Baked Chicken with Molasses

Baked Chicken with Molasses, tender and perfect for Sunday meal.

Ingredients for your cock-a-doodle-do:

12 chicken pieces (6 thighs 6 drumsticks)

Hand sketched image of chicken showing different cuts — Visual diagram of chicken cuts and pieces

Marinade Ingredients:

1 heaped tbsp garlic/ginger paste
1 tsp chicken spice
½ tsp white pepper
1 tsp 5 spice powder
1 tsp Chinese salt
A ¼ cup of soy sauce
1 tsp onion powder
1 tbsp Chinese Rice Wine or Mirin
2 tbsp water
1 tbsp Molasses
1 tsp sesame oil
A drizzle of oil

Bottle of Oil on counter next to white salt and pepper pot — A bottle of oil on a black placemat next to a plant and a white salt and pepper shaker

Method to prepare this Baked Chicken with Molasses dish

Mix all the marinade ingredients in a glass bowl and set aside.
Wash, clean, and dry off the chicken with a paper towel and add to the marinade mix.
With clean hands mix the marinade and chicken in order for the chicken to be covered completely with the marinade.
Cover the glass bowl with cling film and refrigerate for a few hours (2 is enough).
Preheat oven to 180˚C/350˚F.
Drizzle some oil at the bottom of an oven-proof casserole dish or baking tray and add the marinated chicken.
Lower oven temp to 160˚C/320˚F then bake for an hour turning the chicken over after a ½ hour.
Bake until chicken juices run clear and the chicken is cooked through and has a nice golden color.
I served with roast potatoes and Greek Salad.

Prepared, tried, and tested Melanie Kramar

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