It was cold and raining outside so I wanted to make something comforting and delicious for dinner. I found this great Cooking Light recipe that sounded really interesting and tasty. I was only able to marinate my chicken for a few hours but it still turned out really good. I reduced the marinade down and used it to baste the bird every 15-20 minutes while it roasted. The chicken turned out golden brown, moist and so delicious. I look forward to trying this marinade with pork, chicken breasts, and beef.
How to Make an Asian Roasted Chicken:
- 1 3 lb free-range whole chicken
- 1/4 cup low-sodium soy sauce
- 1 tbsp fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 2 cups of chicken broth
- 1/4 tsp sesame oil
- 1/2 cup sliced green onions
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine soy sauce, ginger, garlic, green onions, and broth in a large heavy-duty zip-top plastic bag. Add chicken; seal and marinate in refrigerator 4 to 8 hours, turning bag occasionally. Remove chicken from bag, reserving 1/2 cup marinade.
Boil marinade in a small saucepan for about 2-3 minutes, set aside.
Preheat oven to 375 degrees.
Place chicken, breast side up, on the rack of a broiler pan or roasting pan. Insert meat thermometer into the meaty part of the thigh, making sure not to touch bone.
Roast in the oven, making sure to baste the bird with the reduced sauce every 15-20 minutes. Bake for 1 hour and 10 minutes or until the thermometer registers 165-170 degrees.
Remove from heat and cover chicken loosely with foil; let stand 10 minutes for the chicken to reabsorb juices.
Click here for a printable version of this recipe – For the Love of Cooking.netRecipe and photos by For the Love of Cooking Original recipe from Cooking Light