Asian Baked Chicken
Posted On 28 January 2023
Don’t believe everything you read in books — you can cook chicken that isn’t dry.
Asian Baked Chicken
Equipment
- Baking dish with lid, large enough to accommodate two breasts.
Ingredients
- 2 boneless, skinless chicken breasts
- ½ teaspoon grated ginger
- 1 teaspoon minced lemongrass
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Heat oven to 350°F / 175°C
- Rinse the chicken breasts, pat dry, and place in baking dish
- Mix the other ingredients together in a small bowl and whisk to combine.
- Liberally poke the chicken breasts with a fork and pour the sauce over. Turn the breasts over, poke some more. Make sure both sides have sauce.
- Cover and place in the oven. Immediately reduce temperature to 200°F / 95°C.
- Let bake covered for 30-40 minutes, turning over once. Chicken is done when thickest part of the breast reaches 145°F / 65°C. Remove from oven and from pan to a plate and let rest 10 minutes before slicing.