1/4 inchslicefresh ginger, about 1-inch diameter or 1 teaspoon ginger paste
1/2cupfresh citrus juice, orange, lemon, lime or any mixture *see Note 1 below
1/4cupsoy sauce, low sodium recommended
1/4cupwhite vinegar
2Tbspwhite granulated sugar
For sauce:
1teaspooncornstarch
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Instructions
Combine all the marinade ingredients in a medium bowl. Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours.
Place oven rack in top third of oven and preheat oven to 425F. Remove chicken from bag and onto a foil lined, rimmed baking sheet. Transfer marinade to a small saucepan and stir 1 teaspoon cornstarch into the mixture. Roast chicken until cooked through, about 30-40 minutes, depending on the size of your chicken thighs.
When chicken is almost done, bring sauce to a boil in the saucepan, then simmer until slightly reduced and thickened. Spoon over chicken, to serve. Nice with rice and a green vegetable.
Notes
Note 1: I generally use 5 Tablespoons orange juice, 2 Tablespoons lime juice and 1 Tablespoon lemon juice. If I don't have limes, I'll do 6 Tablespoons orange and 2 Tablespoons lemon juice.