This chicken recipe came to me from my sister but it is a recipe by Chef Todd English. Heard of him? He was awarded the National James Beard Award as Best Rising Chef and Bon Appetit awarded him Best Chef in the Northeast. Maybe what made him even more famous is that
People magazine photographed him as one of the 50 Most Beautiful People in 2004. This is one of the chicken recipes in his latest book. Super easy and a crowd pleaser. Gluten-free too.
1 cup soy sauce (or Tamari for gluten free option)
3 tablespoons sweet rice wine
3 tablespoons brown sugar
2 tablespoons sesame oil, dark (toasted)
1 tablespoon fresh ginger, finely chopped
8 skin-on boned chicken thighs, or 4 skin-on boned chicken breasts (about 3 lbs)
3 tablespoons chopped fresh cilantro
Place the first five ingredients in a bowl and whisk to combine. Add the chicken, turning to coat. Cover and marinate for 20 minutes or up to 3 hours.
Preheat the oven to 375 degrees. Remove the chicken from the marinade and discard the marinade. Place the chicken, skin side up, in a lightly greased 13 X 9” baking dish. Bake for 30-45 minutes or until the juices run clear when pierced with a fork and the skin is golden brown and crispy. (If using chicken breasts, they may take a little longer.)
Divide chicken evenly among plates. Spoon a little of the pan juices over each piece and garnish with the cilantro. Serve immediately.
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