Kosher Richmond Style Chicken

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash chicken pieces and dry well.
  • The chicken breasts and thighs should be cut in half to shorten the cooking time, leaving you with 4 pieces of breast, 4 pieces of thigh, 2 wings and 2 drums.
  • Combine all other ingredients into a bowl and whisk together well.
  • Add the chicken pieces to the marinade and toss well, ensuring all sides of the chicken are equally coated.
  • Press the chicken down firmly into the bowl and refrigerate covered for at least 1 hour.
  • Prepare BBQ or set oven to bake 400°F.
  • Remove chicken from fridge and toss the pieces, again, lightly, ensuring and even coating of the marinade.
  • If barbecuing, cook until darkly golden brown (not burnt) then remove and finish in a 350F oven.
  • If baking, place chicken pieces on a greased cookie sheet and place in 400°F oven for 45 minutes.
  • Check the thickest piece of chicken to ensure it is well done.
  • Serve hot or cold with corn on the cob or cucumber salad.
  • Cold it may be diced and served in a salad or wrap.
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