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Easy Garlic Ginger Chicken

Reviewed: Dec. 21, 2010
Delicious! I make this about once every two weeks, served with rice and steamed veggies. Changes: I use boneless/skinless chicken thighs because I prefer dark meat. I marinade in Basque Norte sauce (a soy-sauce base with minced garlic available in Northern California) for an hour, then sprinkle with powdered ginger and garlic just before popping it in the oven. Easy, quick, and a great dinner!
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