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Foil-wrapped Ginger Chicken





Yields
Makes 8 servings

The brown sugar and soy sauce marinade tenderizes the meat and cooks down into a sticky, deliciously savory sauce. Prep and Cook Time: 1 1/2 hours, plus at least 1 hour of chilling time.

Foil-wrapped Ginger Chicken




Photo: Leigh Beisch; Styling: Dan Becker
 1 tablespoon soy sauce (regular)
 1 tablespoon dark brown sugar
 1 teaspoon dark soy sauce
  One 1-in. piece ginger, peeled and cut into thinnest possible slivers
 1 pound boned, skinned chicken thigh meat, cut into bite-size pieces and strips
 2 green onions, cut into 2-in. lengths and then into slivers
  Freshly ground black pepper
Step 1
1

In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.

Step 2
2

Preheat oven to 375°. Lay out 8 pieces of aluminum foil, 6 to 8 in. long each. Put 1/8 of the marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.

Step 3
3

Lay packets on a foil- or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes. Serve hot or warm.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 77Calories from Fat 26
% Daily Value *
Total Fat 2.2g4%

Saturated Fat 0.6g3%
Cholesterol 47mg16%
Sodium 234mg10%
Total Carbohydrate 2.3g1%

Dietary Fiber 0.1g1%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.