A good marinade has a few simple elements: Vinegar or lemon for tenderizing, sugar to help the meat to brown well, soy sauce (or other salty additions) to add savory flavor, plus favorite herbs and spices. This recipe uses fresh ginger and garlic, mixed in with a basic soy sauce/vinegar/brown sugar mix. It’s a quick and easy recipe that tastes great!
Make this recipe for a group, or for a family meal, with extra for future meals. Bone what’s left and use it with the sauce from baking the chicken, in a simple stir-fry over rice. A quick meal at a later date!
Boneless chicken can be substituted; it doesn’t have as much flavor, but it will serve more people. Boneless, skinless thighs are a good choice, as breast meat can be a bit dry. Serves 15 or so.
- 3 lg. cloves garlic
- 2-4″ pc. fresh ginger
- 1/8 tsp. cayenne
- 2/3 c. brown sugar
- 1 c. soy sauce
- 1 c. white vinegar
- 9 lb. chicken pieces, with skin and bone in
1. In processor or blender, process: > 3 lg. cloves garlic > approx. 2-4″ pc. fresh ginger, sliced > 1/8 tsp. cayenne
2. Add and process all ingredients: > 2/3 c. brown sugar > 1 c. soy sauce > 1 c. white vinegar
3. Marinate chicken in the above mix for 1-4 days in a sturdy zip-lock plastic bag. Use: > 9 lb. fresh or frozen chicken pieces, w/ skin and bone in (thighs or other favorites)
4. Bake at 325 degrees for 1 hour, or barbecue on the grill. Serve right from oven, or at room-temperature, or chill to serve cold. Save the juices from baking the chicken in a bowl in the refrigerator. After chilling, remove the fat that hardens on top; this makes an excellent base for a great sauce later in the week.