This dish is extremely delicious. It’s quick an easy to make as well.
If you prepare the marinade and marinate the chicken overnight, the next day – this dish could be turned into an amazing quick dinner, with minimal prep in just about half an hour!
Hope you guys make it and enjoy!
Combine all the marinade ingredients together in a large container or a Ziplock bag. Add chicken pieces and toss to ensure they are well coated. Marinate for at least 4 hours or overnight. This is perfect to make the night ahead and quickly turn into a flavourful quick weeknight dinner the next day.
When ready to cook, preheat the oven to 400. Place chicken pieces on a rimmed baking sheet and bake in the preheated oven for about 20-30 minutes. The internal temperature should reach 170-175 (although it's safe to eat at 165, the abundant connective tissue in the dark meat will remain tough until at least 170 internal temperature is reached.)
While the chicken is baking, strain the marinade into a small pot, throw out the solids. Bring to boil, reduce to simmer and cook on medium low to thicken the sauce, so that this sauce could be served along the chicken. Just a reminder, raw chicken was marinating in this sauce, so it's important to ensure it's fully cooked.
Serve the chicken with the thickened sauce. You can even brush your chicken with your now cooked sauce. Enjoy.
Ingredients
Directions
Combine all the marinade ingredients together in a large container or a Ziplock bag. Add chicken pieces and toss to ensure they are well coated. Marinate for at least 4 hours or overnight. This is perfect to make the night ahead and quickly turn into a flavourful quick weeknight dinner the next day.
When ready to cook, preheat the oven to 400. Place chicken pieces on a rimmed baking sheet and bake in the preheated oven for about 20-30 minutes. The internal temperature should reach 170-175 (although it's safe to eat at 165, the abundant connective tissue in the dark meat will remain tough until at least 170 internal temperature is reached.)
While the chicken is baking, strain the marinade into a small pot, throw out the solids. Bring to boil, reduce to simmer and cook on medium low to thicken the sauce, so that this sauce could be served along the chicken. Just a reminder, raw chicken was marinating in this sauce, so it's important to ensure it's fully cooked.
Serve the chicken with the thickened sauce. You can even brush your chicken with your now cooked sauce. Enjoy.
Make it Gluten-Free: Replace soy sauce with Gluten-free soy sauce. As with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.
