Here's another easy baked chicken dish that I make a lot during the cooler months. It's so good fresh out of the oven when the chicken skin still maintains a bit of crispiness and the toasted sesame give a nice nutty bite.
For best flavor, marinate the chicken overnight. And for easy clean up, I line my baking tray with foil.
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| Marinate chicken overnight |
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| Place on baking tray in a single layer, skin side up, on a lightly greased baking tray |
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| Bake at 425 F X 25-30 min, then broil for 2 minutes |
Yields 8 servings
Ingredients:
- 6 lbs Bone-in chicken thighs and/or drumsticks (about 16 pieces)
- 1 T salt*
- 2 T regular soy sauce
- 1 T sugar
- 1 T mirin
- 1 t granulated garlic powder
- 2 T dried chopped onion flakes
- ½ t ground black pepper
- 1 T sesame oil
- 3 T sesame seeds
- 1 T cornstarch
- oil for coating baking tray
- chopped green onions (optional)
* reduce to 2 t if you like your food less salty
Procedures:
1. Place all ingredients (except oil for coating baking tray, and green onions) in a large bowl and mix so that the marinade fully coats all the chicken pieces. Allow chicken to marinate overnight in the refrigerator.
2. The next day, take chicken out of the fridge and allow to sit at room temperature for 30 to 45 minutes for more even cooking. Meanwhile, line 2 baking trays with foil for easy clean up. Lightly grease the foil.
3. Place chicken pieces in a single layer, skin side up, on the baking tray. Bake in a preheated 425 F oven for 25-30 minutes. Then broil on high for 2 minutes until the tops of the chicken pieces are lightly browned, but not burnt. Garnish with chopped green onions if desired. Serve hot with steamed rice and a side of veggies.