Baked Lemongrass and Ginger Chicken Thighs
Juicy chicken thighs marinated with aromatics of lemongrass and ginger, baked to tender perfection with a caramelized glaze. This asian-inspired chicken ready in about 55 minutes pairs (about 2 lbs) bone-in chicken thighs, fresh ginger, grated, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 6 pieces (about 2 lbs) bone-in chicken thighs
- 2 stalks fresh lemongrass stalks, finely chopped
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp honey
- 3 cloves garlic cloves, minced
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
Instructions
- Step 1: In a bowl, combine 2 finely chopped lemongrass stalks, 1 tbsp grated fresh ginger, 3 tbsp soy sauce, 2 tbsp honey, 3 minced garlic cloves, 1 tbsp vegetable oil, and 1/2 tsp black pepper to create the marinade.
- Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Step 3: Preheat oven to 400°F. Arrange the marinated chicken thighs skin side up on a baking sheet lined with foil.
- Step 4: Bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F and the skin is caramelized and slightly crispy. Let rest 5 minutes before serving.
Frequently asked questions
How long does Baked Lemongrass and Ginger Chicken Thighs take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lemongrass and Ginger Chicken Thighs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh ginger, grated from drying out.
Can I substitute ingredients in Baked Lemongrass and Ginger Chicken Thighs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemongrass and Ginger Chicken Thighs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemongrass and Ginger Chicken Thighs?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My kids devoured these! The lemongrass gave such a fresh kick. So easy to make.
- ★★★★★
Loved the simplicity and the bright flavors. Perfect for a weeknight dinner.
- ★★★★★
This recipe is a hit! My family loved the lemongrass and ginger flavor. Will make it every week.
