Easy Soy Ginger Chicken

21 Dec

One of my favourite summertime foods is chicken drumsticks that my dad would grill outside on the barbecue.  Now that it’s winter and cold outside, I decided to bake my chicken drumsticks indoors… and they came out great! The key is to marinate the chicken for 12-48 hours, turning once. This easy soy-ginger marinade makes for a yummy Asian-inspired meal.

DSC01125Ingredients

  • 3 lbs chicken drumsticks
  • ½ cup soy sauce, low-sodium
  • ¼ cup packed brown sugar
  • ¼ + ⅛ tsp ginger  (or 3 Tbsp fresh ginger)
  • 5 cloves garlic, minced
  • 2 tsp sesame oil
  • 1 tsp black pepper

Directions

  1. Make the marinade by combining all ingredients except chicken.
  2. Place the drumsticks in a large Ziploc bag, a glass bowl, or baking dish. Cover with the marinade.
  3. Refrigerate for 12-48 hours. Turn the drumsticks at least once during the marinating time, to ensure they are all coated evenly.
  4. When you’re reading to cook: Bring the chicken to room temperature (let it sit out on the counter for 30 minutes before baking). Meanwhile, preheat the oven to 475F with rack in the middle.
  5. Arrange the drumsticks in a single layer in a broiler-proof baking dish or a pan.DSC01116
  6. Bake until the chicken turns a dark brown colour, about 40 minutes.
  7. Set the oven to broil. Broil until the chicken skin is crisp, about 3-5 minutes.DSC01118
  8. Serve with Chinese vegetables like bok choy and enjoy!

 

 

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3 Responses to “Easy Soy Ginger Chicken”

  1. theappreciationfactor December 22, 2014 at 11:11 am #

    Would you recommend using Fresh ginger over ground ginger or BOTH are good? Additionally how critical is the garlic? Can you leave it out?

    • BusyFoodie December 22, 2014 at 1:48 pm #

      Fresh is always tastier, but many people (myself included) often don’t have fresh ginger on hand. So ground ginger can be a suitable substitute. Garlic is an important ingredient in Chinese cooking, so I wouldn’t skip this ingredient if possible!

      • theappreciationfactor December 22, 2014 at 1:53 pm #

        Thanks so much for getting back to me and for the input.

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