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.
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| Mix garlic powder, ground ginger, onion powder, poultry seasoning, soy sauce & lemon juice in a small bowl. |
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| This is the poultry seasoning I used: McCormick's Montreal Chicken Seasoning. I found it at Costco over the summer. |
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| Pour the marinade over 6-8 bone in chicken thighs. Let the chicken marinate in the sauce for a minimum of 5 minutes. |
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| 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!" |
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| 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] Ingredients 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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