Ginger Soy Chicken Thighs with Roasted Broccoli

• 8 bone-in chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 head broccoli, cut into florets
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 2 scallions, sliced for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
3. 3 Season chicken thighs with salt and pepper. Toss broccoli with olive oil, salt, and pepper.
4. 4 Place chicken thighs in a roasting pan and drizzle with half the soy mixture.
5. 5 Spread broccoli around the chicken.
6. 6 Roast for 30 minutes, basting chicken with pan juices halfway through.
7. 7 Garnish with scallions before serving.

Equipment

• Roasting pan
• Whisk
• Baking sheet

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add red bell peppers to the broccoli for extra color and sweetness.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Substitute honey with maple syrup if needed.

Pairings

• Pairs wonderfully with a crisp Sauvignon Blanc.
• Great alongside a simple miso soup.

Nutrition

Tips

• For extra flavor, marinate the chicken in the soy mixture for at least 30 minutes before roasting.
• Check the chicken is cooked through by ensuring the juices run clear.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated oven.

Serving Suggestions

• Serve with steamed jasmine rice and a side of pickled ginger.
• Perfect with a fresh cucumber salad drizzled with sesame dressing.

FAQ