1 1/2 lbs boneless, skinless chicken thighs
1/3 cup Madhava Organic Cassava
3 Tbsp gluten-free tamari sauce
1 Tbsp freshly grated ginger root
1 Tbsp garlic-infused oil
1/4 tsp ground black pepper
Hot steamed rice
Your chicken is about to get a juicy, gingery makeover. This exceptionally flavorful marinade steeped with spicy ginger and tamari is just the right amount of sweet—thanks to our Organic Cassava—and will make boring, bland chicken a taste of the past.
Switch up the subtly sweet flavor with Madhava Natural Sweeteners Organic Amber Raw Agave, or our delicious Organic Pure & Raw Honey!
In a medium bowl, whisk together cassava, tamari sauce, ginger, oil and pepper. Place chicken thighs in an airtight container and pour marinade over chicken. Cover the container and place in refrigerator to marinate at least 30 minutes, or up to overnight.
Heat oven to 425 degrees F. Line an 8” x 11.5” (2 qt.) baking pan with aluminum foil. Spray lightly with olive oil cooking spray. Place chicken in pan and pour marinade over top. Bake chicken 30 to 40 minutes, basting occasionally, or until golden brown and cooked through. Serve chicken atop a bed of steamed rice. For even more delicious flavor and juiciness, ladle leftover marinade over top.
Preheat grill to medium-high and oil the grate. Place chicken thighs on grate and grill for 5-6 minutes, flip and continue to grill until cooked through, about 5 minutes more. Remove to a plate and allow to cool 5 minutes before serving.