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Chicken thighs pick up big color and flavor with this quick marinade, which features lots of bright ginger and a touch of golden turmeric. It’s weeknight easy in the oven, or great on the grill.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
Apple cider vinegar
Chicken thighs (see note below)
What You'll Need
Fish sauce or soy sauce
Salt and freshly ground pepper
To make the marinade, grate or chop ½ cup of fresh ginger. Chop 1 tablespoon garlic. In a large bowl, whisk together ¾ cup apple cider vinegar, ½ cup sugar, 1 tablespoon fish sauce, and 1 tablespoon salt until completely dissolved. Whisk in 1 tablespoon turmeric and 1 teaspoon black pepper. Stir in the ginger and garlic.
Remove the chicken from the packaging and cut slits in the skin. Add the chicken to the marinade, turn to coat, and let rest for 30 minutes.
Preheat the oven to 425°F. Transfer the chicken to a baking dish and pour the marinade over. Roast at 425°F to help start to get the skin golden, 10 minutes. Then turn down the oven to 375°F and continue to cook until no longer pink at the center, 20 minutes longer.
Meanwhile, transfer the cabbage slaw to a bowl, drizzle with the juice of ½ lime and 2 tablespoons olive oil, season with salt, and toss to coat.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Slice the green parts of the green onions, reserving the rest for another use.
Transfer the chicken to plates and pile the rice and cabbage slaw on the side. Sprinkle with green onions and serve warm.