Ginger And Soy-Glazed Chicken
Ginger and soy-glazed chicken features a flavorful, aromatic glaze with fresh ginger and soy sauce, perfect for those craving a savory, slightly sweet main dish with Asian influences.
Ingredients
Instructions
- Preheat oven to 375°F.
- Peel ginger and grate 1 tablespoon; mince garlic.
- Combine grated ginger, minced garlic, soy sauce, sesame oil, and rice vinegar to make the marinade.
- Rub about 1 tablespoon of the mixture inside the chicken cavity.
- Slice remaining ginger and put in the cavity of the chicken.
- Place chicken on a rack in a roasting pan and bake for 30 minutes.
- Baste the chicken with the ginger mixture.
- Continue baking, basting every 15 minutes, until the juices run clear when the inner thigh is pierced, about 45 minutes longer.
Tips & Substitutions
For an extra layer of flavor, consider adding a tablespoon of honey or brown sugar to the marinade for a hint of sweetness. If you're out of sesame oil, you can substitute it with olive oil or canola oil for a milder taste. To save time, use pre-minced garlic and store-bought ginger paste if needed.
Serving Suggestions
Serve the ginger and soy-glazed chicken alongside steamed rice or a fresh salad. It pairs beautifully with Potato And Carrot Medley for a hearty meal or Cauliflower With Roquefort for a flavorful side. Garnish with green onions or sesame seeds for added texture and flavor.
Storage & Reheating
Store leftover ginger and soy-glazed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F until warmed through, about 20-25 minutes, or microwave it in short intervals, ensuring it's heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger And Soy-Glazed Chicken contains roughly 62 calories, with 3g protein, 4g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 659mg per serving (29% 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 boneless chicken for this recipe?
Yes, you can use boneless chicken, but adjust the cooking time accordingly. Boneless pieces will cook faster, so start checking for doneness after about 20 minutes of baking to avoid drying them out.
Is it necessary to baste the chicken?
Basting the chicken helps to keep it moist and enhances the flavor by redistributing the marinade over the surface. However, if you're short on time, you can skip this step, but the chicken may be less flavorful.
What should I do if I don't have rice vinegar?
If you don't have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar. While the flavor might differ slightly, these alternatives will still provide the acidity needed to balance the marinade.
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).