Himalayan chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil |
| ¼ | cup | White wine vinegar |
| ⅓ | cup | Lemon juice |
| 2 | tablespoons | Soy sauce |
| 1½ | teaspoon | Paprika |
| 2 | Minced garlic cloves | |
| 1 | teaspoon | Ground ginger |
| ¾ | teaspoon | Cumin |
| ½ | teaspoon | Dry mustard |
| 1 | Chicken, cut into 8 pieces, | |
| Scored every 1/4\" | ||
Directions
In a small bowl combine oil, vinegar, juice, soy, paprika, garlic, ginger, cumin & mustard. Place chicken in shallow dish in single layer. Spoon marinade over & cover with plastic wrap. Refrigerate for at least 12 hours & up to 24 hours, turning frequently. Heat oven to 350. With slotted spoon transfer chicken to 13 X 9 X 2" baking dish in a single layer. Set marinade aside. Bake uncovered 50-60 minutes, basting with the marinade & turning every 10 minutes. Transfer to heated platter & serve.
File