ginger Chicken
Total time: 55 min
Ingredients: 2 inch piece ginger; 4 garlic cloves; 0.25 cup soy sauce; 1 pinch black pepper; 1 pinch onion powder; 2 tablespoons oil; 1 teaspoon sesame oil; 0.25 cup balsamic vinegar; 4 bone-in skin-on chicken thighs; 8 Yukon gold B-sized potatoes; chopped cabbage; 1 small onion; 1 red bell pepper; 8 thinly sliced garlic cloves; 1 pinch kosher salt; 1 pinch black pepper; olive oil

55m

Serves 1

instagram.com

Sticky Ginger Chicken

instagram.com

55m

Serves 1

Directions

1Thinly slice a 2-inch piece of ginger and add it to a blender.
2Add 4 peeled garlic cloves, a quarter cup of your favorite soy sauce (organic tamari is recommended), a good pinch of black pepper, a pinch of onion powder (or shallot), a couple of tablespoons of oil, about a teaspoon of sesame oil, and a quarter cup of balsamic vinegar to the blender.
3Blend the marinade ingredients until smooth.
4Place four bone-in, skin-on chicken thighs in a bowl.
5Cover the chicken thighs with the prepared marinade and mix well to ensure they are fully coated.
6Wrap the bowl of marinated chicken with plastic and set it aside while preparing the vegetables.
7Cut larger Yukon gold B-sized potatoes into eighths (quarter then cut each quarter in half).
8Cut smaller potatoes into quarters.
9Place the cut potatoes into a pan that can go into the oven.
10Add some chopped cabbage, a small onion, a red bell pepper, and about eight thin-sliced garlic cloves to the pan with the potatoes.
11Season the vegetables with a small pinch of kosher salt and a small pinch of black pepper.
12Drizzle the vegetables with a little olive oil to coat them and mix everything together.
13Lay the marinated chicken thighs on top of the vegetables in the pan.
14Place the pan into a 375-degree Fahrenheit oven.
15Check the chicken after about 40 to 45 minutes, ensuring the internal temperature reaches at least 155 degrees Fahrenheit.
16Let the chicken and vegetables rest for about 10 minutes before serving.

Ingredients

2 inch piece ginger
4 garlic cloves
0.25 cup soy sauce
1 pinch black pepper
1 pinch onion powder
2 tablespoons oil
1 teaspoon sesame oil
0.25 cup balsamic vinegar
4 bone-in skin-on chicken thighs
8 Yukon gold B-sized potatoes
chopped cabbage
1 small onion
1 red bell pepper
8 thinly sliced garlic cloves
1 pinch kosher salt
1 pinch black pepper
olive oil

Equipment

blendermixing bowlcutting boardknifepanoven

Tips

Thinly slice ginger to shorten fibers and avoid "ginger hair" in your marinade.
The balsamic vinegar will reduce during roasting to give a sticky quality.
This recipe also works great for steaks on the grill or even portobello mushrooms.
When cutting vegetables, consider how you cut them so they cook in the same time as the chicken.
You can marinate the chicken up to overnight.

Sticky Ginger Chicken

55m

Serves 1

instagram.com

Sticky Ginger Chicken

instagram.com

55m

Serves 1

Directions

1Thinly slice a 2-inch piece of ginger and add it to a blender.
2Add 4 peeled garlic cloves, a quarter cup of your favorite soy sauce (organic tamari is recommended), a good pinch of black pepper, a pinch of onion powder (or shallot), a couple of tablespoons of oil, about a teaspoon of sesame oil, and a quarter cup of balsamic vinegar to the blender.
3Blend the marinade ingredients until smooth.
4Place four bone-in, skin-on chicken thighs in a bowl.
5Cover the chicken thighs with the prepared marinade and mix well to ensure they are fully coated.
6Wrap the bowl of marinated chicken with plastic and set it aside while preparing the vegetables.
7Cut larger Yukon gold B-sized potatoes into eighths (quarter then cut each quarter in half).
8Cut smaller potatoes into quarters.
9Place the cut potatoes into a pan that can go into the oven.
10Add some chopped cabbage, a small onion, a red bell pepper, and about eight thin-sliced garlic cloves to the pan with the potatoes.
11Season the vegetables with a small pinch of kosher salt and a small pinch of black pepper.
12Drizzle the vegetables with a little olive oil to coat them and mix everything together.
13Lay the marinated chicken thighs on top of the vegetables in the pan.
14Place the pan into a 375-degree Fahrenheit oven.
15Check the chicken after about 40 to 45 minutes, ensuring the internal temperature reaches at least 155 degrees Fahrenheit.
16Let the chicken and vegetables rest for about 10 minutes before serving.

Ingredients

2 inch piece ginger
4 garlic cloves
0.25 cup soy sauce
1 pinch black pepper
1 pinch onion powder
2 tablespoons oil
1 teaspoon sesame oil
0.25 cup balsamic vinegar
4 bone-in skin-on chicken thighs
8 Yukon gold B-sized potatoes
chopped cabbage
1 small onion
1 red bell pepper
8 thinly sliced garlic cloves
1 pinch kosher salt
1 pinch black pepper
olive oil

Equipment

blendermixing bowlcutting boardknifepanoven

Tips

Thinly slice ginger to shorten fibers and avoid "ginger hair" in your marinade.
The balsamic vinegar will reduce during roasting to give a sticky quality.
This recipe also works great for steaks on the grill or even portobello mushrooms.
When cutting vegetables, consider how you cut them so they cook in the same time as the chicken.
You can marinate the chicken up to overnight.