Marinated Ginger Chicken
Yield
20 servingsPrep
15 minCook
30 minReady
4 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | pounds |
whole chicken
|
|
| ½ | cup |
lemon juice
|
|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | teaspoon |
ginger root
grated |
|
| 1 | tablespoon |
ginger
ground |
|
| 1 | teaspoon |
onion salt
|
|
| ¼ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.4 | kg |
whole chicken
|
|
| 118 | ml |
lemon juice
|
|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 5 | ml |
ginger root
grated |
|
| 15 | ml |
ginger
ground |
|
| 5 | ml |
onion salt
|
|
| 1.3 | ml |
garlic powder
|
|
Directions
Cut chicken in to serving parts if not already in that form.
Place chicken in shallow baking dish .
In small bowl, combine remaining ingredients, pour over chicken.
Cover, refrigerate 4 hours or overnight, turning occasionally.
Grill or broil as desired, basting frequently with marinade.
Refrigerate leftovers.
