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

Inspired by Ina Garten’s Indonesian Ginger Chicken

(printable version)

Ingredients:

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

Directions:

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.

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