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.
Spicy Ginger Garlic Chicken
From the Kitchen of Deep South Dish
About 2 pounds of bone-in, assorted chicken parts,
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.
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