Kinda Oriental Chicken

Having experienced the piss-poor driving habits of the Bubbastan-area natives after last week’s tiny snowfall, I opted to stay home after getting off of work at 6:00 am.  The only pizza delivery place in town is both overpriced and unparalleled in it’s its general suckitude and nastiness of taste so I foraged around the kitchen.  This is what I came up with.  I’ll be the first to admit that I’m not a fan of citrus unless it’s with seafood, but this turned out pretty okay. The soy and ginger gives it a bit of an oriental flavor that you can emphasize further if you want, and you could use grapefruit juice if you prefer a sauce that is a bit less sweet.

Kinda Oriental Chicken

Ingredients
4-5 skinless chicken thighs*
1 1/2 cups orange juice
4 Tbs soy sauce
2 clove minced garlic
2 tsp grated ginger
4-5 Tbs soy sauce

Directions

Score the chicken pieces with a knife and place in a gallon-sized zip-top storage or freezer bag.

Add remaining ingredients to a medium sized bowl and whisk to combine. Add to the chicken in the bag and squeeze to remove all possible air before sealing. Throw the bag-o-bird parts into the fridge and allow to soak for 30-40 minutes up to all day, turning and squishing occasionally to make sure the liquid has circulated.

About 2 hours before you want to eat, pull out the chicken and allow to come to room temperature.DSCF2568

Preheat the oven to 350.  place the chicken parts in a rectangular baking dish and pour the marinade over them.  Bake for 35-40 minutes, or until done (bone-in pieces will cook a bit faster than boneless).

Place the chicken on a warmed plate and cover to keep warm.  Transfer the liquid in the baking dish to a saucepan.  Simmer over medium heat until reduced to the consistency you like and spoon the sauce over the chicken.  Serve with steamed or sauteed veggies. Noodles with butter and a bit of cheese would work too

* I prefer dark meat.  It’s got a lot more flavor and is boatloads more forgiving of overcooking as opposed to chicken breasts, which turn into chicken jerky if you don’t get ‘em out of the oven or frying pan exactly on time.

Posted by Mike on Sunday, December 20, 2009 at 02:06 PM
Filed in: Entrees • Poultry • ◊ Permalink
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