Soy Sauce and Worcestershire Chicken

This marinade and sauce combination is one of my favorites for poultry.  I think my father came up with this flavor combination and every time I make it I have fond memories.

I’ve used this for Cornish game hens and chicken parts.  You use the marinade for the chicken and then later cook it with the chicken juices to make a great dipping sauce, if desired.

This chicken tastes great with rice, because you can catch the great sauce.  The chicken skin gets crispy.  I always use a thermometer to determine if the chicken is done.  You don’t want breast meat to get above 170F or you’ll start getting dry meat.

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