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Ready In1 d 36 m
Original recipe yields 6 servings
Very tasty. A little too spicy for my son. I didn't have any fresh ginger on hand, so I used ground ginger.
This was very tasty. I marinated this for about 24 hours in a big Ziploc bag, shaking it up every once in awhile. I followed the recipe, with the only modification being a bit more red pepper. I baked this in the oven, covered, instead of grilling and it was very tender and moist. I served this with some rice and veggies one night and the next night diced the chicken up in an Asian Stir Fry. I'll keep this in my recipe box.
I really liked this marinate. i tried it on chicken quarters marinating for over 8 hours. you cou see the mairinate in the chicken and the falvor was unbeatable.