Crack Chicken Marinade

45 mins
Serves 6
https://hungryhappens.net/killer-crack-chicken-marinade/

Directions

  1. 1Pat your chicken pieces dry.
  2. 2Pat your chicken pieces dry.
  3. 3Pat your chicken pieces dry.
  4. 4In a large bowl, whisk together the oils, soy sauce, Worcestershire sauce, lemon juice, honey, garlic, ginger, salt and pepper.
  5. 5In a large bowl, whisk together the oils, soy sauce, Worcestershire sauce, lemon juice, honey, garlic, ginger, salt and pepper.
  6. 6In a large bowl, whisk together the oils, soy sauce, Worcestershire sauce, lemon juice, honey, garlic, ginger, salt and pepper.
  7. 7Add in the chicken and toss to coat all.
  8. 8Add in the chicken and toss to coat all.
  9. 9Add in the chicken and toss to coat all.
  10. 10Cover and refrigerate for at least 2 hours or overnight.
  11. 11Cover and refrigerate for at least 2 hours or overnight.
  12. 12Cover and refrigerate for at least 2 hours or overnight.
  13. 13Preheat your oven to 450°F.
  14. 14Preheat your oven to 450°F.
  15. 15Preheat your oven to 450°F.
  16. 16Transfer your chicken to a 9x13" baking dish and pour over the marinade.
  17. 17Transfer your chicken to a 9x13" baking dish and pour over the marinade.
  18. 18Transfer your chicken to a 9x13" baking dish and pour over the marinade.
  19. 19Bake for about 30-35 minutes or until the internal temperature of the chicken reads 165°F.
  20. 20Bake for about 30-35 minutes or until the internal temperature of the chicken reads 165°F.
  21. 21Bake for about 30-35 minutes or until the internal temperature of the chicken reads 165°F.
  22. 22Baste the chicken pieces halfway through so that they wouldn't dry out.
  23. 23Baste the chicken pieces halfway through so that they wouldn't dry out.
  24. 24Baste the chicken pieces halfway through so that they wouldn't dry out.
  25. 25If your chicken needs more color, turn on the broiler for a few minutes to give them a crispy tan.
  26. 26If your chicken needs more color, turn on the broiler for a few minutes to give them a crispy tan.
  27. 27If your chicken needs more color, turn on the broiler for a few minutes to give them a crispy tan.

Ingredients

  • 8 chicken thighs, bone in skin on
  • 8 chicken thighs, bone in skin on
  • 8 chicken thighs, bone in skin on
  • 2 tbs olive oil
  • 2 tbs olive oil
  • 2 tbs olive oil
  • 1 tbs sesame oil
  • 1 tbs sesame oil
  • 1 tbs sesame oil
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 1 tbs Worcestershire sauce
  • 1 tbs Worcestershire sauce
  • 1 tbs Worcestershire sauce
  • 1 large lemon, juiced
  • 1 large lemon, juiced
  • 1 large lemon, juiced
  • 5 tbs honey (or maple syrup)
  • 5 tbs honey (or maple syrup)
  • 5 tbs honey (or maple syrup)
  • 7 cloves garlic, minced
  • 7 cloves garlic, minced
  • 7 cloves garlic, minced
  • 1 tbs ginger
  • 1 tbs ginger
  • 1 tbs ginger
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper

Equipment

large bowl9x13" baking dishoven

Tips

  • Allow the chicken to marinate for at least 2 hours or overnight for best flavor.
  • Baste the chicken pieces halfway through baking to prevent them from drying out.
  • If the chicken needs more browning, turn on the broiler for a few minutes.
  • This recipe can be adapted for boneless chicken breasts, cooking at 425F for 20-25 minutes.
  • The chicken can also be grilled or pan-fried instead of baked.