I made the mistake of buying boneless/skinless chicken thighs, so I baked the thighs at 375 for about 25 minutes instead of broiling them.
That being said, I think no matter HOW I was to cook these (broil, bake, pan fry), the result would have been the same: I inhaled this. The flavors were incredible. If you’re sensitive to ginger, I’d suggest using about half as much. I was surprised to not see cilantro or garlic for the marinade and was delightfully surprised to find out it really didn’t need either.
I rate recipes based on how quickly I send them to my mom after I make them. I sent this one to her on my way to get seconds. 5 stars from me.