Oriental Chicken is a great change of pace for your poultry. If you enjoy Chinese food, more than likely you will love this! The marinade coats the chicken with a tangy-sweet glaze. The marinated meat holds so much moist flavor to make every bite delicious. Each time I have this it reminds me of General Chicken, or even Sesame Chicken I usually order when getting take-out.. The big difference is whole pieces of chicken are used, not small chunks. Serve it with your favorite rice and a green vegetable and you have a delicious meal. You can use whatever cut of chicken you like best. For this recipe I like bone-in, skin-on thighs. The recipe makes 6 – 8 pieces. I always make 8 thighs and freeze half for a quick meal in a pinch!
1/2 cup low-sodium soy sauce
1/4 cup brown sugar, packed
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon ground ginger or 1 tablespoon minced, candied-ginger
1 teaspoon onion powder
2 teaspoons sesame seeds (optional)
In a large, plastic, zipper bag place all the ingredients for the marinade and shake to blend. Wash and pat dry the chicken and place in bag. Move pieces in the bag to coat with marinade. Refrigerate for a minimum of four hours, I usually do this overnight. Turn bag occasionally while chilling.
Preheat oven to 350 degrees. Line 9 x 13 pan with foil. I often add a piece of parchment to the bottom of the pan on top of the foil. Place chicken skin-side down and pour remaining marinade into the pan. Bake 20 minutes. Turn chicken and bake 15 minutes. After 15 minutes carefully drain all the liquid from the pan and return chicken to oven. Bake an additional 8 minutes. Remove chicken piecess to a rack and allow to set 3 minutes before serving.Get ready for a taste treat! This is also very good when grilled.