Sesame Ginger Chicken Thighs

Straight from my notebook

This sesame ginger chicken is one of those recipes I wrote down by hand so I'd never lose it. It even got a little heart next to the title, so you know it's serious. It's sticky, a little sweet, a little savory, and the whole house smells amazing while it cooks. Chicken thighs stay juicy, the sauce comes together in one pan, and it's the kind of dinner that feels like takeout without the takeout. Protein-packed and family approved, which is my favorite combo as a busy mama.

What you'll need

Fair warning, I eyeball everything and measure with love. Sorry! So think of this as a vibe more than a formula, and taste as you go.

For the chicken:

• Bone-in chicken thighs

• Fresh ginger, grated

• Fresh garlic, grated

• Sesame oil (the real stuff, more on that below)

• Paprika, salt, pepper, garlic powder and onion powder

For the sauce:

• Liquid aminos

• Ketchup

• Fresh ginger and garlic

• Honey

• Sesame seeds

For serving:

• Pickled carrots and cucumber

How I make it

1. Wash and dry your chicken thighs really well. Dry chicken is how you get that good sear.

2. Grate your ginger and garlic, drizzle in the sesame oil, then season with paprika, salt, pepper, garlic powder and onion powder.

3. Heat your oven to 400 and set up a baking sheet with a rack on top.

4. Mix everything together so every piece of chicken is coated.

5. Pan sear the bone-in thighs for 4 minutes on each side, use a cast iron and save the fats and juice left over.

6. Move them to the rack and bake for 20 minutes per side.

7. While the chicken bakes, make the sauce in that same cast iron. Add the liquid aminos, ketchup, ginger, garlic and honey to a pan and cook until it gets bubbly. Stir in the sesame seeds.

8. Once the chicken is cooked, toss it in the sauce, baste thouroughly and then bake for 10 minutes. rest and serve.

How to serve it

I eat this with pickled carrots and cucumber. The tangy crunch next to that sticky, sweet sauce is everything. Add rice, avocado, or greens if you want a fuller plate.

One big note. Use real sesame oil, the kind you can smell the second you open it!!! That toasty, nutty smell is where so much of the flavor comes from, so don't skimp here.

Make it yours

If you try this one, I want to see it. Tag me in your plate, and tell me how much ginger you ended up using, because I know some of you are going heavy on it like me.

Let's go.