Simple Marinated Chicken Recipe

by Adrienne Matt on October 16, 2009

in Poultry,Tips & Tricks

This baked chicken recipe is quite fool-proof.
Marinate bone-on chicken in your favorite salad dressing. I prefer ginger-lime-sesame vinaigrette. Ideally, you marinate overnight, in the fridge; minimum, 2 hours.

When you’re ready to cook, set the oven to 350 degrees. Pour the contents of the baggie — chicken and marinade — into a baking dish. Cover with aluminum foil and place in the oven for 20 minutes. (Cooking time appropriate for two thigh-breast parts.)
At the 20-minute mark, open the oven and gently scoot the dish towards you. ***Move your face away from the dish.*** Very carefully, lift one of the corners of foil. Add about 1/2 cup rice vinegar, cooking sherry, cooking vermouth or white wine (depending on which one you think would taste best with the dressing you picked). Put the foil back on the dish. Gently tilt the pan, rolling the liquid around. It’s a cheater’s way of deglazing the pan without steaming your face off.
Cook for another 15-20 minutes. While the chicken is cooking, pop some rice in your rice cooker. Then shred some hearty greens, like collards, kale or chard. Place them in bubbling water and cook 5-7 minutes.
Ta-da! Full meal on the table in 40 minutes.

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