The Best Chicken Recipe in the world....
 

Was gonna hijack JYL's thread but figured I would give this a life of it's own... I came up with this recipe about 2 months ago and the family have demanded that I replicate it on a weekly basis.... FWIW, it works just as well in the oven as it does on the grill... I like it better personally on the grill as it adds the smokey flavor... when cooked in the oven, I put it on a rack in a pan, so all the grease drips free...

Real easy recipe, you can have chicken ready to go in 5mins, but I prefer to plan ahead of time and let it marinade overnight....

When I cook this recipe at home, I usually use a pack of three breast with rib bones in and a pack of a dozen or so thighs... if you are planning on using a whole chicken cut up, I would just adjust this recipe to about half of what I am calling for....

This is what I do....


I put my chicken in a large plastic bowl...

I pour in 1/2 cup of regular soy sauce

Then I pour in 1/2 cup of SPECIAL DARK SOY SAUCE (this soy sauce is very dark, thick, and has less salt and flavor of regular soy sauce....

Then I add one teaspoon full of crushed red peppers

Then I add one tablespoon of garlic powder

Then I add 1/3 cup of sugar (use 1/4 cup if you want less sweet)

Then I lightly dust with white pepper

Then I add about a tablespoon and a half of the hot Chinese mustard

I then mix it all over chicken by hand and put the chicken into a large zip lock bag
I then pour the remaining juice in the bowl in the bag and place the bag in the fridge to marinade over night.....

If you do not want to plan ahead and marinade overnight, that is fine... it is ready to go once it is mixed and still comes out delightful... but if you want the flavor to the bone.... marinade it overnight.....

enjoy....

Any guidance on cooking?

I'd like cooking tips too. Grilling chicken is the next thing I want to work on, after the roasting. I've not been satisfied with my grilled chicken breasts.

I cook it in the oven at 350 for about an hour or so... bout the same on the gas grill.... if using a whole chicken, just cut it up first so that the pieces cook faster... I usually make sure that the bone side is down while cooking... on the grill, I will make sure the chicken is done and then I will turn it over to the skin side for about 5-10mins so that the skin gets crispy.... I cook on my gas grill (Jenaire) at it's lowest setting... temp gauge shows right at 350 degrees... to go lower and slower I would need to start turning burners off, but with this recipe, I have had no need to do so...

OOPS! forgot to add the last two ingredients.... I edited my first post.... had to add the white pepper and hot mustard....

Cool, I will try this!