Like many of my recipes this is a simple make ahead meal that is big on taste on not on prep. If you like some heat to your food just add some hot sauce or chili flakes to the marinade.<\/p>\n\n\n\n
Serves 4 \u2013 6 <\/p>\n\n\n\n
4 chicken Legs<\/p>\n\n\n\n
4 bone in thighs<\/p>\n\n\n\n
1 package wings<\/p>\n\n\n\n
1 cup soy sauce<\/p>\n\n\n\n
1\/4 cup mirin<\/p>\n\n\n\n
1 shallot roughly chopped<\/p>\n\n\n\n
1 lemon cut into quarters<\/p>\n\n\n\n
1\/4 cup roughly chopped fresh ginger<\/p>\n\n\n\n
1 tablespoon kosher salt<\/p>\n\n\n\n
4 cloves garlic roughly chopped<\/p>\n\n\n\n
2 tablespoons olive oil<\/p>\n\n\n\n
In a large bowl add all of the ingredients excluding the lemon. Squeeze the juice from the lemons and toss in as well. Toss the chicken well making sure that it evenly covered with marinade. Cover and refrigerate for at least 4 hours and up to 24.<\/p>\n\n\n\n
Pre-heat oven to 375. 30 minutes before you start cooking let chicken sit out \u2013 the chicken will cook more evenly. Pour chicken and all of the marinade into a roasting. Make sure all of the thighs are skin side up. Cook for an hour and serve with rice and a salad.<\/p>\n\n\n\n
I like to serve this with Miso Rice which is simply a package of Miso soup mix to every cup of water you use to cook the rice and finish with some butter.<\/p>\n\n\n\n
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