Garlic Ginger Chicken

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Today I’d like to share my garlic ginger chicken recipe. This is one of my family’s favorite things to eat. I surprised them with this last night and there were no complaints. Well, no complaints about the chicken. Six-year olds and vegetables, now that’s another matter.

My friend had given me a recipe for garlic ginger chicken kabobs several years ago. Although my family loved that recipe, too, making kabobs for nine people is just a smidgen too much labor for a weeknight dinner for this mom. My desired level of effort is somewhere around “dump it into the crockpot without measuring and serve 6-8 hours later to the delight of your family.” Plus I had some shopping list suggestions from some Vietnamese friends who are phenomenal cooks, so that’s where the tweaking of the original recipe came in and my recipe was born.

I really recommend chicken thighs being used for this recipe, because it makes it so much yummier. Grilling the chicken thighs after about 40 minutes of marinating will give you the chicken nirvana you seek. Add some stir fry vegetables (read: quickly prepared) and some high-quality jasmine rice from your local Asian supermarket (cooked in the no-effort rice cooker, of course) and you’ve got a meal that is sure to earn you rockstar status.

At this point you’d probably expect to see pictures of said chicken. I have yet to get pictures taken of said chicken before it disappears into our bellies. I guess that means I need to make it again soon. What a sacrifice, right? (Wink wink)

I usually cook a larger package of chicken thighs (approximately 3-4 pounds or 8 thighs).

Start by putting your chicken thighs in a gallon ziploc bag. I don’t usually measure (remember: effort level=dump and forget about it) but I will approximate measurements for anyone who, like me, needs specifics when cooking something you’ve never made before and you’re not being creative.

Garlic Ginger Chicken 

Prep time: 5 minutes plus marinade

Cook time approx 10 minutes to grill

Crush/mince 2-3 garlic cloves

3 Tbsp (45 ml) brown sugar or 1 Tbsp (15 ml) Coconut sugar if you are watching sugar intake

3 Tbsp (45 ml) apple cider vinegar (I use this brand, but you can substitute with white vinegar or ACV without the mother if that’s what you have on hand)

2-3 tsp (10-15 ml) powdered ginger (or freshly grated if you aren’t as low effort as me)

1 Tbsp (15 ml) mushroom seasoning powder (Buy here or at a local Asian Market)

1/4 c (60 ml) Golden Mountain Seasoning Sauce (soy sauce can be substituted here, but the Golden Mountain alone is worth the trip to an Asian supermarket to buy. This is what my family adds to their food, not extra soy sauce)

Zip up the ziplock and squish it/ mix it up in there as best you can. Or if you insist on taking “extra steps,” you can mix it in a bowl before combining with the chicken. I just usually have better things to do and don’t want to dirty another dish and take the time to measure ingredients. But if you have say, five less children than me, I’m sure it’s totally doable. 😬

When you’re ready, have the household grill master grill them to perfection for you. If you do not have said grill master, it is by all means time to train one.

This sweet, garlicky chicken is sure to become a family favorite dinner for years to come!

8 thoughts on “Garlic Ginger Chicken

    1. It’s actually like boullion (without the MSG) and adds a great flavor! I use it in lots of different dishes, it can also be used as a broth (fantastic homemade chicken noodle soup) and I even add it to my plain rice sometimes while it cooks.

  1. Although I don’t like the smell, I LOVE anything garlic :)) Lately I’ve been making garlic dips and I feel like this chicken would make a great main meal…Thanks for sharing! <3

    1. Let me know when you try it what you think! 🙂 I am not a fan of the smell either but we love this garlic ginger chicken recipe, from my youngest child to my husband it’s a hit!

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