Deeply flavored chicken thighs are a perfect match with this gingery, chile-spiked soy marinade. If you like things really spicy, add another teaspoon of sambal oelek to the marinade.
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This dish is fabulous, with lots of excellent flavor that belies how easy it is to make. I can't remember the last time my husband raved so much about a new recipe, asking me to make it again -- and often! The recipe is very simple and I appreciate how you don't have to marinate the chicken thighs for lots of hours. That means you can start the marinading while you make the rest of the meal and then cook the chicken last (and in less than 15 minutes).
This is a great weeknight meal and if you have chicken thighs in the freezer, as I usually do, you can make the rest of the dish from your pantry. I serve it with basmati rice and a crunchy salad (raw fennel, radishes, thin slices of mini-cucumbers) dressed with a light Asian vinaigrette (fish sauce, lime juice, rice wine vinegar, canola oil). It's already become part of our regular weeknight dinner rotation.
Thank you, Fine Cooking!
Excellent dish! Very easy to make and flavors are wonderful!
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