Vietnamese Roasted Chicken Thighs

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Sarlacc
Posted by
filed under Main Dishes

Main Dishes
  
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 728 (36% DV)
Fat: 56g (86% DV)
Carbohydrates: 3g (1% DV)
Protein: 50g (100% DV)
Description: Ga Ro-ti
Tags: chicken, main dish, meat
Ingredients:  Makes 6 servings
4  lb.
 
4 
 
1-1/2  teaspoons
 
1/4  teaspoon
 
3/4  teaspoon
 
3-1/2  tablespoons
 
2-1/2  tablespoons
 

Tip: For nutritional information on all the ingredients in Vietnamese Roasted Chicken Thighs just click on each ingredient name. Then adjust the serving size for any Vietnamese Roasted Chicken Thighs ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
To make the marinade, in a bowl large enough to hold chicken.
2
Add the chicken pieces and use your fingers to massage the marinade into the chicken. Distribute marinade as evenly as possible.
3
cover and marinate in the fridge for at least two hours or up to 24 hours.
4
30 minutes before roasting remove chicken from the fridge.
5
Line a baking sheet with aluminum foil and put the chicken pieces skin side down on the sheet.
6
Position a rack into the middle of the oven and preheat to 400 degrees F.
7
Put the chicken in the oven. After fifteen minutes you will hear sizzling.
8
Using tongs when you hear the sizzling turn the pices over and continue to roast until skin is nicely browned and crispy and juices run clear.
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