Total Steps
7
Ingredients
10
Tools Needed
7
Ingredients
- 1 Chicken, cut into 8 pieces and scored every 1/4 inch
- 1 teaspoon Dry mustard
- 1 teaspoon Cumin
- 1 teaspoon Ground ginger
- 2 Minced garlic cloves
- 1 teaspoon Paprika
- 2 tablespoons Soy sauce
- 1 cup Lemon juice
- 1 cup White wine vinegar
- 1 cup Vegetable oil
Instructions
Step 1
In a small bowl, combine vegetable oil, white wine vinegar, lemon juice, soy sauce, paprika, minced garlic, ground ginger, cumin, and dry mustard to create the marinade.
Step 2
Place the chicken pieces in a shallow dish in a single layer. Spoon the prepared marinade over the chicken.
Step 3
Cover the dish with plastic wrap and refrigerate for at least 12 hours and up to 24 hours, turning the chicken frequently to ensure even marination.
Step 4
Preheat the oven to 350 degrees F.
Step 5
Using a slotted spoon, transfer the chicken pieces to a 13x9x2 inch baking dish, arranging them in a single layer. Set the remaining marinade aside.
Step 6
Bake the chicken uncovered for 50-60 minutes, basting with the reserved marinade and turning the chicken every 10 minutes for even cooking.
Step 7
Transfer the cooked chicken to a serving dish.