Garlic ginger chicken

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

Use chicken thighs for this recipe as when they cook they release their juices and make the sauce rich and sticky. Their skin will crisp up and the result is a fabulously tasty dish with little effort!


  • 2 cloves garlic
  • 2 cm piece fresh ginger
  • 8 chicken thi


  1. Slice the garlic and ginger into wafer-thin slices. Stud the chicken thighs with these – use a small knife to make incisions and while the blade is still in the chicken, slide the sliver of garlic/ginger down the blade and into the flesh, then remove the knife. You want 2 pieces of each in each thigh. This can be done up to 8 hours ahead and kept in the fridge.