holiday_chicken
Table of Contents
Holiday Chicken
Tags: holiday - dinner - chicken - Passover - Rosh Hashanah
Active Time: 10 minutes
Passive Time: 30 minutes + 2-3 day marinade step
Serves: 8
Description
Chicken made from the leftover chicken from chicken soup
Ingredients
- Chicken thighs: 8, boned and with skin, cooked
- Chicken breasts: 2, boned and with skined, halved, cooked
- Duck sauce: 24 oz
- Thai chili sauce: 16 oz
Notes
- Proportions of sauce are inexact
- Use the chicken you cooked for 40 minutes making the chicken soup. Make 2-3 days ahead of time for best flavor; if it's more, then freeze and put into fridge 2 days before you cook it
Instructions
- Mix together duck sauce and thai chili sauce until the proportions seem right and it tastes good
- Take the chicken you cooked for 40 minutes while making chicken soup and place in a glass baking dish. Pour sauce over chicken, turning the chicken to coat well
- Let marinate in fridge 2-3 days
- When ready to cook, put oven on low broil (about 425 degrees). Cook on bottom rack for 25 minutes then top rack for 5 minutes until browned
holiday_chicken.txt · Last modified: 2023/03/08 18:53 by hc2qk