Recipe: Asian Chicken

This recipe was featured in the February 2007 Family Circle magazine. Beautiful isn’t it? Very simple recipe for those dark cuts of meat (even though I used breasts for the picture) and all together very yummy.

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2 tsp fresh ginger, minced
3 cloves garlic, minced
2 shallots, minced
2 tbsp fish sauce
1/4 cup oyster sauce
2 tbsp soy sauce
1/4 cup brown sugar
2 tsp black pepper
2 pounds chicken legs

Wisk together the ingredients. I made quick work of it by using the food processor. Remove the skin from the chicken legs and marinade for at least 30 minutes.

Heat the oven to broil and broil the chicken for 15 to 20 minutes, turning every 5 minutes to prevent burning. While that’s cooking boil the marinade with 3/4 cup water for about 3 minutes on high to reduce.

Pour the marinade over the chicken and serve.

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