Juicy chicken thighs are a go-to for weeknight dinners. This recipe is based on food writer, Mark Bittman’s, recipe.

An easy way to grate ginger is to freeze the ginger knob and use a fine grater. The skin of the ginger detaches and the frozen ginger is easy to work with.

You can broil the chicken and onions in the oven on a baking sheet or cook over a grill on a vegetable grilling sheet (with holes in it).

Ingredients

  • 1 garlic clove
  • 1 tbs. fresh ginger (grated)
  • 1 tsp. dried thyme
  • 1/2 tsp. cayenne
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. brown sugar
  • 3 tbs. olive oil
  • 2 Vidalia onions
  • 1 1/2 lbs. of boneless, skinless, chicken thighs
  • Juice of one orange

Guidelines

  • In a large bowl, mash the garlic and ginger together
  • Add all the other spices, olive oil, and orange juice and mix together
  • Slice the onions and add them to the spice mixture
  • Add the chicken and mix all ingredients thoroughly
  • Grill on medium high heat turning the chicken pieces and onions until uniformly browned and cooked through (10-15 minutes)