
Lemon-Ginger Glazed Chicken Thighs
Lorie KolesaShare
As a vegan, I’m usually more excited about the side dishes than the main course, but when I’m cooking for family and friends, I love putting together something that’s both simple and impressive. These Lemon-Ginger Glazed Chicken Thighs strike the perfect balance. The sweet, tangy glaze (featuring our Honey Ginger White Balsamic) caramelizes beautifully, making this dish feel fancy without much effort. While I won’t be grabbing a plate, I’ve been told these thighs are the MVP of any dinner spread.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp Lemon Olive Oil
- 2 tbsp Honey Ginger White Balsamic
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and freshly cracked black pepper to taste
Instructions:
-
Preheat and Prepare:
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry and season both sides with salt and pepper. -
Sear the Chicken:
Heat 1 tbsp of Lemon Olive Oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook the other side for 2 minutes. Remove chicken from the skillet and set aside. -
Make the Glaze:
In the same skillet, reduce the heat to medium and add the remaining 1 tbsp Lemon Olive Oil. Stir in garlic and ginger, cooking until fragrant (about 1 minute). Add the Honey Ginger White Balsamic, soy sauce, honey, and red pepper flakes. Simmer for 1-2 minutes until slightly thickened. -
Combine and Bake:
Return the chicken thighs to the skillet, skin-side up, and spoon the glaze over them. Transfer the skillet to the oven and bake for 20-25 minutes, basting with the glaze every 10 minutes, until the chicken reaches an internal temperature of 165°F (74°C). -
Serve:
Serve hot, drizzled with extra glaze. Pair with roasted vegetables, rice, or a fresh salad for a complete meal.
Pro Tip:
If you’re like me and enjoy creating a meal everyone raves about, you can swap in the same glaze on roasted tofu or cauliflower for a plant-based twist. It’s a win-win for everyone at the table!