Wednesday, April 15, 2009

Oriental Baked Chicken

This recipe is a twist on one for Asian chicken wings that I got from a relative a while back. When I was planning my dinners for this week, the split chicken breasts at the store called out to me, but I didn't have any inspiration for what to do with them. SO, this is what I did!

Oriental Baked Chicken
4-6 split chicken breasts (I took the extra step and cut the bone off, leaving the skin intact)
1 teaspoon onion salt
2 teaspoons minced garlic
1 teaspoon (or more, to taste) red pepper flake
1/2 teaspoon ginger
drizzle of sesame oil
3/4 cup brown sugar
1 can Coke

Mix together all ingredients except for the chicken in a saucepan and simmer for about an hour.

Meanwhile, line a baking sheet with foil and bake the chicken breasts at 350 for about 45 minutes, or until just cooked through.

Toss the chicken in a bowl with the sauce and let sit for 15 minutes, then put the chicken back on the sheet and return to the oven for another 10 minutes.

**as an alternative, put the "marinated" chicken on the grill and baste with leftover sauce to caramelize. I would rather have done this, but our grill is shot and we haven't bought a new one yet this season. The chicken does not caramelize in the oven like it would on the grill.

I just served this with some cheesy hash browns for the hubs last night.

1 comment:

NV said...

Looks and sounds delicious. May try this but with chicken tenderloins!