Asian Chicken

I used to make this all the time in college for a quick and easy dinner.  I love dark meat chicken, but you're welcome to use whatever kind you life.  You could even buy family-size packs, marinate the whole lot, and throw in just a few pieces into individual freezer bags.  Once you freeze it, you can defrost at your leisure throughout the month.

Asian Marinated Chicken

:: 2 pounds chicken (I used whole legs, whatever cut works)
:: 1/2 cup honey or sugar
:: 3/4 cup soy sauce
:: 3/4 cup water
:: 8 cloves garlic, smashed or minced
:: 3 scallions, cut into 1-in pieces
:: 1-inch chunk of ginger, cut into thin discs
:: 1 tbsp rice wine vinegar
:: hot sauce to taste, or 1 jalapeno, sliced thinly
:: 1 tsp sesame oil

Mix everything together except for the chicken.  If you are using skinless chicken, marinate for about 6 hours.  If you are using skin-on chicken, marinate overnight.  In retrospect, I probably would have poked a few holes in the skin to let the marinade really penetrate.

When you're ready to eat, pre-heat the oven to 350 degrees.  Lay the chicken skin-side down in a baking pan, pour marinade over chicken.  Bake for 25 minutes, turn heat up to 375, and flip chicken over.  Bake an additional 25 minutes.** 

Remove chicken from oven and let rest for 5 minutes before serving.  If you'd like a thicker sauce at this point, pour excess marinade from roasting pan into a small saucepan over medium heat.  Meanwhile, combine 1 tbsp corn starch with 1 tbsp COLD water into a slurry.  Stream the corn starch slurry into the chicken marinade, stirring the whole time until sauce thickens.

I served this with white rice and broccoli!
** for crispier skin, bake at 350 for 25 minutes, 375 for 20 minutes, and broil on low for the last 5 minutes of cooking time.