Monday, April 21, 2014

Monday’s Bread Bowl: Ponzu Sesame Roasted Chicken

Delish sweet and savory

The mixed Stew created this yummy baked chicken recipe that’s a milder spin on teriyaki chicken.  Here’s the recipe:

What you will need:

1 baking pan
Aluminum foil
1 wire rack
1 large bowl w/ lid
4 – 6 chicken legs
1 tablespoon granulated sugar
1 teaspoon black pepper
3 garlic toes, thinly sliced
1 tablespoon green onion, chopped
1/3 cup Ponzu sauce
1 shot glass, sweet pear vodka/ substitute with mirin aka rice wine vinegar
1 tablespoon sesame seeds
1 tablespoon creamy peanut butter

Cooking and Directions:

Combine chicken parts, Ponzu sauce, sugar, black pepper, sesame seeds, vodka, peanut butter, garlic, and green onion in large bowl.  Mix well and set aside.  Let chicken marinade for at least 1 hour.  Preheat oven at 350 degrees.  Wrap and line baking pan with aluminum foil.  Position wire rack on pan then arrange chicken parts on rack.  Place chicken in oven and bake for 55 to 75 minutes.  Allow chicken to turn a golden brown color.  Remove chicken from oven then let pieces rest for 10 to 15 minutes before serving.  

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