A yummy way to jazz up chicken without adding a lot of fat. I used some super gargantuan, bone-in chicken breasts here and then just sliced them up, but this works well with a cut-up whole chicken, or thighs and legs. You can leave the skin on, of course, but if you're looking to cut back on fat right now, remove it. These are also great grilled.
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Spicy Ginger Garlic Chicken
From the Kitchen of Deep South Dish
About 2 pounds of bone-in, assorted chicken parts,
skin removed
Kosher salt, to taste
Couple turns of freshly ground black pepper, to taste
1 tablespoon ketchup
1 tablespoon of red wine vinegar
2 teaspoons of olive oil
2 garlic cloves, minced
2 teaspoons of ginger, minced
1/4 teaspoon of cayenne pepper
1/2 teaspoon of Slap Ya Mama, or your favorite
Cajun/Creole seasoning, or to taste, optional
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cardamom
Preheat oven to 350 degrees.
Sprinkle chicken with salt and pepper. Whisk together the other ingredients and brush both sides of chicken. Bake, turning at least once, and basting occasionally with the remaining glaze, until chicken is cooked through and internal temperature of dark meat reaches 175 degrees; 165 for breasts. Time will depend on what parts of the type of chicken you are using, but for mixed chicken parts, about an hour or so.
4 servings
About 5 Weight Watchers Points when cooked without skin
Source: http://www.deepsouthdish.com
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Mmmmm....looks delicious. I love that golden look. I love to use chilies, ginger and garlic in my cooking so this sure looks a perfect dish for me.
ReplyDeleteBeautiful color!
ReplyDeleteThis sounds wonderful! I love all of those flavors together. YUM!
ReplyDeleteLooks good. I had to look up cardamom though had never heard of it before (blushing)
ReplyDeletelove the slap ya mama spice... and i immediately wanted to grill these!
ReplyDeleteMary this sounds deish! I'm gonna try it with Cornish game hens!
ReplyDelete