2 1/2 lb (1.5 kg) meaty chicken pieces (such as chicken thighs)
1/2 cup (125 mL) soy sauce
1/4 cup (50 mL) water
2 tbsp (30 mL) Crisco® Vegetable Oil
2 tbsp (30 mL) Asian sesame oil
2 tbsp (30 mL) honey
2 tbsp (30 mL) crushed sesame seeds
2 green onions, chopped
2 cloves garlic, finely chopped
1 tsp (5 mL) chopped fresh ginger
PREP TIME
15m
COOK TIME
4h45m
TOTAL TIME
5h
YIELD 4 servings
Instructions
Rinse chicken; pat dry.
In a large resealable food storage bag, combine soy sauce, water, oil, sesame oil, honey, sesame seeds, green onions, garlic and ginger; add chicken. Seal.
Refrigerate 4 hours to overnight, turning once or twice.
Heat oven to 350ºF (180ºC).
Pour 1/2 cup (125 mL) marinade into 13" x 9" x 2" (33 cm x 23 cm x 5 cm) glass baking dish.
Add chicken.
Discard remaining marinade.
Bake for 35 to 45 minutes or until no longer pink in centre.