Orange & Ginger Chicken Thighs

Today's recipe comes from Pantagruel and this was the first time that I gave it a try. The fresh ginger got my attention, but I have to say that it doesn't sound, or taste, very Portuguese. Nonetheless, it was very tasty and the mixture of orange and ginger resulted in a remarkably fresh aroma, making this recipe perfect for a summer day.


  • 6 chicken thighs and/or whole legs
  • 1dl white wine
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon fresh grated ginger
  • zest 1 orange
  • fresh mint leaves
  • salt q.s.


Prepare a marinade mixing the wine, the oil, the grated ginger, the zest of the orange and salt (note: although it doesn't say so in the recipe, I added very little salt to the marinade, and instead, seasoned the chicken right before roasting).

 In a bowl, soak the chicken thighs and/or legs in the marinade and let them rest overnight in the fridge.

Preheat the oven to 200ºC and place the chicken thighs and/or legs in a tight-fitting oven pan. Cover with the marinade. 

Roast for 1h10. 

And serve with rice. Garnish with the fresh mint leaves.

For a print friendly version visit this recipe at my Recipes page.


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