Thursday, September 27, 2007

Easy asian chicken parts

This recipe is a real crowd-pleaser; and so easy it's a story unto itself. I served it last night to a bunch of hungry friends, and while I do have leftovers - it was not for want of trying to finish it all.

I usually serve this dish with a loaf of fresh multi-grain bread and a big bowl of romaine or mixed salad with a simple vinaigrette.

Admittedly, this dish tastes best if marinated overnight, but even a one-hour bath in the marinade will give the chicken the flavor it deserves. Using some of the marinade as a basting liquid will help crisp your chicken and provide additional flavor. I originally found this recipe on RecipeZaar. Posted by Kittencal, I really haven't modified it much as I've found it to be very tasty and the amount of marinade is good for a lot more than 10 drumsticks (but you'll need a really big bag or pan, and you'll want to rotate things soaking in the marinade regularly; about once every 2-3 hours). For an even darker color on the chicken skin you can use dark soy sauce; but that just adds a lot of salty flavor along with the coloration.

Leftover marinade keeps well in the fridge for about a week. If you add it to sour-cream you get a really interesting-flavored dip that tastes good with vegetables.

I've never tried baking this dish as I prefer the light charring you get when you cook chicken on the barbecue.

1/2 cupsoy sauce, light or low sodium if desired
2/3 cuplemon juice, fresh squeezed
1/2 cuphoney
1/2 cupsesame oil, light
4 tablespoonsgarlic, crushed & finely diced
42 tablespoonsginger, crushed & finely diced
4 teaspoonschili flakes, additional to taste

black pepper, to taste
4green onions, chopped
10chicken drumsticks or thighs

  1. In a bowl whisk together the first 8 ingredients.
  2. Add the green onions to the mix.
  3. Place the chicken drumsticks in a large resealable bag.
  4. Pour a little over half the marinade on top and seal bag; remove as much air as possible from the bag.
  5. Turn and shake the bag to coat the chicken evenly with marinade.
  6. Refrigerate for up to 8 hours, turning occasionally.
  7. Cover the remaining marinade and keep in the fridge.
  8. Set grill to medium heat.
  9. Remove the chicken and discard the marinade.
  10. Place the chicken on the grill (if using a barbecue) or on a baking sheet (the oven must be preheated to 375 degrees C).
  11. Grill, turning chicken until crispy and golden brown and the chicken is thoroughly cooked. (In the oven, cook for 10 minutes, then turn. Parts are done when the meat registers 160 degrees C - about 20 minutes).
  12. If grilling, baste the chicken with the remaining marinade several times during the cooking. This will make the skin more crisp and provide a lot more flavour.

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