Rhubarb Ginger Chicken Thighs

Elevate your weeknight dinner routine with these Rhubarb Ginger Chicken Thighs, a sweet and savory masterpiece that pairs tender, golden-crisp chicken with a tangy, aromatic sauce. Fresh rhubarb and honey balance the heat of grated ginger, while soy sauce and balsamic vinegar create a rich umami depth. Seared to perfection and oven-baked for a finish that locks in flavor, this one-skillet recipe is as convenient as it is delicious. With just 15 minutes of prep and simple ingredients, this dish brings gourmet flair to your table, perfect for serving with rice, quinoa, or roasted vegetables. Add a sprinkle of fresh parsley for a bright, herby garnish that ties it all together!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic cloves, minced
• 2 cups fresh rhubarb, diced
• 3 tablespoons honey
• 1 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and the black pepper.

Step 3

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down and sear for 5-6 minutes, or until the skin is golden and crispy. Flip the thighs and cook for an additional 2-3 minutes on the other side. Remove the chicken thighs from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant.

Step 5

Add the diced rhubarb, honey, chicken stock, soy sauce, and balsamic vinegar to the skillet. Stir everything together and bring the mixture to a simmer.

Step 6

Nestle the chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce.

Step 7

Carefully transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Step 8

Remove the skillet from the oven and let the dish rest for 5 minutes. If desired, sprinkle chopped parsley over the top for a fresh garnish.

Step 9

Serve the chicken thighs hot with the rhubarb ginger sauce spooned over the top. Great alongside rice, quinoa, or roasted vegetables.

Nutrition Facts

Serving size	1675.5 grams (1675.5g)

Amount per serving	% Daily Value*
Calories	2695

Total Fat 187.10g	240%
Saturated Fat 48.70g	244%
Polyunsaturated Fat 2.70g
Cholesterol 750mg	250%
Sodium 6180mg	269%
Total Carbohydrate 73.40g	27%
Dietary Fiber 6.10g	22%
Total Sugars 58.20g
Protein 180.10g	360%

Vitamin D 0IU	0%
Calcium 391mg	30%
Iron 12mg	67%
Potassium 2991mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 26.7%

Carbs: 10.9%