Since becoming a mom, I’ve grown to appreciate the word “easy” more than I ever thought possible. It’s fairly logical to infer, then, that one of my favorite recipes is for this EASY soy sauce chicken (not to be confused with an earlier STIR-fry chicken I also posted). The biggest challenge is remembering to marinate it overnight, but once you’ve got that under control, you can forget it even exists until it’s ready to eat.
SOY SAUCE CHICKEN INGREDIENTS:
- Chicken drumsticks (we use about 12 of them)
- 1/3 cup olive oil
- 1/3 cup vinegar
- 1/3 cup soy sauce
- 2 bay leaves
SOY SAUCE CHICKEN INSTRUCTIONS:
- The night before, peel back and cut off the skin of the chicken drumsticks; put the drumsticks in a baking dish (we use a 9″x13″ Pyrex).
- Combine all the ingredients above and pour over the chicken.
- Let marinate in fridge overnight.
- The next morning, rotate the legs so the other side gets covered in the marinade; put back in fridge. It’s not the end of the world if you forget.
- Preheat oven to 350 degrees about an hour before you want to eat.
- Stick in the oven and cook for 60 min.
Try to serve it with bread because the best part is soaking up the bottom juice (and don’t worry – any raw chicken stuff burned off a long time ago in the oven so it’s safe to eat).