Kieran's Fave Chicken
photo by COOKGIRl
- Ready In:
- 1hr 10mins
- 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
- Preheat oven to 400°F.
- Grease a 13x9 baking dish.
- Rinse & pat dry chicken pieces. Place chicken, skin side up, in the dish.
- Mix remaining ingredients together, pour evenly over chicken.
- Bake, uncovered, for 1 hour.
Questions & Replies
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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.
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.
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.
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