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Author Notes: This dish was created based on a greek lemon chicken recipe and then adding ginger and soy sauce to bring in Korean flavors. —JinJoo Lee
- 3 tablespoons soy sauce (Jin Ganjang)
- 3 tablespoons white wine
- 1 tablespoon cooking sake or mirin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh ginger, chopped
- 2 pounds bone-in, skin-on chicken thighs
- 1 piece yellow onion, sliced
- 1 piece lemon, sliced
- 1 tablespoon chives or young green onions, chopped
- 1/2 piece lemon, juiced
- 2 tablespoons extra virgin olive oil
- 3 cups cooked rice
- Mix soy sauce, wine, oil and ginger (add 1~2 tsp sugar or other sweeteners if you like sweet flavors).
- Clean chicken thighs and legs. Remove excess fat and also poke a few times with your knife.
- Massage chicken with your hands in the soy ginger sauce and leave to marinate for 2 hours at room temperature.
- Preheat oven to 350° F (175° C). In a heavy (oven safe) pan or dutch oven large enough to hold all thighs/legs in a single layer, heat 2 Tbs EVOO over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4-5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside.
- With the pan still hot, add onion slices and lemon slices. Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off.
- Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 Tbs of sake or mirin.
- Cover and transfer pan to oven and bake for 40 – 45 minutes.