You can't go wrong with classic Asian ingredients, like soy sauce and fresh gingerroot, for a quick and flavorful marinade and glaze in one.
cup soy sauce
teaspoons grated gingerroot or 1/2 teaspoon ginger
teaspoons grated lemon peel
to 3 1/2 lb. cut-up frying chicken (8 pieces)
In small bowl, combine all ingredients except chicken pieces; mix well. Place chicken in 13x9-inch (3-quart) glass baking dish or large resealable food storage plastic bag. Pour soy sauce mixture over chicken; turn to coat. Cover dish or seal bag. Refrigerate at least 1 hour or up to 8 hours to marinate, turning chicken several times.
Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade.
If you have sesame oil on hand, add 2 teaspoons to the marinade. This dark, fragrant oil imparts authentic Asian flavor.
While the chicken is marinating, it must be refrigerated to prevent bacterial growth. Always discard the marinade after use.
To bake chicken, place in a sprayed 15x10x1-inch baking pan. Bake at 400°F for 35 to 45 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:5 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.