When former Hawaii resident Steve Torkildson would cook for friends, his go-to recipe was Magic Chicken, so named because its easy marinade creates such a wonderful dish, it’s like magic. The simple preparation can be baked or barbecued for a crowd.
“Tequila is the key,” he tells me from his Dallas home.
The magic sauce has only four ingredients: store-bought, soy-based barbecue sauce (such as teriyaki, kalbi or Huli-Huli), minced garlic, sliced ginger and the Mexican liquor.
The proportions are very flexible, so adapt them to your preferences. It takes just minutes to assemble.
This wizardry begins the night before. Soak chicken parts in the marinade and refrigerate.
Torkildson prefers chicken breasts. But you can use any cut of chicken: bone-in or boneless, skin-on or off.
Bake or barbecue. If you select skin-on chicken, change the heat setting to broil. It will take just a few minutes to brown that skin to a crisp.
Try this recipe and invite some magic into your life.
TORKILDSON’S MAGIC CHICKEN
By Steve Torkildson
- 4 chicken breasts, skinless or skin-on, boneless or bone-in
>> Marinade:
- 1-1/2 cups soy-based barbecue sauce
- 1/2 cup tequila
- 1 tablespoon minced garlic
- 1-1/2 inches ginger, peeled and sliced
Combine marinade ingredients. Add chicken; cover and refrigerate overnight, or at least 3 hours.
Heat oven to 350 degrees.
Discard ginger and place chicken pieces on baking rack. Bake to an internal temperature of 165 degrees, about 40 minutes. If chicken has skin broil on high 2 to 3 minutes to brown skin. (Chicken may also be barbecued on a grill.)
Let rest 5 minutes before serving. Serves 4. This recipe is easily multiplied.
Nutritional information unavailable.
“Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
