Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I don't really recall how I came up with this recipe but it's name comes from my step-son's regular request for, "that yummy chicken you make, Nan". So when I finally wrote it down, I named it for him. This is a very simple, savoury chicken, I have yet to have a kid (big or small) not like it, and I've fed a lot of kids over the years :). It's also pretty forgiving, if you don't have an ingredient, improvise, I'm sure that's how I came up with it to begin with. I've started using Bragg's Liquid Soy Seasoning in place of soy sauce.


  1. Preheat oven to 400°F.
  2. Grease a 13x9 baking dish.
  3. Rinse & pat dry chicken pieces. Place chicken, skin side up, in the dish.
  4. Mix remaining ingredients together, pour evenly over chicken.
  5. Bake, uncovered, for 1 hour.
Most Helpful

Excellent & couldn't be any easier! The chicken is full of bold flavors and as mentioned by another reviewer smells wonderful baking. I used skinless chicken breast as it was what I had on hand last night. I also flipped the chicken after 30 minutes so both sides had a chance to absorb that yummy sauce. The sauce is bold in flavor and delicious. Don't be afraid to use the full amounts of spices. Before serving I spooned the reduced sauce on the chicken and sprinkled with green onions and sesame seeds. Served with veggie fried rice. Thank you for sharing this keeper of a recipe! Discovered during Pick A Chef Spring 2011.

Susie D March 02, 2011

I made as directed and flipped the chicken thighs over half way through the cooking. The chicken was wonderfully moist. I removed the skin on my piece before eating and remarked that I was surprised it didn't have more flavor. DH and DS both said it had plenty of flavor with the skin. So I I cut up a bit of the skin and ate with my chicken and I found the flavor! Next time I think I would serve the remaining marinade and drizzle some on my chicken. Thanks for sharing. Made for Best of 2013 tag.

GibbyLou February 22, 2014

Great flavor and the chicken turned out tender and juicy. I did take the skin off, just the way I prefer it. I thought it was a little salty even though I used low sodium soy sauce. Not the recipes fault. I'm looking forward to make this recipe again. Thanks for posting.

Lucky in Bayview August 26, 2013