Asian Inspired Marinated Chicken Thighs

July 19, 2012 | No Comments

Asian Inspired Marinated Chicken

My wonderful Mother In Law gave me a book a few years ago called The Flavor Bible. I use it all the time, trying to figure out flavors that compliment each other, to make a dish delicious. I have never made a marinade on my own, up until today, that is. Earlier, I picked up some organic, no hormone added, free range, vegetarian diet, chicken thighs at the store, for the occasion.

Asian Inspired Marinated Chicken Uncooked

I pretty much stalled all morning long, in the form of volunteering at Scotty’s Playhouse. At 1:30pm I finally opted to stop being a chicken(pun intended),  and just go for it. I mean, what was the worst thing that would or could happen. The chicken would be barely edible, or inedible, and we would have eggs and tortillas with avocado for dinner. I would just get back on the “horse” again tomorrow, like I have done so many tomorrows before. That isn’t so bad, is it? I promptly got out The flavor Bible and began the marinade.

Seasoned Vegetables

I have used gallon and 2 gallon sized re-sealable bag for brines I made in the past. I figured that would be an easy, no mess way to go, so I got out a gallon size re-sealable bag.  I looked at the ingredients in my kitchen. Garlic on the counter, Bragg Liquid Aminos in the pantry, pepper in grinder, ginger in the freezer.

Squash and Zucchini From Our Garden

Ginger keeps beautifully in the freezer. We  just take out a nob when we need it. You can peel the skin off easily with a back of a paring knife or spoon, then shave thin slices off easily with a knife, and finely chop the shavings, for minced ginger. Frozen ginger also grates well on a box grater.

Asian Inspired Marinated Chicken

Chinese five spice, cinnamon, and sesame oil popped out of The Flavor Bible at me, so I included a little of each. I thought I needed something sweet, and found brown sugar and blackstrap molasses, and added some of each.

Basically it was like when you were little and you were in the kitchen up on a stool pouring things into a glass or a bowl and making concoctions. I felt like if it turned out, it would be a miracle. However, my confidence boosted, when the most wonderful complex smells filled the house, while the chicken was baking.

Asian Inspired Marinated Chicken Plate

I am over the moon happy, and proud to say that my family, unanimously agreed that the chicken was tender, juicy, and amazingly, uniquely, flavorful. I served the chicken with some simple  roasted  squash and zucchini  from our garden, and some roasted honey glazed carrots. I am pleased to report, there were clean plates all around.

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Asian Inspired Marinated Chicken Thighs
Print
Recipe type: Main Course
Author: Jillian
Serves: 6
Ingredients
  • 1 pound, or 6 chicken thighs, skin on, bone in
  • 1/4 cup Bragg Liquid Aminos
  • 4 cloves garlic, peeled and minced(I use my garlic press)
  • 2 Tbsp brown sugar
  • 1 tsp molasses
  • 1 tsp toasted sesame oil
  • 1 heaping Tbsp minced or grated ginger
  • 1 tsp Chinese Five Spice
  • 1/4 tsp cinnamon
  • 3 grinds fresh black pepper
Instructions
  1. Place Bragg Liquid Aminos, garlic, brown sugar, molasses, toasted sesame oil, ginger, Chinese five spice, cinnamon, and fresh black pepper, into gallon size resealable bag
  2. Seal bag and mush, and massage with hands until ingredients are mixed
  3. Wash and dry chicken, and place in bag
  4. Seal bag
  5. Massage and mush chicken thighs for about 5 minutes or until sufficiently coated
  6. Place on plate in refrigerator, and let sit for 3-6 hours( I let it sit for 4 hours.
  7. Preheat oven to 475 degrees F.
  8. Take chicken out of refrigerator
  9. Place chicken in baking dish with marinade, and let sit for 20 minutes
  10. Bake for 30-40 minutes uncovered
  11. You will know when the chicken is done when the skin is crackling, and caramel colored, and the juices run clear.
  12. Let chicken rest for 10 minutes, for juicier, more flavorful results.

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