When Hubby came home from work, he said the house smelled great. When he asked what I was making, I nonchalantly answered, "Crispy 'Snake Skin' Chicken." You should've seen the look on his face! I had to explain that every time I glanced at the recipe title, my crazy eyes kept reading "Crispy Snake Skin Chicken." Yum, right? Haha! I suppose I can't knock it till I try it. :)
Hubby loves skin-on, dark meat chicken so he really enjoyed this meal. I'm not a fan of chicken skin but it worked well for this dish. Crispy skin, tender chicken and a wonderful garlicky soy flavor. Great stuff!
- 3-4 lbs bone-in, skin-on chicken thighs and/or legs (KEY= skin-on)
- 1 c sake
- 1 c soy sauce
- 2 tbs garlic, minced
- Mix sauce ingredients in ziploc/airtight container used for marinating the chicken. Add the chicken, cover and marinate 8+ hrs or overnight.
- SLOW cooking method (1 - 1 1/2 hrs) - Preheat oven to 350F. Place chicken (without the marinade) into roasting pan and bake for 1 hr. After initial hour, check every 15 mins until skin is golden and crispy. Since my chicken was a little crowded in the dish, I broiled it for 3-5 mins to give the chicken a final "crisp." Watch carefully to avoid burning the chicken and/or skin.
- FAST cooking method (45 mins - 1 hr) - Preheat oven to 500F. Place chicken (without the marinade) into roasting pan and bake for 30 mins. Reduce temp to 350 and bake for another 15-30 mins. Chicken is done when it's golden and the skin is crisp. If your chicken needs a "final crisp," broil 3-5 mins till golden brown.