# Sticky Ginger Chicken

This recipe shows how to make an insane sticky ginger chicken with potatoes using only one pan.

- Total time: 55 min
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- blender
- mixing bowl
- cutting board
- knife
- pan
- oven

## 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.

## Source

- Original video: https://www.instagram.com/reel/DJnF02Cugs4/?igsh=OWZpeXJhMDlsMnB6
- Recipe page: https://www.cliprecipe.com/recipe/e7d4ec75-a259-4976-8b33-e05557fb7def
- Extracted: 2025-07-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt