Wednesday, May 23, 2012

Ginger Chicken

One of my favorite things to order at a Chinese restaurant is paper wrapped chicken (I usually don’t because it tends to be greasy, but it is so delish!)

I always wondered how they made the chicken so moist and flavorful. Whenever I cooked chicken in college, it was a dried out mess, but that was probably because I put it in a frying pan with a tiny bit of oil and cranked up the heat.

I have been looking for a way to cook chicken quickly and still keep it moist. This technique I learned from a tandoori chicken recipe that I will blog about another time. The original recipe called for 2 whole chickens, but I just wanted to make enough for dinner and lunch the next day.

When I took a bite of this chicken, it was just like the paper wrapped chicken...minus all of the grease.

GINGER CHICKEN - Serves 4, with sides

3 tablespoons honey
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon siracha
1 pound chicken thighs (or breasts if you want)
1 green onion, sliced on the diagonal, for garnish
Sesame seeds, for garnish

Mix together the honey, soy sauce, garlic, ginger, and siracha. Pour over the chicken thighs, cover and refrigerate for at least an hour, but up to overnight. (I marinated for 8 hours.)

Place the chicken on a foil-lined broiler pan or baking sheet. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 7 minutes per side. My thighs were too small to get an accurate reading, so I just cooked until the juices ran clear. 

Garnish with green onions and sesame seeds. Serve with steamed rice and stir-fried veggies.


  1. Sounds so good...trying this one asap!

  2. Michelle, thanks for reminding me about this chicken technique and Ina's recipe. I remember making her version years ago and enjoying it.

    This is my favorite phrase your recipe: "My thighs were too small..." If only we all had that problem! :)

  3. Wow I'm going to have to try this :)