Sticky Chicken

Hi,

I hope you are well.

Well some recipes come and then go, never to be heard from again and then there are the recipes that come and hang around. This recipes is one of the later. I really don't know how many times I have made it. But, I like it because it's easy. I adapted this from a recipe that I think I got from the Boston Globe, but I honestly don't remember where the original recipe came from. The original recipe called for chicken wings, but I usually don't make chicken wings and usually use thighs or breasts.

3 lbs chicken thighs, legs or breasts (or a combination of these depending on what you like)

If you buy the thighs with the drumsticks attached, I like to separate them before baking. It's easy to do, just find the joint between the drumstick and thigh and with a sharp knife cut between the two. If you find the right spot, you won't be trying to cut through bone. I usually remove the skin from the thighs, but leave the skin on the drumsticks.

1 cup soy sauce
Juice from one lemon (the original recipe called for 1/2 cup orange juice concentrate)
1/2 cup light or dark brown sugar
3 large garlic cloves, minced
1 chunk fresh garlic, a couple of inches long, peeled and minced
1 to 2 teaspoons crushed red pepper flakes

Mix the ingredients from the list above. Place in a large glass (pyrex) baking dish, large enough to hold the chicken in one layer. Add the chicken, turn to coat. Now at this point, the original recipe calls for marinating the chicken in the fridge for 4 hours to up to 2 days. Normally I don't do this, since I'm doing this right before I'm going to bake the chicken for dinner. If you're a planner, you can let me know if the chicken is different marinated.

Set oven to 400 degrees. Bake chicken for about an hour, until the chicken is cooked through and crispy and the marinated is thick and sticky.

Because the chicken is so flavorful, it's nice to serve it with some plain steamed veggies, roast squash or sweet potatoes, and maybe a simple salad or vinegared cucumbers. I hope you'll try this recipe and that Sticky Chicken becomes a recipe that comes and hangs around.

Hugs,
Mameekosan