Lemon-Ginger Chicken

Baked Lemon-Ginger Chicken

Recipe by Robin

You can prepare this marinated chicken in the oven or electric frying pan, or on the BBQ grill. Amount and type of chicken parts can be varied, though this is written to serve a crowd or have leftovers for several lunches. I have also added some leftover cherry tomato halves and a few sprigs of thyme, so feel free to get creative and personalize this dish with ingredients on hand—as long as they go with ginger!

Lemon-Ginger Chicken

(serves 8 – 12 or so)

Marinade:

½ c Meyers lemon juice (about 4 – 5 lemons)

2Tbsp tamari or other soy sauce

1 tsp oyster sauce

2 – 3 Tbsp minced fresh ginger, or ½ t ground ginger

Chicken:

6 – 8 drumstick with thighs or

12 – 14 thighs or drumsticks

Optional (if pan frying or baking):

8 – 10 cherry tomatoes, halved

3 sprigs fresh thyme

Make marinade by stirring together lemon juice, soy sauce, oyster sauce, and ginger. Rinse and dry chicken and put in large ziplock bag. If more than one bag is needed, divide chicken evenly.

If BBQing, reserve ½ c marinade. Add marinade to bags, and be sure they are 100% ziplocked. Lay flat in refrigerator. Marinate 1-1/2 hours, turning bag over every ½ hour.

Oven prep: Preheat oven to 350 degrees. Put chicken into baking dish and add as much of marinade as you like. I like it really lemony, so usually add all of it. Add tomatoes and thyme if desired. Bake 1-1/4 hours, basting twice.

Electric frypan prep: Set electric frying pan to 250 degrees, add chicken and some or all of marinade. Add tomatoes and thyme if desired. Simmer at 225 – 250 degrees covered for about 1-1/4 hour, turning chicken parts over when halfway done.

BBQ: Barbecue as you would any chicken (obviously, I am not the family expert at this method). Use reserved marinade to baste with brush once on each side while BBQing.