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
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Ingredients
- Chicken Marinade
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3 tablespoons
soy sauce (Jin Ganjang)
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3 tablespoons
white wine
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1 tablespoon
cooking sake or mirin
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1 tablespoon
extra virgin olive oil
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1 teaspoon
fresh ginger, chopped
- Other Ingredients
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2 pounds
bone-in, skin-on chicken thighs
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1 piece
yellow onion, sliced
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1 piece
lemon, sliced
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1 tablespoon
chives or young green onions, chopped
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1/2 piece
lemon, juiced
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2 tablespoons
extra virgin olive oil
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3 cups
cooked rice
Directions
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Mix soy sauce, wine, oil and ginger (add 1~2 tsp sugar or other sweeteners if you like sweet flavors).
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Clean chicken thighs and legs. Remove excess fat and also poke a few times with your knife.
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Massage chicken with your hands in the soy ginger sauce and leave to marinate for 2 hours at room temperature.
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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.
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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.
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Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 Tbs of sake or mirin.
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Cover and transfer pan to oven and bake for 40 – 45 minutes.
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