Thursday, January 25, 2007

Beer-Basted Asian Chicken

  • 4 lbs. whole chicken
  • 1 can (12 fl. oz.) beer
  • 1/2 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup packed light brown sugar
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons peeled, chopped fresh ginger
  • 4 cloves garlic, finely chopped
  • 1 tablespoon sesame oil

PLACE chicken in large, heavy-duty resealable plastic bag. Add beer, soy sauce, lime juice, sugar, cilantro, ginger, garlic and oil. Marinate, turning chicken occasionally, for at least 4 hours or overnight.

PREHEAT oven to 350° F. Place chicken and marinade in 13 x 9-inch baking pan.

BAKE, basting occasionally, for 1 hour 20 minutes or until juices run clear when thigh is pierced. Transfer chicken to platter.

STRAIN pan juices into medium saucepan; spoon off fat and discard if necessary. Boil for 6 to 8 minutes or until sauce is reduced to about 1 cup. Serve sauce with chicken.

(Makes 4 servings)

Thanks to BBD

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