Baked Chicken

Although I like to bake meat in my NuWave® oven, this recipes meat can be grilled over charcoal or on a stovetop range. In my kitchen, I like to have some marinade sauce already made for meat or fish dishes because most of my sauces can be refrigerated for weeks and some even for months. The simple reason that I always keep some marinade sauce in the fridge is that I usually cook for just one or two, and this method save time. The recipe today is a classic Vietnamese grilled pork or beef and served over the rice noodles or with steamed cooked rice. Either way, this dish is delicious and very easy to make as long as the marinade sauce is master.

Ingredients;
6 chicken thighs skin removed*
Marinade sauce ingredients:
1/4 cup soy sauce
2 tbs peanut oil
2 tbs dry sherry
4 garlic cloves, minced
2 tbs minced lemongrass
1/3 cup minced red onions or 2 shallots
1 tbs honey
1 tbs blackstrap molasses
2 tbs sweet hot chili sauce
1 tbs five spice
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chili flakes

Directions:
Combine all the marinade sauce ingredients and mix well. Place the chicken in a Ziploc bag and pour marinade sauce into Ziploc bag to coat the chicken. Marinate overnight.
Line a baking sheet with foil and place the chicken onto the lined baking sheet.

 Bake in the preheated oven set to 350° for 20 minutes and then turn the meat over for anther 20 minutes. Turn the oven to broil, if your oven has this function and broil the chicken for an additional 3 to 5 minutes.

Remove and serve.

 

*I removed the skin and added oil for a healthier meat (if the skin is left on, simply omit the oil).