Tuesday, November 8, 2011

Make This!!

Bug Juice Chicken!

A little sweet, a little salty, a lotta good!! I found this recipe in The Seattle Times last week. It sounded so good & received so many rave reviews that I decided to make it this week. I am so glad I did. It's such an easy & tasty dish.
Mix garlic powder, ground ginger, onion powder, poultry seasoning, soy sauce & lemon juice in a small bowl.
This is the poultry seasoning I used: McCormick's Montreal Chicken Seasoning.
 I found it at Costco over the summer.

Pour the marinade over 6-8 bone in chicken thighs.
Let the chicken marinate in the sauce for a minimum of 5 minutes.

I let my chicken marinate for a little over two hours (and I flipped the chicken occasionally).
I have to add: Omid came into the kitchen at one point & looked skeptically at the chicken. He didn't seem so sure of what we were having for dinner. When it was finished & he had taken his first bite, he pronounced the chicken "delicious!"

Voila! Crispy crust on the outside, tender & juicy on the inside.

Bug Juice Chicken from The Seattle Times
[serves four, easily doubled for a crowd]

1 cut-up fryer chicken or 6 to 8 thighs (I used bone-in skin-on thighs)
1/3-cup soy sauce
2 tablespoons fresh lemon juice
1/4 teaspoon each: onion powder, garlic powder, ground ginger, poultry seasoning
Pre-heat oven to 375 degrees
1) Whisk soy sauce, lemon juice and spices together in a measuring cup or small bowl.
2) Rinse and pat dry chicken parts, then arrange in a baking pan.
3) Pour soy sauce mixture over the chicken and flip the parts twice.
4) Bake skin side up for approximately 45 minutes (or until internal temperature reaches 165-degrees), basting twice.

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