Soy Glazed Chicken
|Meaty chicken pieces||2 Pound, skinned|
|White vinegar/Rice wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Grated fresh ginger root/1/8 teaspoon ground ginger||1⁄2 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
Rinse chicken; pat dry.
Place chicken in a plastic bag set in a deep bowl.
For marinade, in a mixing bowl combine vinegar, honey, soy sauce, garlic, gingerroot, and onion powder; pour over chicken in bag.
Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Remove chicken from bag, reserving marinade.
Arrange chicken in a 12x7 1/2x2 inch baking dish with meaty portions toward edges of the dish.
Pour marinade over chicken.
Cover with waxed paper.
Cook on 100% power (high) for 12 to 14 minutes or till chicken is tender and no longer pink, rearranging and spooning marinade over chicken after 8 minutes.