Say hello to your new favorite meal prep—Baked Honey Ginger Chicken Thighs. These are juicy, tender, and flavorful thanks to the perfect combo of sweet honey and spicy ginger. The best part? They're super easy to throw together and make you look like you spent way more time in the kitchen than you actually did. Perfect for busy weeknights or lunches on the go, just bake, portion, and you're set for the week. Pair them with some roasted veggies or rice, and you've got a meal that's way better than anything you'd find at the office cafeteria!
Key Ingredients for Baked Honey Ginger Chicken Thighs
- Boneless Skinless Chicken Thighs: These are the MVPs of the recipe—super tender, juicy, and way more forgiving than chicken breasts. They soak up the marinade like sponges and come out perfectly caramelized. Plus, no skin to deal with and no bones, making them a breeze to prep and eat.
- Tamari: If you're looking for that salty, umami flavor without gluten, tamari is the way to go. It’s like soy sauce, but better, especially if you’re trying to keep things gluten-free. It adds that savory depth to the chicken without overpowering the other ingredients.
- Honey: Sweet and sticky, honey is the secret to getting that perfect caramelization on the chicken. It balances out the salty tamari, adding just the right amount of sweetness. Plus, let’s be honest—nothing beats that golden glaze honey gives when it’s baked.
- Garlic Powder: Who wants to spend time chopping garlic when you can sprinkle in some garlic powder and still get all that flavor? It’s quick, easy, and adds that essential garlicky goodness we all love without any hassle.
- Ginger Powder: Ginger brings a little spice and warmth to the mix, giving the chicken a kick without being too overpowering. It’s like that secret ingredient that takes the flavor from good to "wow, what’s in this?"
- Sesame Oil: A little goes a long way with sesame oil, but trust me, you don’t want to skip it. It adds a deep, nutty flavor that really rounds out the dish and makes the whole thing taste like you spent way more time on it than you actually did.
Cooking Tips and Tricks
- Marinate for the Win: Let those chicken thighs soak up all the goodness by marinating them for at least 30 minutes—overnight if you’ve got the patience. The longer you marinate, the deeper those flavors will sink into the chicken, giving you tender, juicy thighs exploding with that sweet, garlicky, ginger flavor we all love. Trust me, the flavor payoff is worth it!
- High Temp: Pop those chicken thighs into a 400°F oven for 25-30 minutes. We’re not low and slow here; we want a nice golden, slightly crispy finish with juicy insides. That temperature ensures the thighs cook through without drying out while still getting that perfect glaze on the outside.
- Flip Halfway (optional): Midway through the bake (around the 15-minute mark), flip the thighs over to make sure both sides get that perfect caramelized finish. This simple step ensures even cooking and locks in all those flavors on both sides of the chicken.
- Let it Rest: Once you pull those thighs out of the oven, resist the urge to dive in immediately. Let them rest for 5 minutes. This little break lets the juices redistribute, keeping your chicken moist and tender, instead of dry and sad. You’ve waited this long, what’s 5 more minutes?
- Meal Prep Like a Pro: When you’re storing these chicken thighs for meal prep, make some more of the sauce and pour it on the food when reheating to keep things fresh and juicy.
- Quinoa is optional: You may replace the quinoa with your favorite type of rice.
Flavor Variations
- Spicy Kick: If you’re someone who believes a little heat makes everything better, try adding sriracha or red pepper flakes to the marinade. It balances perfectly with the honey, giving you that sweet-heat combo that takes the dish up a notch. Bonus: It’ll keep you coming back for more—if you can handle the kick!
- Citrus Twist: Want to brighten up the flavor? Swap out the sesame oil for some freshly squeezed orange juice or add a sprinkle of lime zest. The citrusy punch gives the chicken a whole new level of freshness and pairs so well with the honey and ginger.
- Peanut Butter: Craving some Thai-inspired vibes? Stir in a spoonful of creamy peanut butter to the marinade. It adds richness, gives the sauce a nice, thick texture, and pairs beautifully with the ginger and tamari. It's like peanut sauce without all the extra work!
- Smoky BBQ Fusion: Want to change things up and bring a bit of that backyard BBQ flavor indoors? Add some smoked paprika or chipotle powder. The smokiness blends with the sweetness of the honey and the savoriness of the tamari for a BBQ-inspired flavor bomb that’ll have you licking your fingers.
- Tangy Mustard: Trust me on this one. Adding a tablespoon of Dijon mustard to the marinade brings a tangy kick that cuts through the sweetness of the honey and the richness of the chicken thighs. The honey-mustard combo is a classic for a reason—and when you pair it with ginger, it’s pure magic.
How to Store and Reheat
- Fridge Life: After baking your honey ginger chicken thighs, let them cool completely before storing. Place them in an airtight container and keep them in the fridge for up to 4 days. Pro tip: The longer they sit, the more the tamari, honey, and ginger flavors meld together, turning into an even more delicious, flavor-packed meal.
- Freezing for Later: If you're meal prepping for future you (good call!), these chicken thighs freeze like a dream. Store them in a freezer-safe container or bag, and make sure to squeeze out any extra air before sealing. Label the bag unless you like playing the “mystery freezer meal” game. They’ll stay fresh for up to 3 months. When you’re ready to dig in, thaw them overnight in the fridge for best results.
- Reheating in the Microwave: In a rush? The microwave’s your go-to. Cover your chicken with a damp paper towel to lock in moisture and reheat on medium power for about 1-2 minutes. Just keep an eye on it—you want juicy, not chewy. Microwaving might not give you that crispiness, but hey, it’s fast!
- Oven Reheat: Got a little more time? Reheat your chicken in the oven to keep the outside crisp and the inside tender. Preheat your oven to 350°F, pop the thighs onto a baking sheet, and let them warm up for about 10-15 minutes. It’s like giving them a mini-makeover—crispy, warm, and flavorful. CAUTION: If doing so, make sure your container is oven-safe!
- Sauce Fix: If the chicken’s looking a little dry when you reheat, don’t panic. Just hit it with a quick drizzle of tamari and honey before warming it up. The sauce will soak back in, and boom—juicy chicken, crisis averted. If you really want to go the extra mile, add a sprinkle of fresh ginger for a flavor boost.
Frequently Asked Questions
- Q: Can I use chicken breasts instead of thighs?
Absolutely! Just remember, chicken thighs tend to stay juicier and more flavorful. If you're swapping them for chicken breasts, they’ll cook a bit faster, so keep an eye on them to avoid drying them out. Nobody likes a tough, dry chicken breast! - Q: Can I swap tamari for soy sauce?
For sure. Tamari and soy sauce are super similar, with tamari being the gluten-free version. So, if gluten isn’t a concern for you, soy sauce is a fine swap, and it'll still give you that savory, umami punch. - Q: I want to marinate the chicken; how long should I marinate it?
If you’ve got time, aim for 30 minutes to an hour to let the flavors really soak in. But, if you're in a rush, even 15 minutes can do the trick. Pro tip: If you plan ahead, throw it in the marinade overnight for maximum flavor. Your future self will thank you. - Q: Can I use fresh ginger instead of ginger powder?
Definitely! Fresh ginger gives an extra kick that’s always a winner. You can substitute about a tablespoon of fresh minced ginger for the powdered ginger. Just make sure to grate it finely so it mixes well into the marinade. - Q: Can I bake the chicken on a sheet pan with veggies?
Yes, yes, and yes! This is an awesome one-pan meal option. Throw in some veggies like broccoli, carrots, or bell peppers around the chicken, and they’ll roast up perfectly while soaking in some of that honey-ginger goodness. Fewer dishes = happier you. - Q: What’s the best way to reheat this for meal prep?
The microwave works just fine, but if you want to maintain a bit of crisp on the chicken, toss it in the oven or air fryer for a few minutes. This way, it won’t get that typical microwave sogginess. Leftover perfection, anyone? - Q: What if I want more sauce?
I hear you, sauce lovers! Just double the marinade. Any extra will thicken up and caramelize beautifully while baking, giving you that sticky, sweet, and savory coating all over your chicken. You’ll be mopping it up with your veggies, guaranteed. - Q: Can I make this ahead of time?
Absolutely. Marinate the chicken the night before and let those flavors work their magic. When it’s time to cook, just pop it in the oven. Boom—instant dinner with almost zero effort. - Q: What if I don’t have sesame oil?
No worries! Olive oil works as a decent substitute, but keep in mind that sesame oil gives a unique toasty, nutty flavor that really complements the honey and ginger. If you can get your hands on it, it's worth it! But if not, olive oil will still keep things tasty.
More Meal Prep Recipes
- Chicken Teriyaki Meal Prep
- Small Quiches Meal Prep
- Mexican Rice Bowls
- Burrito Bowls
- Low-Carb Salmon Patties
- Low-Carb Egg-Roll in a Bowl
- Sheet Pan Chicken Sausage and Vegetables
Have you tried this Sheet Pan Chicken Sausage and Vegetables yet? Let me know how you liked it by leaving a comment & rating below! Don't forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
Recipe
Baked Honey Ginger Chicken Thighs
Say hello to your new favorite meal prep—Baked Honey Ginger Chicken Thighs. These are juicy, tender, and flavorful thanks to the perfect combo of sweet honey and spicy ginger. The best part? They're super easy to throw together and make you look like you spent way more time in the kitchen than you actually did.
Prep Time 5 minutes
Cook Time 30 minutes
Servings 5 Bowl
Calories 527 kcal
Ingredients
Sauce / Marinade
- 3 tablespoon tamari
- 3 tablespoon honey
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ginger powder
- 1 tablespoon sesame oil
Other Ingredients
- 1 ½ lb chicken thighs boneless skinless
- 1 cup quinoa
- 4 cups broccoli cooked or frozen
Instructions
Preheat oven to 400 F. Line a large baking sheet with parchment paper.
Stir all ingredients from the "Sauce/Marinade" section in the ingredients section together in a large mixing bowl. Gently and evenly coat the chicken thighs with the sauce inside the mixing bowl.
Place the chicken thighs on the baking sheet, making sure to leave some space between each pieces.
Bake for 25-30 minutes or until internal temp reaches 165F.
If used for meal prep: Cook quinoa according to package instructions.
Remove from oven, let sit for 5 minutes, then portion the quinoa evenly into 5 meal prep containers. Pair with your favorite veggies. I used 4 cups of cooked broccoli. Frozen broccoli would work as well.
Recipe Notes
Please refer to the sections above the recipe cards for any question regarding this recipe.
Nutrition Facts
Baked Honey Ginger Chicken Thighs
Amount Per Serving (5 bowls)
Calories 527 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 133mg44%
Sodium 736mg32%
Potassium 766mg22%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 12g13%
Protein 31g62%
Vitamin A 565IU11%
Vitamin C 65mg79%
Calcium 68mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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