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.
Recipe: Soy Sauce and Worcestershire Chicken
Summary: A Flavorful Chicken Dish with asian overtones
- 1 Whole Chicken, cut up in parts or equivalent with skin on
- 1/4 c soy sauce, preferably Kikkoman
- 1/4 c Worcestershire Sauce, preferably Lea & Perrins
- 1 1/2 tsp garlic salt
- 1/4 tsp ground pepper
- 1 T oil
- Marinade chicken parts with the sauce mixture, making sure that all pieces are coated.
- Refrigerate for at least one hour.
- Pre-heat oven to 425F.
- Line pan with foil and place chicken into pan.
- Bake until chicken internal temperature reaches 165F in the thickest part (typically 20-30 minutes).
- Remove chicken from pan and let rest for at least 10 minutes.
- Put marinade into shallow pan or small pot. Pour chicken juices from baking pan into the marinade and bring it up to boil.
- Spoon some sauce over chicken or bring the sauce to the table separately.
Serve over rice to catch the juices and sauce.
Preparation time: 1 hour(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6