Ginger Chicken

This recipe works well for a group, or for a family meal, with some leftovers for later. You can bone what’s left and use that (plus the sauce from baking the chicken) in a simple stir-fry over rice–an instant quick meal later in the week. I think we made 50 lbs. of this for our son’s wedding- it held up well and was very tasty. Serves 15 or so.

In processor or blender, process:

> 3 lg. cloves garlic > approx. 2-4″ pc. fresh ginger, sliced > ⅛ tsp. cayenne

Add and process all ingredients:

> ⅔ c. brown sugar > 1 c. soy sauce > 1 c. white vinegar

Marinate chicken in the above mix for 1-4 days in a sturdy zip-lock plastic bag. Use:

>9 lb. fresh or frozen chicken pieces, w/ skin and bone in (Thighs are a favorite)

Bake at 325° for 1 hr., or barbecue on the grill. Serve right from oven, or at room-temperature, or chill to serve cold.

 

Click Here to get more info about Jennifer’s cookbook/devotional, From the Land of Milk and Honey. For a preview of the cooking show, click here.