The other night I was in the mood for finger licking, sticky sweet and spicy chicken. I was thinking of holding a drumstick in my hand, biting into a sticky and crunchy glazed piece of chicken so tender and bursting with flavor I decided to marinate the 2 drumsticks and 2 thighs I had in the refrigerator right then and there. Tomorrow we would have them!
So, in a small bowl I whisked together a 1/4 cup of soy sauce, sherry, brown sugar, Chinese Five Spice and fresh ground ginger. I love fresh ground ginger and get mine from Asian markets in large jars. You could easily substitute dry ground ginger, but by half. I rinsed and patted the chicken legs and thighs. Then placed them in a Ziploc bag with the marinade and let them marinate overnight.
Taking the time to marinate and continuously baste whatever meat you choose to grill or bake makes it all worthwhile. It’s the continuous coating and baking with the glaze, where the flavors from the spices all add the extra touch. Especially when honey is introduced, the glaze gets thick, sticky and crunchy over time. The smokey flavors from the grill are fantastic, but when you find out you forgot to refill the gas tank for your grill, you realize baking them in the oven is just as good!
In a small bowl whisk together the honey, soy sauce and both oils. The sesame oil makes this.
I also wanted some other side dishes with the baked chicken and decided on a shredded carrot and chopped red bell pepper salad. With a quick and easy rice wine vinegar, soy sauce and oil dressing it was done in no time as I got the steamed barley going.
Arrange chicken in baking dish and take a pastry brush and baste with honey mixture.
Place the chicken in the oven for 35 minutes, basting a couple of times during roasting. The chicken will get sticky and tender. Remove them when they are golden brown and fully cooked through.
Top with one last basting of honey glaze, sesame seeds and chopped cilantro.
I figured the baked chicken would benefit from an additional flavor condiment and made a quick Green Chili Mango Chutney to serve along side of this.
This ended up being so good. The sweet and sticky glazed chicken were perfect, each crunchy bite revealed tender juicy chicken. Matched with the Green Chili Chutney for a little added zip and this was exactly what I was looking for. The crunchy, tangy carrot and pepper salad and nutritious and fiber rich steamed barley help make for a perfect meal.
- 2 chicken drumsticks and 2 thighs
- ½ cup soy sauce, separated
- 2 tbsp fresh, ground ginger
- 2 tbsp brown sugar
- 2 tbsp dry sherry
- ½ tsp Chinese Five Spice
- ¼ cup honey
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- cilantro for garnish
- Preheat the oven to 450°.
- Line 9x9” baking dish with foil. Lightly coat with cooking spray or oil.
- In a small bowl whisk together a ¼ cup of soy sauce, sherry, brown sugar, Chinese Five Spice and fresh ground ginger. Set aside.
- Rinse and pat the chicken legs and thighs dry. Place in a Ziploc bag with marinade. Allow to marinate at least 1 hour or overnight.
- In a small bowl whisk together the honey, soy sauce and both oils.
- Arrange chicken in baking dish and take a pastry brush and baste with honey mixture.
- Place the chicken in the oven for 35 minutes, basting a couple of times during roasting. The chicken will get sticky and tender. Remove them when they are golden brown and fully cooked through.
- Top with one last basting of honey glaze, sesame seeds and chopped cilantro.