Chicken In Marinade(Japanese Style)
Japanese-style marinated chicken with a savory-sweet glaze, featuring soy, ketchup, sherry, and ginger, ideal for flavorful, easy-to-prepare family meals.
Ingredients
Instructions
- Marinate 6 to 8 skinless chicken parts in the mixture for at least two hours, turning or basting often.
- Bake the marinated chicken in the marinade at 300°F (150°C) for 1 hour.
- Serve hot, optionally garnished with sliced mushrooms.
Tips & Substitutions
For a deeper flavor, marinate the chicken overnight. If you prefer a sweeter sauce, increase the sugar slightly. You can substitute the sherry with rice vinegar for a different acidity or use low-sodium soy sauce to reduce saltiness. Fresh ginger can be used instead of ground ginger for a more vibrant flavor. This dish pairs nicely with steamed rice or noodles, making it a versatile choice for dinner.
Serving Suggestions
Serve the chicken hot, garnished with additional sliced mushrooms for an appealing presentation. It pairs excellently with jasmine rice or a simple salad for a refreshing contrast. You can also serve it alongside steamed vegetables or as part of a larger meal featuring Chicken Country Captain or Pork Schnitzel With Mushroom Sauce, creating a delightful spread for guests.
Storage & Reheating
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave it, but be sure to cover it to retain moisture. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Marinade(Japanese Style) contains roughly 129 calories, with 8g protein, 25g carbohydrates, and 1g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of vitamin D and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken parts for this recipe?
Yes, bone-in chicken parts can be used, but they may require a longer cooking time. Ensure the internal temperature reaches 165°F (75°C) for safe consumption. Adjust the baking time accordingly, checking for doneness as needed.
Is it necessary to marinate the chicken for two hours?
While two hours is the minimum recommended for flavor absorption, marinating overnight is ideal for the best taste. If you're short on time, even a quick 30-minute marinade will still impart some flavor, but longer is always better.
What can I use instead of soy sauce for a gluten-free option?
For a gluten-free alternative, use tamari sauce, which is made without wheat and has a similar flavor profile. You can also try coconut aminos as a soy sauce substitute for a lighter taste, but be aware that it may be sweeter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).