Chicken Recipes: Easy Chicken Marinade, from Pinole, California
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For a Crowd?
The Ginger Chicken recipe is one of those simple recipes I've used countless times in cooking for a crowd. Using a simple chicken marinade and a few zip-lock bags to marinate the chicken in, all that's needed on party day is to cook it up in the oven. It's always tender, juicy, and succulent! Save cooking juices, boiling them down into a flavorful sauce for leftovers (if there are any).
About cooking for a crowd: Multiply this recipe to feed bunches of people; it's easy to pop in and out of the oven.Use boneless thigh meat to make it juicy and easier to eat. This easy chicken recipe is always the first thing to go when served at parties.
Ginger Chicken Recipe
The secret of a good marinade is in having a few elements present: Vinegar or lemon for tenderizing, sugar for helping the meat to brown well, soy sauce (or other salty additions) to add that savory flavor, plus whatever extra herbs and spices you might want to add. 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 leftovers for later. You can bone what's left and use that (plus the sauce from baking the chicken) in a simple stir-fry over rice--an instant quick meal later in the week. Keep in mind that if you substitute boneless chicken instead of the whole pieces, it will serve more people. We've used boneless, skinless thighs quite successfully; they aren't as dry as boneless, skinless breast meat can be. Serves 15 or so.
Ingredients:
In processor or blender, process: > 3 lg. cloves garlic > approx. 2-4" pc. fresh ginger, sliced > ��� tsp. cayenne
Add and process all ingredients: > 2/3 c. brown sugar > 1 c. soy sauce > 1 c. white vinegar
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 are a favorite)
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; store them in a ceramic bowl in the refrigerator. After the fat on top hardens, you can remove it, and have an excellent base for a great sauce later in the week, for stir-fries and the like. It will keep well, and be packed with flavor.
Make this recipe for a group, or for a family meal with leftovers for later. You can bone what's left and use that (plus the sauce from baking the chicken) in a simple stir-fry over rice--an instant quick meal later in the week. Keep in mind that if you substitute boneless chicken instead of the whole pieces, it will serve more people. We've used boneless, skinless thighs quite successfully; they aren't as dry as boneless, skinless breast meat can be. Serves 15 or so.
Ingredients:
- 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
In processor or blender, process: > 3 lg. cloves garlic > approx. 2-4" pc. fresh ginger, sliced > ��� tsp. cayenne
Add and process all ingredients: > 2/3 c. brown sugar > 1 c. soy sauce > 1 c. white vinegar
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 are a favorite)
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; store them in a ceramic bowl in the refrigerator. After the fat on top hardens, you can remove it, and have an excellent base for a great sauce later in the week, for stir-fries and the like. It will keep well, and be packed with flavor.
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