Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Like mike said.
On chicken parts I find 12 hours is plenty unless you have a subtle or mild kind of marinade. What you have should be good for the recommended 6-12 hours since ginger can overtake the dish.
For whole birds or turkey breast I like to do a minimum of 12 hours and 24 hour max while brining.
As mike mentioned you are marinating or maybe even some might say brining (though I don't see salt being a main portion of the mixture). Curing would mean you are adding cure #1 curing salt to the solution (or maybe even cure #2).
If using cure #1 I find overnight to be fine, it is what I do to make my cured smoked turkey legs and thighs. I would imagine that works well for chicken drums too :)