What’s Cooking: Soy sauce-marinated chicken


Authored By shawandamason

  • 4 garlic cloves, crushed

  • 1 2-inch piece ginger, crushed

  • 1/2 cup fresh citrus juice*

  • 1/4 cup soy sauce

  • 2 tbsp plus 2 tsp distilled white vinegar

  • 2 tbsp sugar

  • 5-6 chicken thighs, skin on and bone in

  • Kosher salt

  • Black pepper

*I used 1 orange and 1 lime for the citrus juice

I share a lot of chicken here, don’t I? It’s OK for you to nod your head in agreement. I can admit that I share lots of chicken recipes (like this and this), but what can I say, it’s easy. I feel like I’ve worked really hard to create a brand that focuses on delicious food that doesn’t have to take all day to prepare, and chicken falls into that category.

This week’s recipe is another chicken favorite that’s been adapted from one of my favorite publications, Bon Appétit. There’s a little bit of a time investment that you’ll have to adhere to when you make this, but I promise it’s all easy.

I wasn’t too sure how this was going to turn out for a number of reasons. The obvious reason was because I wasn’t too sure how salty the chicken would be. The recipe doesn’t call for low-sodium soy sauce, and we all know how salty soy sauce is. The second reason was because I was editing the recipe a bit. The good folks at Bon Appétit included a yummy dipping sauce with their marinated chicken, but I opted out. The sauce seemed pretty easy, but I had an idea in my mind that I could do without it. You’ll need to let the chicken marinate at least overnight, but you can go up to two days, if you like. Much to my surprise, the soy sauce marinade combined with citrus and ginger flavors was so delicious and not salty at all. Let’s get cooking.

In a bowl, combine garlic, ginger citrus juice, soy sauce, vinegar and sugar. In a large plastic resealable bag, add the chicken and pour in the marinade. Seal the bag and place in the refrigerator. Allow the chicken to marinate.

When ready to cook, heat oven to 425 degrees.

Line a baking sheet with aluminum foil and remove the chicken from the bag; discard the marinade. Pat dry each piece of chicken with a paper towel. Drying the chicken is really important because there’s sugar in the marinade. Sugar may cause the chicken to burn.

Lightly season the chicken with salt and pepper. Bake for 30-40 minutes. My chicken was complete after 30 minutes, but oven temperatures may vary.

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.