Garlic-Ginger Chicken Thighs

Ingredients:

• 2 1/2 lbs. bone-in skin-on, chicken thighs, about 8

• 2 tbsp grated ginger

• 1 tbsp finely minced garlic

• 2 tsp ground mustard

• 1/2 cup thinly sliced red onion

• 1/2 cup soy sauce

• 1/4 cup orange juice

• 1/4 tsp red pepper flakes

• salt and black pepper to taste

• oil for grill pan

1. Wash and trim the chicken thighs of excess fat. Place in a large bowl or in a Ziploc bag.

2. In a medium-size bowl, combine ginger, garlic, mustard, onion, pepper flakes, black pepper and salt. Coat the chicken with the seasonings. Pour the soy sauce and orange juice over the chicken.

3. If using a bowl, cover and place in the refrigerator for 4 hours or overnight. If using a Ziploc, seal and place in the refrigerator for 4 hours or overnight. Turn a few times to allow marinade to soak into the chicken. Be sure to remove chicken from refrigerator 1 hour before cooking.

4. Preheat a grill pan or grill on medium-high heat. Coat with oil.

5. Remove chicken and discard marinade. Grill the thighs skin-side down for 5 to 8 minutes (depending on the size of thighs). For larger thighs, reduce the heat after 5 minutes to prevent burning. Flip and continue to grill for an additional 5 to 8 minutes. Thighs are done when they register 180℉. Let rest for about 8 to 10 minutes before serving.

Yields: 6 to 8 servings

Notes&Tips:

• Garlic-Ginger Chicken Thighs are flavorful and delicious. Serve with mashed potatoes or grilled vegetables - sweet peppers/zucchini/cauliflower/Brussel sprouts, etc.

• You could also bake these thighs in a 425℉ oven for about 30 minutes. To crisp up the skin, put it under the broiler for 2 or 3 minutes.