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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of my favorite and first recipes I learned from my mom. I marinate the chicken over night and back on reynolds wrap with the skin side up for 45 minutes until the skin is brown and crisp. I use the chicken renderings to season my rice and serve with a crunchy asian cucumber salad. Ingredients:
2 lbs chicken thighs, with skin on |
3 inches zested fresh ginger |
4 minced garlic cloves |
2 tablespoons sesame oil |
2 tablespoons oyster sauce |
1 tablespoon soy sauce |
1 tablespoon brown sugar |
Directions:
1. Marinate the chicken thighs in a zip lock bag overnight. When you are ready to cook, line a casserole dish with reynolds wrap and bake at 375 for 45 minutes until chicken skin is brown and crisp. Use the chicken renderings to pour over white rice and serve with crunch cucumber slaw.
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