Lemon Ginger Chicken Thighs with Sticky Glaze
Boneless chicken thighs roasted until golden, then glazed with a tangy-sweet sauce of lemon, ginger, and soy. The cornstarch thickens into a glossy coating that clings to tender meat. Serve over basmati rice for an easy weeknight dinner with Asian-inspired flavors. This version uses a two-stage bake: initial browning develops color, then the sauce finishes cooking and caramelizes slightly.
Ingredients
- 1 ½ lb boneless skinless chicken thighs
- 2 tablespoon water
- 2 tablespoon all-purpose flour
- 2 tablespoon cornstarch
- ⅝ cup brown sugar
- ¼ cup soy sauce
- ¼ cup lemon juice, fresh
- ¼ cup Chinese rice winedry sherry or mirin1:1alcohol
can omit if needed
- ½ cup water
- 1 teaspoon ginger, fresh grated
- ½ teaspoon ground black pepper
Instructions
- 1
Preheat oven to 400°F.
- 2
Unroll chicken thighs and arrange in a 9x13 inch baking pan.
- 3
Brush with water and sprinkle evenly with flour.
- 4
Bake for 30 minutes.
- 5
Whisk cornstarch and brown sugar in a bowl.
- 6
Gradually whisk in soy sauce, lemon juice, Chinese wine, and water until smooth.
- 7
Stir in ginger and black pepper.
- 8
Pour sauce over chicken.
- 9
Bake for 20 minutes more until sauce thickens and clings to meat.
Tips
Pat chicken dry before flouring to help flour adhere and brown better.
Whisk sauce ingredients until cornstarch fully dissolves to prevent lumps when poured over chicken.
Don't stir sauce after pouring; it thickens more evenly undisturbed.
Good to Know
Refrigerate covered for up to 4 days. Reheat gently in a 350°F oven for 10-15 minutes until warmed through.
Assemble the sauce the night before and refrigerate separately. Chicken can be prepped and floured 2 hours ahead; cover until baking.
Serve immediately over steamed basmati rice or jasmine rice. Garnish with fresh lemon slices and sliced green onions if desired.
Common Mistakes
Do not skip the initial flour brush; it creates the browned base that helps glaze adhere.
Do not stir the sauce once poured to avoid breaking the glaze layer.
Do not use boneless thighs smaller than 1.5 lbs total or they may overcook in 50 minutes.
Substitutions
Gluten-Free Swaps
General Alternatives
can omit if needed
adds 5-10 min bake time
FAQ
Can I use bone-in chicken thighs instead?
Yes. Use the same weight and increase total bake time to 60-65 minutes. Bone-in thighs are slightly chewier and release more collagen into the sauce, making it richer.
What if I don't have Chinese rice wine?
Substitute dry sherry or mirin 1:1. Skip it entirely if unavailable; the sauce will still taste good but lose slight depth. Avoid sweet cooking wine as it will oversweeten the glaze.
How long will leftovers keep and can I freeze them?
Refrigerate for up to 4 days. Freezing is not recommended as the sauce breaks down and becomes grainy upon thawing. Best eaten fresh or refrigerated within 24 hours.