:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/NOKmtZXDbfNQzQ6CmaFu/df9b07f395d445f51950f2bd88291c.jpg "Asian-Marinated Baked Chicken")
Asian-Marinated Baked Chicken
Spending a few minutes preparing a handful of ingredients for a marinade gives this dish tons of flavor, plus the bonus of a built-in sauce after the chicken is cooked. Just combine soy sauce, ginger, garlic, and a little brown sugar in a baking dish, add the chicken, and let it marinate in the fridge overnight. When you’re ready to cook it, put the whole dish in the oven, and in 40 minutes you’ll have crispy, saucy, flavorful chicken.
Ingredients
- 1⁄2 Cup soy sauce
- 1⁄4 Cup packed dark brown sugar
- 3 tablespoon peeled and finely chopped fresh ginger
- 1 tablespoon finely chopped garlic
- 2 teaspoon toasted sesame oil
- 1 teaspoon freshly ground black pepper
- 3 lb bone in skin on chicken thighs drumsticks or breasts or a combination of all three
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Directions
Place everything except the chicken in a 3-by-9-inch broiler-proof baking dish and whisk to combine.
Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 1 hours and up to 4 hours, turning the chicken at least once during the marinating time.
Remove the chicken from the refrigerator and let it sit at room temperature for about 0 minutes. Meanwhile, heat the oven to 475°F and arrange a rack in the middle.
Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 0 minutes.
Set the oven to broil and broil until the chicken skin is crisped, about 3 to minutes more. Serve with the sauce on the side.
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