75 minutes
A zesty and spicy roasted chicken thigh dish with fresh lemon, ginger, and jalapeños.
Chicken Thighs, skin-on
0 oz
Fresh Lemons, zested and juiced
each
Ginger, fresh, grated
tablespoons
Garlic, minced
cloves
Jalapenos, thinly sliced
each
tablespoons
to taste
Black Pepper, freshly ground
to taste
1. Preheat Oven
Preheat your oven to 400°F (200°C).
2. Prepare Chicken
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Set the chicken aside.
3. Prepare Marinade
Finely grate about a tablespoon of fresh ginger and mince three cloves of garlic. Thinly slice one jalapeño, removing seeds if you prefer less heat. Zest one lemon and squeeze out the juice of two lemons into a small bowl.
4. Mix Marinade
In a large mixing bowl, combine the ginger, garlic, jalapeño slices, lemon zest, and juice. Add two tablespoons of olive oil and mix well.
5. Marinate Chicken
Add the chicken thighs to the bowl, turning them to coat thoroughly in the marinade. Let the chicken sit in the marinade for at least 15 minutes if you have the time.
6. Arrange and Roast Chicken
Arrange the marinated chicken thighs on a baking sheet in a single layer, skin-side up. Pour any remaining marinade over the chicken. Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (75°C).
7. Rest and Serve
Once done, remove the chicken from the oven and let it rest for a few minutes before serving. Serve these Lemon-Ginger-Jalapeño Roasted Chicken Thighs with a fresh green salad or roasted vegetables.
Use a spicy honey glaze with chili flakes and soy sauce for an Asian twist.
Add soy sauce and sesame oil for an Asian twist, garnish with sesame seeds and green onions.
Introduce honey and use sriracha instead of jalapeño for a sweet heat.
Marinate tofu in soy sauce, ginger, and sesame oil for a vegetarian option.
Swap lemon for lime and add cilantro for a Latin-inspired flavor.
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