Seoul Chicken

adapted from Linda’s Low Carb Menus

6-8 chicken thighs, with bone & skin on
6 tablespoons soy sauce or Bragg’s aminos
1/4 teaspoon fresh black pepper
1/4 cup green onion, chopped
4-5 cloves garlic, chopped
1 tablespoon sesame oil (sub with what you have)
5 tablespoons water

Place the chicken pieces in a gallon size ziploc baggie. Mix the marinade ingredients, then pour over chicken. Seal the bag and knead gently to coat all of the chicken pieces. Remove the air from the baggie (helps the marinade stay in contact with more of the chicken). Marinate at least 1 hour.

Dump the entire contents of the bag into a baking dish about the size of a 9×13 baking pan. Arrange the thighs skin side up. Bake at 425º for 35-40 minutes until the meat is done. Remove the chicken from the baking pan to a serving platter and keep warm, if you are going to make a sauce.

For the sauce: Skim most of the fat off the juices remaining in the pan and pour into a small saucepan. Thicken the pan juices with your preferred method, if desired.

Or why bother with all that and just drizzle the unthickened juices over your chicken and/or sides.

Makes 6-8 servings.

I used a stir-fry oil infused with onion, garlic, and ginger and marinated for about 2 1/2 hours.

Served with brown rice (drizzle with plenty of the pan juices) and a veggie stir-fry of bok choy, mushrooms, more onions and more of that stir-fry oil.

Absolutely delicious!!

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