I'm sure that everyone has that one celebrity that they'd love to meet. I know, for example, that if given the opportunity, Matt Damon would in fact be one of my closest friends, if not my husband and father of my children. If I just had a chance to meet him I know that I could win him over and he'd be mine. We are destined to be together; he just has no clue about it yet.
Among females, Oprah Winfrey and I would be great friends; she only needs to meet me. I'm positive she'd love my cooking and we would be very close. (Sorry Gayle.) She would call me "JoJo" and I'd call her "O-O" and we'd be together like peas and carrots.
But I have to MEET her first. In light of the fact that I've never even been in her studio audience, the chances of being in the same space as she are not very likely. But I let that not deter me. In some time and space, I am confident I will have the opportunity to meet her and feed her some food.
I'm darn sure she would love this chicken. I'm pretty sure it's different from most of the things she's tasted, and it's something easy enough that even she, in her multi-million dollar apartment might want to whip up for some friends and Stedman. The glaze like the one used on the drumsticks, slightly sweet but super flavorful, only these thighs are cooked in the oven and glazed off that way. I know that my own children, did their crazy "MORE CHICKEN" chant and finished off six thighs among the three of them. Oprah - don't you want to say "MORE CHICKEN?"
Baked Ginger Soy Glazed Chicken
Serves 8-10
16-20 boneless, skinless chicken thighs
Glaze
1/2 cup of sugar
1/2 cup of soy sauce
1/2 cup of water
1/4 cup of sake
1/4 cup of sesame oil
3 tablespoons of ginger, finely chopped
3 tablespoons of garlic, finely chopped
pepper to taste
In a heavy saucepan, add all ingredients for glaze together and cook until simmering, reduce heat, and maintain low simmer for 15 minutes. Once it has simmered for 15 minutes, set aside. The mixture will not be super thick, but it will be somewhat reduced and the flavors concentrated. This can be done ahead of time and allowed to cool to room temperature.
Preheat oven to 400. Heavily line a roasting pan with several layers of tin foil. (you will thank me for this step, because due to the nature of the glaze it will get burnt and stick forever without this precaution.) Lay the chicken thighs on the pan in a single layer. Place in oven and cook for 20 minutes, until cooked through.
Carefully brush glaze over the cooked chicken. Be generous with the glaze allowing it to fully cover the chicken. Return chicken to the oven and cook for another 10 minutes. Take chicken out, flip it over and add more glaze and cook it again for another 10 minutes. Again, take it out, use whatever leftover glaze you have plus pan juices and coat the chicken well and cook for another 10 minutes.
The chicken will be well coated and glossy from the glaze. Remove from oven and serve immediately.
Printable recipe
I'm pretty sure Oprah will love this!
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15 comments:
Looks so delicious. What kind of soy sauce do you use for this recipe. I'm Korean and I have about 4 different kinds I use for various cooking.
My celebrity "friend" would be Brad Pitt and Oprah. Haha!
you can just use regular soy sauce but I always use low sodium soy sauce for almost all my cooking. (Kikoman with the green bottle top.)
Would i be able to switch thighs for breasts? If so, how long should I bake for?
I was also looking at your ginger noodles and saw you thought your friend was crazy for not liking cilantro. I just wanted to let you know that it's actually a genetic thing! So, it's not her fault =P I loveeee cilantro though and my husband hates it so I am in the same boat.
Looks so good! I am def. going to try it this week. I love your blog, thanks!
Marcus family - switching breast for thighs would mean reducing cooking time since skinless boneless breasts cook faster and dry out quicker than thighs. In that case you should just coat them in the cooled sauce before cooking, and then cook for only about 20 minutes and then checking to see if they are done. Let me know how it works out!
This looks so yummy! Can the sake be left out or is there a substitute for it? Also, I'm guessing that more cooking time should be added if using bone-in thighs? Thanks!
Joanne, you are amazing! I just made this dish for a friend & her family (she recently had a surgery & is recovering) with some extra for my own family. They all enjoyed this dish tremendously. Thanks for all you do on this blogsite! I love it, just love it!!!
you can leave out sake or just substitute some dry white wine for it.
As for bone in thighs - you'll have to make sure to get the chicken near fully cooked before adding the glaze. The glaze tends to burn so it's important to cook the chicken first.
Cindy - you're welcome! Glad it was such a hit!
joanne, you are so funny! i myself am not a big oprah fan but i'm sure i'll be chanting "MORE CHICKEN" too ;)!
joanne, you are so funny! i myself am not a big oprah fan but i'm sure i'll be chanting "MORE CHICKEN" too ;)!
Made this to pack for hubbys lunch and was very yummy! Liked that I didn't have to marinate overnight since I was so tired last night!
i tried it with drumsticks and it was delicious..not one left! i meant to take a picture of twins eating it, but dinnertime always is so hectic that i forgot!
How would I do this with drumsticks?
When should I put the glaze on?
How long do I cook the chicken for?
I've made this 3 times now, tweaking only slightly (rice vinegar instead of sake and light soy instead of regular) and OMG... it's PERFECT. I always wanted to make this type of dish without burning the glaze... who knew the secret was cooking the chicken for half the time WITHOUT it... such an easy solution I could hit myself, haha. This is perfect with drumsticks and a side of beans and garlic, LOVE IT LOVE IT! I've used a few of your recipes now, I love your easy writing style and humour, and so I thought I should say thank you so much since I've been lurking here for a year and you had no idea that you had another fan!
Quite helpful data, lots of thanks for this article.
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