Kieran's Fave Chicken

Submitted by Just_Ducky!!

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 6
• Yields: 8 Pieces
• Serves: 8

ingredients

• 2 lbs chicken thighs, skin on
• 1⁄2 cup low sodium soy sauce
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon Worcestershire sauce
• fresh ground pepper, to taste

directions

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.

Reviews

[Susie D]

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.

 

[GibbyLou]

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.

 

[Lucky in Bayview]

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.

 

[alligirl]

Tasty, easy and definitely an "I KNOW I'll make this again!" recipe... Even DS enjoyed his chicken and he's sooo picky! I did use breasts, as they were on hand. Thanks for sharing, Just_Ducky!!

 

[COOKGIRl]

I cut up the chicken into 3" chunks and marinated the chicken pieces for about 8 hours. Fresh ginger and fresh garlic replaced powdered versions, too. Then a wok was heated up and cooked the chicken quickly for about 3-4 minutes in rice bran oil. Served over this: Recipe #460747 accompanied by a colorful selection of fresh cilantro, cucumbers, red bell pepper strips, etc. Great combo! Made for ZWT 9.