Tuesday, January 31, 2012

Recipe: Foil-Wrapped Ginger Chicken

I have to say this recipe has been hanging on my fridge for months and months. My family likes chicken and I have found a few yummy ways we like it cooked. However I am always trying new chicken recipes. This is a super easy recipe to prep and the results are very tender and delicious. My husband told me to keep this recipe, as it was a true keeper. You can cook a rice on the side, or potatoes would go very well with this chicken recipe.

Foil-Wrapped Ginger Chicken

The brown sugar and soy sauce marinade tenderizes the meat and cooks down into a sticky, delicious savory sauce.

1 Tablespoon each soy sauce (regular) and white granulated sugar
1/4 teaspoon crushed crystalized ginger
8 chicken breast tenders
4 green onions, cut into 2 inch strips
Freshly ground black pepper

In a medium size bowl, combine the soy sauce, white sugar, and ginger.

Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.

Preheat tthe oven to 375 degrees.

Lay out 3-4 pieces of aluminum foil, 6 to 8 inches long.

Put 1/8 of the marinated chicken in the middle of each.

Top chicken with green onions and sprinkle with black pepper.

Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.

Lay packets on a foil or parchment paper rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan).

Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes.

Serve hot or warm.

Make 4-6 servings

Recipe adapted from Sunset magazine April 2008
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