A few nights back C. made delicious chicken. Moist and marinated in ginger, sugar and (I think) a little soy sauce. Served alongside basil rice and spinach. It succeeded where my own chicken failed. It seems the secret was lightly searing the chicken in a pan before baking it. I will definitely try this at some point.
Friday, February 29, 2008
Moist Chicken
A few nights back C. made delicious chicken. Moist and marinated in ginger, sugar and (I think) a little soy sauce. Served alongside basil rice and spinach. It succeeded where my own chicken failed. It seems the secret was lightly searing the chicken in a pan before baking it. I will definitely try this at some point.
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I've had success with lemon/chili chicken. Cut the chicken in 6-8 pieces (I just use large chicken legs instead), then marinate the chicken parts/legs (with skin) for a minimum of two hours (but prefarably overnight) in a mixture of lemon juice, chopped dried chilis, pressed garlic, honey and ground pepper (the marinade should cover the chicken about half way, turn the legs over at least once). Bake with the chicken with the marinade, covered with tin foil for about 30 mins, then remove cover and bake for another 15 mins or until as deep brown as you like. I serve it with rice and a red pepper-onion side dish.
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