SOY-MARINATED ROAST CHICKEN LEGS
4 chicken legs
1 tablespoon vegetable oil
1 teaspoon Asian sesame oil
FOR THE MARINADE:
1/3 cup soy sauce
3 tablespoons sake
3 tablespoons mirin*
4 garlic cloves, peeled and crushed
2 tablespoons sugar
Make 3 or 4 incisions on each chicken leg across the muscle to help marinade penetrate. Put chicken in a bowl, mix marinade ingredients, and pour over chicken. Marinate overnight in refrigerator.
WHEN READY TO COOK:
Preheat oven to 375 degrees F.
Take chicken legs out of marinade and pat dry with paper towels.
Mix vegetable and sesame oils, brush legs with them and roast for 25-30 minutes. Turn off oven and leave chicken inside until you are ready to serve (up to 30 minutes). This way the chicken legs will be juicy and succulent.
*Mirin is a sweet cooking sake, available in Asian markets and some supermarkets.
Serves 4
Adapted from source: Japanese Light by Kimiko Barber
4 chicken legs
1 tablespoon vegetable oil
1 teaspoon Asian sesame oil
FOR THE MARINADE:
1/3 cup soy sauce
3 tablespoons sake
3 tablespoons mirin*
4 garlic cloves, peeled and crushed
2 tablespoons sugar
Make 3 or 4 incisions on each chicken leg across the muscle to help marinade penetrate. Put chicken in a bowl, mix marinade ingredients, and pour over chicken. Marinate overnight in refrigerator.
WHEN READY TO COOK:
Preheat oven to 375 degrees F.
Take chicken legs out of marinade and pat dry with paper towels.
Mix vegetable and sesame oils, brush legs with them and roast for 25-30 minutes. Turn off oven and leave chicken inside until you are ready to serve (up to 30 minutes). This way the chicken legs will be juicy and succulent.
*Mirin is a sweet cooking sake, available in Asian markets and some supermarkets.
Serves 4
Adapted from source: Japanese Light by Kimiko Barber
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