Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

I cut this out of the New Orleans TIMES PICAYUNE. Note that the chicken needs to marinate for 4 hours.

Ingredients Nutrition

Directions

  1. Rinse chicken and pat dry.
  2. Season with salt and pepper.
  3. Place in single layer in shallow 9-by-13-inch glass baking dish.
  4. Combine juice, sherry, mustard, soy sauce, ginger and garlic in a medium bowl and whisk together with a fork.
  5. Pour all but 1/2 cup of the marinade over the chicken.
  6. Cover with plastic wrap and refrigerate at least 4 hours.
  7. Refrigerate reserved marinade.
  8. Preheat oven to 375 degrees.
  9. Take chicken out of marinade, shaking off excess and lightly patting with a paper towel.
  10. Line a rimmed baking sheet with foil and then grease.
  11. Place chicken in a single layer on the sheet.
  12. Bake 1 hour, basting occasionally with reserved marinade.
  13. Remove from oven and place cooked chicken on a platter.
  14. Cool slightly, then cover with foil and refrigerate.
  15. Serve cold, garnished with scallions and orange slices.

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