"That's Alotta Chicken!"

3:17 PM

There was much more than this, but I didn't want to overcrowd the platter.
“REPEAT!” as my husband and I say when we discover a great meal.  This chicken is so tender and full of flavor, all of your guests will compliment the dish.  The soy and cumin are a great combo and the chili adds a great kick!  Be careful not to bring your marinade to too rapid of a boil and you’ll be worry-free!  I wasn’t paying attention and almost burnedt the house down.  Oops.  “Too many cooks in the kitchen!”

What You Will Need: (feeds 12)

2 lbs chicken wings
4 ½ lbs chicken breasts, skin and bones
2 lbs chicken drumsticks
2 lbs chicken thighs
½ lime (use to garnish)
2 C soy sauce (I always use low sodium)
¾ C Sherry (cooking wine available at most grocery stores)
½ C + 1 T sugar
1/3 C vegetable oil
3 T sesame oil
¼ C minced garlic
3 T cumin
1 T (or less) dried red pepper flakes
2 rimmed baking sheets lined with foil and brushed with vegetable oil
Large measuring cup
Large bowl
3 large resealable bags (my generic ones ripped!!!!!)
Large pot
1)      Mix all ingredients except for chicken and lime in large measuring cup.

2)      Evenly distribute chicken into 3 bags.
3)      Pour in 1/3 mixture into each bag.
4)      Seal after squeezing all air out of bag.
5)      Place bags of chicken into large bowl and refrigerate for at least 2 hours.
6)      Remove chicken from fridge.
7)      Preheat oven to 450˚.  Place chicken onto two baking sheets.

8)      Roast for 15 minutes.  Remove from oven and turn chicken.  Put back into oven but on opposite racks for another 18 minutes.
9)      While chicken is cooking, boil marinade and reduce to 1 ½ cups in large pot.
10) Plate chicken on platter and pour sauce over top.  Serve.

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