Recipe by William Anatooskin
"A very easy to make chicken and tasty too, with a nice flavor!"
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1 (3 pound)
whole chicken, cut in half
grated fresh ginger
Very good; I made two changes*.
I used Brown Sugar instead of white granulated. It adds a darker, deeper flavor and color.
Also an addition of something acidic- rice wine vinegar, lemon juice, etc gives a nice contrast to the sugar and helps tenderize the meat.
I've used this marinade with a oven-stuffer roaster, boneless breasts & shrimp- it is a recipe that I can count on. Thanks, William
I tried this because of all the great reviews, but my family just thought it was so so. I do not think I would use this recipe again.
I wish I could give this 10 stars! Better than the bottled stuff! Delish! The only thing I changed was I used brown sugar instead of white. I also used it on boneless, skinless chicken breasts. Very very yummy! Thank you so much for sharing!
Very simple marinade, delicious results. I used two chicken breasts and baked for 30 minutes at 350F. Very moist!
I used boneless chicken breasts, thinly sliced. I doubled the sauce, used half to marinate the chicken, and sauted the chicken in a skillet. Before serving, I poured the remaining sauce over the chicken and served it over egg noodles. Husband and three kids loved it!
Another "easy to make, throw in the oven and ignore it till the timer goes off" recipe.
My husband is still raving about it! If you like a little more flavor to your meat, however,
I'd suggest making a paste of minced garlic and olive oil and rubbing it on the
meat after gently loosening the skin from the bird. Then pour the sauce over the bird
and bake it. One of the best easy recipes I've tried.
This is very wonderful. I have made it several times now and I always add pineapple juice too..1/2-1 cup. Yumm it never lasts long. I have used whole chicken cut in half or pieces. This is a Keeper.
I substituted the whole chicken for five 4-6 oz. chicken breasts and cooked for about 25 minutes less. The recipe came out great. The chicken almost melts in your mouth!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 308
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