- 2 tsp olive oil
- 5 boneless and skinless chicken thighs, trimmed of any fat
- 1/4 red onion, sliced
- 6 cloves of garlic, minced
- 2 tbsp of fresh ginger, peeled & minced
- 1/4 cup of soy sauce
- 1/4 cup of freshly squeezed orange juice (I used 2 oranges)
- Zest of 1 orange
- Freshly cracked pepper, to taste
Combine the chicken, onion, garlic, ginger, soy sauce, orange juice, and orange zest together in a large zip lock bag. Place in the refrigerator and marinate for 1-24 hours.
Heat a grill pan over medium-high heat with the olive oil.
Once the pan is hot, add the chicken thighs. Cook for 4-5 minutes then flip over and cook for another 3-4 minutes or until the meat is cooked through.
Set on a platter to let the meat rest for 5 minutes before serving. Enjoy.