Ginger and Spice Chicken Thighs
Infused with the warm, aromatic flavors of ginger, cinnamon, cumin, and smoked paprika, these Ginger and Spice Chicken Thighs are a bold and flavorful dish that’s perfect for weeknight dinners or special occasions. Juicy, bone-in, skin-on chicken thighs are seared to golden perfection before being glazed with a luscious honey and lemon sauce and roasted to tender, juicy doneness. This one-skillet recipe is not only easy to prepare but packed with layers of spice and sweetness, making it a truly irresistible option. Garnish with freshly chopped cilantro and pair with fluffy rice, roasted vegetables, or a crisp green salad for a balanced, crowd-pleasing meal. Ready in under an hour and full of vibrant spices, this dish is a must-try for lovers of bold and comforting flavors.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Fresh ginger
- 3 pieces Garlic cloves
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Honey
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and set them aside on a plate.
In a small bowl, combine the grated fresh ginger, minced garlic, ground cinnamon, ground cumin, smoked paprika, ground coriander, salt, and black pepper.
Rub the spice mixture evenly all over the chicken thighs, ensuring both sides are well coated.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden and crispy. Flip and sear the other side for another 2 minutes, then remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil to the skillet. Stir in the honey and lemon juice, scraping any browned bits from the bottom of the pan to deglaze it.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the pan juices over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with freshly chopped cilantro before serving. Enjoy alongside rice, roasted vegetables, or a crisp salad for a complete meal.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 35.8 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1949 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
