Citrus-Ginger-Soy Glazed Chicken
These are tender and delicious and my family INHALES them. Seriously, within 10 minutes all you see are empty plates and people licking their fingers– they’re great for a party or for a family dinner, make more than you think because they WILL go FAST!
INGREDIENTS:
-3 to 4 pounds bone in chicken– wings or thighs or drumsticks work best
- 2 oranges, zested AND juiced
-1/2 cup soy sauce (use Bragg’s Aminos or Tamari to make it gluten free)
-3 tablespoons fresh ginger, grated (I peel it and use my zester!)
-3 tablespoons honey (preferably local honey!)
-1/4 cup rice wine vinegar
- 2 scallions, thinly sliced (for garnish)
-2 tablespoons of cilantro, minced (for garnish)
-1/2 teaspoon, Chili-Garlic sauce (more if you like it with more kick)
OPTIONAL AWESOMENESS: want more heat? Add red pepper flakes or Sriracha sauce or some chili powder– adjust up or down depending on how hot you like it!
This is the kind of pot that you’ll need to make these:
You can find this one (it’s a BIG one at 20 qt!) HERE or here: http://amzn.to/tlKmV9
DIRECTIONS:
Prep the chicken– if they’re wings, section them and cut them into thirds (cut at each joint) and discard the ‘tips’ (or save them and make a yummy chicken stock with them– live fabuLESS!)– if they’re thighs, cut into 2 pieces (cut at the joint) to separate the drumstick from the thigh.
Place into a steamer basket add water to the bottom of the pot (do NOT let the water touch the chicken, you want to STEAM it, not boil it, k?) Cover tightly– turn the burner up to high and bring to a boil. Once the water boils, drop it to a simmer and allow the chicken to steam for 15-20 minutes for wings, 20-25 minutes for drumsticks/thighs.
Once the chicken is in the pot, begin to make the glaze and preheat the oven to 450*. Add all other ingredients– orange zest, orange juice, soy sauce, ginger, honey and rice vinegar, combine using a whisk or fork. Once the chicken is steamed, transfer the chicken to a rimmed sheet pan (feel free to line with foil to make cleanup easier) and using a basting brush, brush the glaze all over the chicken and put into the oven for 3-4 minutes. Remove from the oven, flip the chicken over, brush more glaze on and return to the oven for another 3-4 minutes. Repeat until the glaze begins to carmelize and the chicken turns golden brown. Transfer to a serving platter (or back in the stock pot— be sure to dump the water!– if you don’t want another dish to clean!) and pour the remaining glaze over the chicken and garnish with sliced green onions and cilantro (NOTE: the glaze is safe to use as it NEVER touched raw chicken– the chicken was already cooked (steamed!) when you glazed it– if you have ANY concerns, bring the glaze to a boil for three minutes to destroy any possible contamination.) ENJOY! (would be delicious served over rice!)
And then watch this:
Turn in
to this in NO time flat!
