Simple dinner recipe for Baked Marinated Chicken, with lovely soy and citrus flavours
8-10 chicken drumsticks
Drizzle of Oil (1 tbsp.)
Sprinkle seasoning for chicken/to taste
1 cup light Soy sauce
3 garlic cloves, crushed
1/2 cup chicken stock, low sodium
Juice of 1 Orange
In a large Ziploc bag, place chicken drumsticks. OR You can use a large mixing bowl, and just cover the chicken to marinate with plastic foil (film). You can take the skin off if you dislike it.
Pour in Soy sauce and drop crushed and peeled garlic, onion, and for a little kick and sweetness balance it with the juice of 1 orange.
Close the bag, massage the chicken drumsticks with all the marinade for a few seconds to coat everything. Put to one side and let it marinate for about hour or so (in the fridge). If you are using a large bowl, the same method, push the chicken under the marinade, so the liquid is above or at the same level as the chicken. Cover and place in the fridge. Do not leave it on the countertop if you will marinate the chicken for 30 minutes or more – you have to keep in the fridge.
Heat the oven to 425°F/218°C/Gas Mark 7. Lightly oil a large baking dish, use a roasting grid which works amazing when you bake chicken. Take the drumsticks out of the marinade, pour a bit of oil, and massage the chicken, then sprinkle with seasoning for chicken- maybe a few sprinkles on each piece of chicken and arrange the drumsticks in a single layer.
Sprinkle a little more of chicken seasoning and bake in the hot oven for 40-45 minutes or until golden brown and drumstick’s internal temperature reaches 165 degrees Fahrenheit/75°C.
Serve it immediately with salad, roasted potatoes or perhaps steamed rice and broccoli.
This could be marinated overnight. The taste will be only deeper and richer. This recipe is for a quick lunch/dinner fix, the taste is great regardless.
SEASONING is really up to your preference, but keep in mind that chicken is marinated in a SOY sauce, so you wouldn’t need much seasoning or salt. Just perhaps pinch or so on each piece. Sometimes I add ginger to the marinade or scallions.
You can use Chicken Thighs, or wings/darker meat for this. If you would like to use chicken breast I recommend to cut it into strips OR bite-size pieces and saute in the pan on the stove after marination with a tablespoon of oil, cook until done/10 minutes if the pieces are thin or smaller.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.