The best marinade for chicken: Asia marinated baked chicken (James Jerič) recipe

In my attempt at all cocina-prueba recipes that catch my fancy, I recently found this recipe of chicken baked Asian-en Maceraci?n of Amy Wisniewski. It is a very easy dish that you can make when you are pressed by time of preparation since the rest of the ingredients (other than chicken) comes from what's in your pantry. Chicken without skin, is a staple food for healthy eaters. It is high in protein and, if well prepared, low-fat. I'm a big fan of poultry dishes. My sister makes the best marinade spicy chicken and is one of my comfort foods. For starters, here are the ingredients:

1/2 cup soy sauce
1/4 cup dark brown sugar
3 tablespoons peeled and finely chopped fresh ginger (of 1 piece [3 to 4 inches])
1 tablespoon minced garlic (from about 5 medium cloves)
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
3 pounds of Acorn, chicken with skin, drumsticks, breasts, or thighs or a combination of all three

Instructions:
1. Place everything except the chicken in a parrilla-prueba of 13 x 9-inch baking pan and whisk to combine.

2. Place the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate and marinate for at least 12 hours and up to 24 hours, turning the chicken at least once during Marinating time.

3. Remove the chicken from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, heat the oven to 475 F and arrange a rack in the middle.

4 Turn all the chicken pieces skin side up in the dish (if you're using the sticks, go to the Recoat in the marinade). Bake until the chicken starts to turn a dark brown, about 40 minutes.

5. Place the oven to broil and broil until chicken skin is crisp, about 3 to 5 minutes more. Serve with sauce on the side.

What I love about Asian-inspired dishes is the familiarity of the flavors. Are rich and complex but authentic and satisfying. Asian cuisine caters to all, even to the Western palate, which has become a cornerstone of all experience of tasting. In this case with marinades, you are given a free hand to be creative with the ingredients. You simply combine the sauce of soy, ginger, garlic and a bit of sugar on a plate for baking, add the chicken and let marinate in the refrigerator overnight. The use of supplements such as ketchup, soda, soy sauce and Ron must add a delicious balance between salty, spicy sweetness and acidity. Learn how to mix and match what is in your kitchen. Once you are ready to cook it, simply the dish in the oven and in 40 minutes you will have a crunchy, spicy, tasty chicken. Easily the best marinade for chicken in my books, the secret to get the flavor of the chicken meat well is to marinate for 12 hours before cooking.

When I had it prepared for Sunday dinner with the family, my mother gave me compliments on the texture of the chicken meat. It was moist and tasty. It evokes nostalgia as I reminded our family lunch many years ago, when as a young boy all I had to worry about was how much could eat before playing outdoors with my brothers and cousins again. My own interpretation of this recipe proved there would be really no right or wrong way to Marinades. Everyone is suited to develop his own method which is simple but delicious results. If easy pork adobo or marinade for meat... While the final result satisfies your taste buds then okay. Secret recipe of everyone is a winner.

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