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Make-Ahead Meal: Ginger Chicken


By The Apartment Kitchen (Visit website)



I discovered this make-ahead meal on Food52, and I’m so glad I did. It’s super fast, but has incredible flavor and tastes like it took hours. Make the marinade the night before and get the chicken a-marinatin’. Then bake it and voila! Dinner in a flash.




Ginger Chicken





Adapted from Waverly on Food52

Serves 4-6.

Leftover Potential: The chicken reheats well, and is especially good cold and shredded on a salad.




1/2 cup honey

3/4 cup soy sauce

1/4 cup minced garlic

1/2 cup grated ginger

pinch red pepper flakes

4 chicken quarters




1. Combine the honey and soy sauce in a small pot, and stir over medium low heat until well combined. Remove from heat and stir in the garlic, ginger, and pepper flakes.

2. Place the chicken in a shallow dish, and poor the marinade over it. Cover, refrigerate, and marinade overnight (turn once or twice if you get the chance).

3. When ready to serve, bake the chicken at 350 degrees skin side up for 30-35 minutes until the chicken is cooked through. During the last 5 minutes of cooking raise the temperature to 375 and bake until the skin is crisp. Serve with rice!








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