Easy Baked Ginger Chicken

I started feeling a little under the weather a few weeks ago and made this ginger chicken so I could pack in as much immune-boosting, antioxidant-rich ginger into my diet as possible.  The amount of ginger in this recipe might seem excessive (see recipe below for a tip on mincing large amounts of ginger), but the baking mellows out any bite and it all melds together nicely.  I usually use chicken thighs since they are virtually impossible to overcook, but chicken breasts would also work well if that’s your preference.  The overnight marination is essential to deepen the ginger-soy-sesame flavors, but the slight effort in early preparation pays off the next day when all you need to do is place the dish in the oven.  As the chicken bakes, a savory sauce develops and is wonderful when accompanied with a bed of brown rice or whole-grain noodles.  The ginger scallion garnish adds a nice touch at the end, but it is certainly optional and fine without.  This dish is also great leftover and can be served warmed or at room temperature.