Ingredients

The following ingredients have 4 Servings
  • 5-6 skin-on/bone-in chicken thighs
  • 2 garlic cloves (crushed)
  • 1/4 inch slice fresh ginger (about 1-inch diameter)
  • 1/2 cup fresh citrus juice (orange, lemon, lime or any mixture)
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 2 Tbsp white sugar
  • 1 tsp cornstarch

Instruction

  • Combine all the marinade ingredients in a medium bowl. Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours.
  • Place oven rack in top third of oven and preheat oven to 425F. Remove chicken from bag and on to a foil lined, rimmed baking sheet. Transfer marinade to a small saucepan and stir 1 tsp cornstarch to mixture. Roast chicken until cooked through, about 30 minutes, depending on the size of your chicken thighs.
  • When chicken is almost done, bring sauce to a boil in the saucepan, then simmer until slightly reduced and thickened. Spoon over chicken, to serve. Nice with rice and a green vegetable.