Ginger and Garlic Marinated Chicken

By Coppermouse

An overnight marinade of fresh ginger and garlic infuse this fresh Asian-inspired chicken dish with loads of flavor. Pair it with steamed vegetables and white or brown rice for a complete meal.

Ingredients

• 3 pound whole chicken, cut into 8 pieces
• 1/4 cup soy sauce
• 1/4 cup chicken broth
• 1/4 cup orange marmalade
• 2 tablespoons finely chopped ginger (from about a 2-inch knob)
• 2 tablespoons finely chopped garlic (from about 6 cloves)

Preparation

Step 1

Place the chicken pieces in a resealable bag.

In a small bowl, whisk the remaining ingredients together. Pour into the bag, then press out all of the air and seal. Rub the marinade all over the chicken. Place the bag on a plate and refrigerate overnight.

Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.

Preheat the oven to 450 degrees F.

Place the chicken pieces skin-side up in a 9 x 13-inch dish and pour the marinade over the chicken. Bake in the oven uncovered for 20 minutes. Baste with the juices, then turn the heat down to 375 degrees F and continue baking until an instant-read thermometer registers 165 degrees F in the thickest part of the breast, 20 to 25 minutes. If the skin starts overbrowning, cover with a piece of foil.

Transfer the chicken to a serving dish and tent with foil. Strain the cooking liquid and skim most of the fat off the top. In a small saucepan over medium heat, reduce the juices until slightly thickened. Serve with the chicken.

Tip: A spoon can help get around the nubs on fresh ginger when peeling. Holding the bowl of a spoon, scrape away the tan outer layer with moderate pressure. It might seem a bit unnatural, but once you get the hang of it, it goes pretty quickly.