Beer-Basted Chicken with Asian Flavors
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 cup soy sauce
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped garlic
- 6 green onions, chopped
- 2 tablespoons chopped peeled fresh ginger
- 2 tablespoons (packed) golden brown sugar
- 1 tablespoon oriental sesame oil
- 1 3 1/2- to 4-pound chicken
- Carbohydrate 15 g(5%)
- Cholesterol 217 mg(72%)
- Fat 47 g(73%)
- Fiber 1 g(4%)
- Protein 57 g(115%)
- Saturated Fat 13 g(65%)
- Sodium 1963 mg(82%)
- Calories 747
Preparation Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally. Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes. Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.
Preparation Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally. Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes. Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.
