|
 |
12
chicken drumsticks |
 |
2
tablespoons sesame seeds, toasted |
 |
1
teaspoon ground ginger |
 |
1/2
cup lemon juice |
 |
1/2
teaspoon garlic powder |
 |
1/4
teaspoon seasoned salt |
 |
1/2
cup soy sauce (or Bragg's Aminos) |
 |
1/4
teaspoon pepper | |
|
| • |
Toast sesame seeds (if not already toasted) in oven at 400 degrees,
until brown. |
| • |
In large shallow bowl, combine soy sauce, ginger, lemon juice, garlic
powder, salt, and pepper. |
| • |
Add chicken to soy sauce mixture and allow to marinate in refrigerator
for 2 hours, turning chicken occasionally. |
| • |
Preheat oven to 400 degrees. Line a baking pan with aluminum foil;
coat the exposed surface with non-stick cooking spray, olive oil,
or coconut oil. Place chicken in pan. Reserve marinade. |
| • |
Bake chicken for about 40 minutes, turning chicken pieces once and
basting often with the marinade. |
| • |
Place chicken on a serving platter, and evenly coat each piece with
sesame seeds. |
| • |
Pour remaining marinade into a small pan and bring to a boil, reduce
heat and simmer on low for 2 minutes. |
| • |
Serve
heated marinade as sauce for the chicken. |
|
Tip:
To add vegetables to this dish, try broccoli and/or bamboo shoots
right alongside the chicken, using the marinade as sauce. |
| | |
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