Orange-Ginger Grilled Chicken Thighs
Southern Living, April 2006
Yet again, I didn’t follow the recipe. We had turkey thighs. So, I made the marinade yesterday morning and put them in the fridge to marinate while I was at work. I think I doubled the orange juice and used tamari soy sauce instead of low sodium regular. It tastes MUCH better!!
So, I get home and the rice is cooking in the rice cooker. It’s the garlic ginger rice we’ve had before. It’s YUMMY! Anyway, so we put the thighs in the oven at 400. Being as they’re turkey thighs they take about 50 minutes to cook. I must say, the skin was yummy, but I’m not a HUGE fan of dark meat and the turkey thighs were more gamey than chicken ones. It was good, but I didn’t like the flavor of the meat. I’m having it for lunch anyway. I just put more soy sauce on them. OH we did add tamari soy and sesame oil to the garlic ginger rice.
Measuring cups and spoons
Microplane grater for the ginger and garlic
Roasting pan with rack (or grill per the directions)
Spoon for rice