Marinated Ginger Chicken
Yield
6 servingsPrep
20 minCook
30 minReady
5 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 1 | teaspoon |
ginger root
|
|
| ½ | cup |
lemon juice
|
|
| 1 | tablespoon |
ginger
ground |
|
| ½ | cup |
vegetable oil
|
|
| 1 | teaspoon |
onion salt
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 5 | ml |
ginger root
|
|
| 118 | ml |
lemon juice
|
|
| 15 | ml |
ginger
ground |
|
| 118 | ml |
vegetable oil
|
|
| 5 | ml |
onion salt
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 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.
