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Baked Chicken Thighs-with Ginger Green Sauce| brightrootskitchen.com

Baked Chicken Thighs with Ginger Scallion Sauce

These Baked Chicken Thighs with Ginger Scallion Green Sauce are a simple dinner, baked on a sheet pan, that's perfect for weekly meal prep/batch cooking. The chicken has sweet notes from cinnamon and nutmeg and a peppery tang from the ginger scallion sauce.
Course Main Course
Keyword baked chicken, baked chicken thighs, broiled chicken, chicken dinner, chicken recipe, ginger scallion sauce, green sauce, healthy chicken recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


Baked Chicken

  • 5 boneless, skinless chicken thighs
  • 1 cup almond milk
  • 1 lemon, juice only
  • 1/4 tsp nutmeg ideally freshly grated
  • 1 1/4 tsp cinnamon
  • 1 lime, zest only
  • 3 garlic cloves, finely chopped or grated
  • pinch of cayenne
  • salt and pepper to taste

Ginger Scallion Sauce

  • 1 tbsp fresh ginger, finely chopped or grated
  • 2 scallions cut in chunks
  • 1 cup coconut flakes, unsweetened
  • 2 tbsp olive oil
  • 2 tbspq water
  • salt and pepper to taste


  • In a glass bowl add chicken thighs, almond milk (or your preferred milk) and lemon juice and stir. Add in nutmeg, cinnamon, lime zest, garlic, cayenne, salt and pepper. Stir again.
  • Let the chicken marinate 2 hours to overnight.
  • Preheat oven to 375 degrees. Place marinated chicken thighs on a lined baking sheet (try to let any excess liquid drip of before placing on the baking sheet). Bake for 15 minutes and remove from the oven. Heat the oven to broil (high) and put the chicken in the broiler 3-5 minutes until slightly charred.
  • Ginger Scallion Sauce: Add ginger, scallions, coconut flakes, olive oil, water, salt and pepper to a blender or food processor. Puree until ingredients are combined and a thick sauce is formed, about 30 seconds - 1 minute, depending on the strength of your blender/food processor.