Tuesday, September 23, 2008


Here is a classic recipe, ala YennieT. I make this whenever I think in advance and know I won't have time to make dinner later on in the week.

Marinated and baked chicken
Serves: 4-6
Preparation time: 15 minutes
Cook time: 45 minutes

  • (4-6) chicken thighs, boneless and skinless. Alternatively, you can use chicken breasts, but I favor thighs (yeah, yeah, "dark meat is bad").
  • (3) cloves garlic, or more if you desire.
  • (2 tbsp) soy sauce.
  • (1 tbsp) rice vinegar or lemon juice.
  • (2 tbsp) oyster sauce
  1. Place everything into a large zip loc bag.
  2. Mix around until mixed together.
  3. Place in fridge.
  4. Can be marinated anytime from 1 hour to 2 days. The more marination, the better (I usually make it one day, bake it the next).
  5. Alternatively, you can freeze it after making sure everything is mixed together. To use, just pull out of freezer one day before you want to cook it and place in fridge for defrosting.
  1. Preheat oven to 400 degrees.
  2. Place foil onto baking pan (I use a large casserole dish). Foil helps in clean up.
  3. Arrange chicken in single layer, with some room in between.
  4. Turn occasionally until chicken is barely done.
  5. Turn on broiler in oven. Place under broiler until both sides are browned.
Some hints:
  • You can add zucchini or onions or carrots (or any hardy veggie) to the chicken while it's baking, to get your veggie quota for the day as well. (I got these wondrous specimens straight from the farm today.)
  • Use plastic bags to marinate, not bowls! That way, the marinade reaches the meat entirely (in a bowl, only the pieces at the bottom really get marinated well). Also, makes for easier clean up.
  • In place of the vinegar or lemon juice, you can use any acid. Alternatively, you can use a salad dressing with vinegar and oil in it. The acid helps the marinade reach the inside of the meat - meaning you get juicier and tastier meat!
  • Instead of baking the chicken, you can place it on the BBQ. It's a hit!
  • For the marinade, you can really use anything you'd like. Sometimes I add shallots. Sometimes I add ketchup. As long as it has the sweet (the oyster sauce), the salty (the soy sauce), and the acid (vinegar/lemon juice), you're all set.

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