Sweet Garlic Ginger Chicken

I came up with this recipe a couple of weeks ago. Lauren and I try to make something different on Fridays but this particular Friday Lauren got called in to work to cover someone’s shift. Therefore, the onus fell onto me to try to create something new. We has some bone in chicken thighs in the fridge that needed to be used and I decided I would try to work with more traditional oriental flavours. I threw together a couple ingredients in order to make the marinade/sauce and wow were we ever pleasantly surprised with how it turned out. I’ve never seen Lauren eat more then 1 thigh in a sitting and that night she had 2! We couldn’t stop till it was all gone, so beware of how much you make!

In this recipe we use Tamari, which is similar to soy sauce but is made without wheat making it gluten free. It also has a much richer and less salty flavour making it more preferable to soy sauce. I find the saltiness of soy sauce can be very overpowering at time and for this recipe we want the flavours of the sweetness, ginger and garlic to stand out more.

If you do not have a cast iron skillet you can use a glass or ceramic dish. However, try to make sure there isn’t too much excess room as you want them to cook in the sauce plus you won’t want the sauce to dry up as I highly recommend making gravy with it and the drippings after. Recipe for the gravy is at the bottom.

This recipe is gluten free!


4 Organic Chicken Thighs (Bone in)
1 tbsp sesame seeds
2 tbsp Maple syrup
2 tbsp Tamari
1 tsp Ginger (powdered)
1 Garlic clove
1/4 cup Avocado oil


1. Chop or crush your garlic so it is fine. Then measure, mix and whisk the marinade together, it should thicken a bit
2. Put your chicken thighs in a bowl or small dish and pour the marinade over. Mix it so they are fully covered, ideally you want them to be fully submerged. Marinade for 1 hour – 24 hours.
3. Heat your oven to 375F Bake
4. Place your Chicken thighs skin up in your cast iron skillet and pour excess marinade over top
5. Take the sesame seeds and pour over each of the chicken thighs
6. Bake for 40 minutes until cooked, serve and enjoy. You want an internal temp of at least 165F
7. Optional (but recommended) – Make the gravy recipe below!

Bonus Recipe! РTapioca Sweet Garlic Ginger Gravy!


1. Take the chicken out of your cast iron skillet and put it onto your stove. If you used a different baking dish, take the chicken out and pour the drippings and remaining sauce into a sauce pan on your stove top
2. Turn the pan onto low
3. Add 1 tbsp of Tapioca flour (it is gluten free) to the skillet/pan
4. Stir until it thickens
5. Turn off the heat and enjoy with your Chicken!