Here is another cheap and delicious recipe, but this one was not created by me. Head over to Dianasaur Dishes to see the original.
Korean Chicken
(From Dianasaur Dishes)
- 2 chicken thighs bone in and skin on
1/8 cup soy sauce
1 Tbsp dark sesame oil
1 Tbsp finely grated fresh ginger
1 Tbsp Agave nectar (or honey)
1/8 Tsp pepper
3 cloves of garlic minced
The preparation on this is very easy, put the chicken in a Ziploc bag, put all the ingredients in and let marinate for 1-24 hours. Once the chicken has marinated, preheat the oven to 375°F and get a pan heating on high. Before you put the chicken in the oven, brown the chicken in the pan on both sides to add flavour and keep the juices in, then put the chicken in the oven with all of the marinade as well. Cook for 30-45 minutes (or until chicken reaches 170°F).
Once you chicken is done, if you would like the sauce to be a little thicker, add in some flour or corn starch and stir it in until it has reach it’s desired thickness. Brush it on the chicken and you have a delicious cheap, quick and easy meal!
Bob
I just made this recipe and it was very good. My marinade ended up a little too salty, which I chalk up to too much soy sauce – I used this for 4 thighs, so I doubled the recipe, and that might have something to do with it. Otherwise, great chicken.
I made the marinade and is it just me or is it not enough? I used this recipe for every chicken thigh but even then Ihad no marinade to add to the oven.
Can someone tell me what I’m doing wrong?
There isn’t a ton of marinade in this recipe. You just need to pour whatever you have leftover in the marinating bag into the dish your are cooking the chicken in. Once it has cooked, take whatever is left in the dish, add a little bit of flour or cornstarch to thicken it up and use it as a sauce on the chicken.
When I made it, it seemed like there wasn’t enough marinade, but adding some flour to the chicken drippings and leftover sauce, it was the perfect amount of sauce for the chicken.
I’m making this tonight! It’s marinating in the fridge as I type. Didn’t have fresh ginger so I used dried.
The dried ginger should work fine – might just need to add a bit more to get the same intensity.
Let us know how it works out!
Carlene & Bob
I love chicken that is cooked this way! Great with a bowl of rice and some steamed greens. Thanks for sharing!