Gingery Salsa Chicken

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Gingery Salsa Chicken

Prep Time5 mins
Cook Time45 mins
Course: Main Course
Diet: Gluten Free, Dairy Free
Keyword: chicken dump
Main Protein: Chicken
Cooking Method: Oven
Servings: 6
Calories: 520kcal


  • 10-12 chicken thighs boneless and skinless
  • 3/4 cup salsa
  • 1/3 cup liquid honey
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 Tbsp. Dijon mustard
  • 1 1/2 Tbsp. fresh ginger grated
  • 2 tsp. olive oil
  • 1 large (gallon) freezer bag or reusable silicone bag

For the day of cooking:

  • 1 Tbsp. cornstarch
  • 2 Tbsp. water


Assembly instructions:

  • Place chicken thighs in a large resealable freezer bag.
  • Pour in the salsa, honey, orange juice, soy sauce, Dijon mustard, ginger, and olive oil.
  • Squish together to combine.
  • Remove excess air from the bag and seal. Freeze.

Cooking instructions:

  • Thaw.
  • Bake chicken at 400° for 40-50 minutes.
  • Pour the sauce into a stovetop pot. Mix together the cornstarch and water in a small bowl and add the cornstarch slurry to the sauce.
  • Heat to boiling. Stir for a few minutes while the sauce thickens.
  • Serve the sauce over the chicken.


To make this gluten free, ensure that the soy sauce is gluten free.


Calories: 520kcal | Carbohydrates: 23g | Protein: 33g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 972mg | Potassium: 552mg | Fiber: 1g | Sugar: 18g | Vitamin A: 327IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg