Beer-Basted Asian Chicken 啤酒Basted亞洲雞

Ingredients

• 4 pounds whole chicken
• 1 (12-ounce) can 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

Method

1. 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.
2. Preheat oven to 350°F (175°C). Place chicken and marinade in 13 x 9-inch baking pan.
3. Bake, basting occasionally, for 1 hour 20 minutes or until juices run clear when thigh is pierced. Transfer chicken to platter.
4. 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 6 servings.

Estimated Times:
Preparation Time: 15 mins
Cooking Time: 1 hr 30 mins
Cooling Time: 4 hrs marinating

成份

• 4磅全雞
• 1（12盎司）啤酒能
• 1 / 2杯馬吉口味的亞洲烹飪醬油
• 1 / 4杯新鮮青檸汁
• 1 / 4杯糖包裝淺棕色
• 1 / 4杯切碎的新鮮香菜
• 2湯匙去皮，切碎的生薑
• 4瓣大蒜，切碎
• 香油1大勺

作法

1。雞塊大，重型重複密封塑料袋。新增啤酒，醬油，酸橙汁，糖，香菜，姜，蒜和石油。醃，把雞偶爾，至少4小時或隔夜。
2。烤箱預熱至350 ° F（175℃）。醃雞廣場和13 × 9英寸的餅鐺。
3。烘烤，basting偶爾為1小時20分鐘或直到汁液是清澈的時候大腿被刺穿。雞轉移到盤片。
4。應變泛果汁成中型平底鍋，勺子把脂肪和丟棄如有必要。煮沸6-8分鐘或直到醬減少到約1杯。為醬雞。

使6份。

估計時間：
準備時間：15分鐘
烹飪時間：1小時30分鐘
冷卻時間：4小時浸泡