Recipe by Shawn C
I came across a description of a recipe calling for a marinade and using sesame seeds (aka Benne) so I came up with my own Asian type marniade. Was really great! you could leave off the sesame seeds during the baking process if desired. This would be good on the grill too I imagine. I served this with my cajun red rice- in which I threw in some fresh cilantro before serving. It made a nice pairing. TIP*** you can leave out the marinade from the pan or place it in with chicken during baking We thought the sauce generated from cooking process enhanced the chicken, but its not necessary to leave it in there.
Top Review by Katanashrp
Oh man, this was fantastic. Crispy on the outside, moist and flavorful on the inside. I didn't have sesame oil but I'm going to get some and make it again with it very soon. Thank you.
- 8 piece chicken (bone in)
- 14.79 ml garlic, minced (about 2 marble sized cloves)
- 59.14 ml onion, minced
- 1.23 ml crushed red pepper flakes
- 14.79 ml sesame oil
- 118.29 ml low sodium soy sauce
- 59.14 ml extra virgin olive oil
- 59.14 ml fresh lemon juice
- 4.92 ml ground coriander
- 4.92 ml sesame seeds (optional)
Directions See How It's Made
- place all ingredients except sesame seeds in a bag or vacuume type marinater. let marinate overnight.
- when ready to cook spray a casserole pan with nonstick spray. Oven to 400 degrees.
- lay chicken in single layer and dump marinated over chicken or leave out altogehter. sprinkle with seeds.
- bake for about 45 minutes, turn over and broil until done at lease 10 inches from the broiler, you just want to crisp it up not burn it.