Thursday, January 17, 2013

Asian Marinated Chicken

1/2 cup soy sauce
1/4 cup dark brown sugar
3 Tbs peeled and finely chopped fresh ginger, from 1 ( 3 - 4 ") piece
4 garlic cloves, finely chopped
2 tsp toasted sesame oil
1 tsp freshly ground black pepper
2 tsp garlic chili sauce *optional
3 Lbs bone-in, skin-on,chicken thighs, drumsticks, and breasts, combination of all three

Whisk all of the marinade ingredients together and pour into a 9X13 broiler proof baking dish. Lay chicken pieces in a single layer on top of marinade and turn to coat. Cover and refrigerate for 24 hours, turning chicken at least once during that time. Remove chicken from refrigerator and let sit at room temperature for about 30 minutes. Place oven rack in the middle and heat oven to 475 degrees. Turn all chicken pieces skin side up in the dish. Bake for 40 minutes or until chicken is starting to turn dark brown in color. Set the oven to broil and roast until the skin is nice and crisped, about 3 minutes. Serve with sauce on the side.

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