Japanese Marinated Chicken

Oolala's Note:

From my saved recipe box (never made though). I want to get this on-line so I can find it when I want to make chicken! Cook time doesn't account for 4 hours marination or more.

• Total Time: 1 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 3 lbs chicken parts , on bone with skin
• pepper
• 2 tablespoons cornstarch
• ¼ cup olive oil or ¼ cup peanut oil

Marinade

• ¼ cup soy sauce
• ¼ cup sake
• 1 tablespoon brown sugar
• 1 tablespoon gingerroot , grated
• 2 shallots , finely chopped
• 4 lemon slices , coarsely chopped
• 1 garlic clove , finely chopped

Directions:

1. Sprinkle chicken generously with pepper.
2. Combine all marinade ingredients and stir to blend well.
3. Sprinkle cornstarch on a plate and toss chicken pieces to coat, shaking off any excess.
4. Transfer the coated pieces of chicken to the marinade and let marinate for at least 4 hours, turning occasionally.
5. Heat oven to 325°F.
6. Arrange chicken in a shallow baking dish and sprinkle with oil and bake uncovered, basting occasionally, for 1 1/4 hours, or until the chicken is cooked and juices run clear.

Reviews

[Charlotte J]

This was excellent!!!! I left the chicken in the marinade for 24 hours. I did not baste as it baked instead I poured the marinade over the chicken in the baking dish. The chicken came out perfectly baked, moist and full of flavor. I forgot use the cornstarch and oil and don't think you need it at all. But I may try it next time just to see if it makes any difference. Since I added the marinade to the baking dish there is no need for the oil. You really need to give this recipe a try! I served this with Recipe #89793 and Savory Microwave Rice I took pictures of the 3 together on the plate so will post later. I will be making this again!! Made for *Zaar Cookbooks Tag 2008* game