Filipino Chicken

My mom grew up in the Philippines, and this was part of what she passed on to us.  That, and a love for mangoes. 🙂  This was our favorite!  It makes fantastic and flavorful juice, so serve with Cauliflower Rice, Regular Rice, or mashed root vegetables.

2013-02-05 22.23.09

1/2 cup coconut aminos or wheat free soy sauce*
1/4 cup lemon juice
1/2 head garlic, chopped
4 chicken thighs
4 chicken legs
*OR 6 boneless skinless chicken thighs

1. Mix all ingredients together.  Let it marinate several hours.

2. Preheat the oven to 350 degrees.

3. Place everything in a pyrex or roasting pan.  Place the thighs skin side down – if there is skin.

4. Bake for 45 minutes (30 minutes if it is boneless), then turn the pieces of chicken over (skin side up.  It helps the flavor and caramelization.)

5. Bake for another 50-60 minutes.  You want the liquid to have concentrated into a syrupy sauce, but not burn.  The cooking time really depends on the size and juicyness of the chicken, so just watch it.  I like using thighs or drumsticks because you can cook them for a long time and they just get more tender. 🙂

2013-02-05 07.48.18Here is a picture of legs and thighs – bone in.  I let it cook a little too long and the sauce evaporated too much – but it was still quite delicious! 🙂
*If you buy the less expensive grocery store soy sauce, it may be too thick and salty and need a little extra lemon juice – I’d try 1/3 cup.  I used Bragg’s Liquid Aminos in this recipe – which works great, but is a little less intense.

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2 thoughts on “Filipino Chicken

  1. Pingback: A Word About Main Dishes | simpleandmerry

  2. Pingback: Teriyaki Chicken – The Nourishing Gourmet | simpleandmerry

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