With all the rush of summer ending, school beginning and Yom Tov around the corner, you need some easy weeknight dinners. Here’s a great and flavorful chicken dish that takes almost no-time to prepare.
2 chickens, cut in 1/8th’s
1 cup pure maple syrup (not pancake syrup)
½ cup orange juice
¼ cup soy sauce
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons sesame oil
½ teaspoon crushed red pepper
Garnish: minced scallions.
In a large freezer-strength Ziploc bag, stir together all marinade ingredients. Add chicken and seal bag. Shake to make sure all chicken pieces are immersed in liquid. Refrigerate for at least 1 hour and up to 4 hours.
Preheat oven to 350 degrees. Place chicken in a roasting pan and bake for 1-1/2 to 2 hours, basting every ½ hour. Garnish with scallions and serve over rice.
CELEBRATE is here and selling fast. It’s gorgeous, it’s packed with over 200 sensational, original recipes, and magnificent photos by award-winning photographers. Watch your emails for a few sneak peak recipes and lots of special appearance dates all over the country. PLUS, the proceeds benefit Emunah’s Children’s homes in Israel, so your purchase is also charity and kindness. It’s the perfect treat for yourself or special gift.
Do you discard the marinade when baking the chicken or do you back with the marinade?
I baked it with the marinade and uncovered It was a super, super hit. Everrybody loved it.
You bake it with the marinade. That’s why this is such a super easy recipe!!
The peach sangrial looks outstanding, but the chicken: ick