Friday, April 30, 2010

Baked Ginger Garlic Chicken

PRINT RECIPE

Tonight is leftover night. Lindsey is having “Zuppa Toscana”, jazzed up with the creamed spinach leftover from the “Prime Rib” dinner.
But, Kono needed something with rice & vegetables.
I had a couple of chicken thighs leftover from when I made the “Chicken Chow Mein” and decided to do a fridge search. I found the ginger garlic sauce from the “Chinese Steamed Chicken” that I made last month. The color wasn’t as vibrant as it was on day one. But, it was preserved well in the oil. I thought, it would quickly flavor the chicken and it did. If you weren’t cooking along with me and don’t have leftover ginger sauce. The recipe is at the bottom of this post.

I quickly blanched some broccoli in salted water for 3 minutes to go with the chicken.
BAKED GINGER GARLIC CHICKEN
Chicken thighs or breast
1 Tbsp. ginger sauce, for each piece of chicken
to taste kosher salt
Use one Tbsp. of ginger sauce for each piece of chicken that you are cooking. Marinate chicken for at least 30 minutes and up to overnight.
Place marinated chicken on a foil lined sheet pan and bake in a 375 degree oven for 20 minutes (see my chicken cooking guide below). Sprinkle with kosher salt after baking. If you choose to use skin on chicken, place under the broiler for a minute or two to crisp up the skin.
FROM MY SIMPLE ROAST CHICKEN POST
Cooking times vary with ovens and size.
This is my general rule for oven roasting chicken breast;
Large, boneless & skinless 20 min.
Med, bonesless & skinless 15 min.
Small, boneless & skinless 10 min.
Large, bone in with skin 35 min.
Med, bone in with skin 25 min.
Small, bone in with skin 20 min.
GINGER SAUCE
2 inch fresh ginger, minced fine
2 large cloves of garlic, minced fine
5 sprigs green onion, minced fine
oil to cover ingredients (about ¼ cup)
½ tsp. Kosher salt

Place about 2 Tblsp. oil in a small pan. Add the ginger and garlic and heat on med until it starts to get fragrant (do not brown). Add more oil so mixture is covered. Then toss in the green onions and transfer to a bowl and stir in the salt. This can be made ahead of time and kept in the refrigerator.

MORE CHICKEN RECIPES

CHICKEN CACCIATORE

WHOLE BUTTERFLIED ROASTED CHICKEN

BARBECUE CHICKEN IN THE OVEN

BAKED GINGER GARLIC CHICKEN

SIMPLE ROAST CHICKEN BREAST

CHICKEN PAD THAI

DIJON CHICKEN SATAY WITH PEANUT SAUCE

LEMONGRASS CHICKEN SATAY

CHICKEN CHOW MEIN

CHICKEN SALAD

CURRIED CHICKEN SALAD ON TOAST

CHINESE MUSHROOM CHICKEN

CHINESE GINGER CHICKEN

CHICKEN KING THING

CHICKEN CORN SOUP

No comments:

Post a Comment