Lemon-Soy Marinated Chicken
This is a Westernized version of a traditional teriyaki marinade. Not only is it great for chicken, it’s delicious used with tofu or fish -- you just use it a little differently for each. Here’s the method for chicken.
- 1 free-range, organic chicken, skin on, cut into 8 pieces (See Ann's Tips if you're on a Bland Diet)\
- ⅔ cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- 2 tablespoons olive oil (See Ann's Tips if you're on a Bland Diet)
- 2 cloves garlic, crushed and sliced
- 4 tablespoons lemon juice
- 2 teaspoon grated lemon zest
- 2 tablespoons chopped fresh herbs, I would use tarragon, rosemary or thyme (optional)
1. Put all the marinade ingredients except the herbs together in a saucepan. Bring the mixture to a boil. Take it off the heat immediately, add the herbs and let it cool.
- 2. Pat the chicken pieces dry and lay them in a dish in one layer. Cover with the marinade. Leave the chicken to sit in the marinade for at least 1 hour in the refrigerator, turning the pieces every so often to make sure they are marinating evenly.
- 3. Preheat the oven to 400 degrees.
- 4. Heat the grill or the broiler. Brown the skin of the chicken pieces, basting with marinade, and turning until lightly browned and well sealed.
- 5. Transfer to a baking sheet and bake in the oven, basting with the remaining marinade, for 10 to 14 minutes or until the juices run clear. When the chicken is ready, transfer to a warm dish, cover and let rest for 5 to 10 minutes before serving.
Freshly cooked chicken will keep for up to 2 days in the fridge. Use any leftovers to make sandwiches stir fries or salads.
If you are on a Bland Diet, cut down the olive oil in the marinade 2 teaspoons, and just crush the garlic cloves, don't slice them. You may also want use skinless chicken to cut down further on the fat.