The best part of this recipe is that it doesn't require firing up the grill. The results are amazing right out of the oven!
|1/3 cup||Soy Sauce|
|1/3 cup||INFUSED Blackberry Ginger Dark Balsamic|
|1-2 TBSP||INFUSED Toasted Sesame Oil|
|1-2 inches||Ginger root, crushed|
|3 cloves||Garlic, crushed|
|3 TBSP||INFUSED Baklouti Green Chili Olive Oil|
|4 lbs||Chicken Drumsticks, Wings, or Cut Up Whole Chicken|
Combine all marinade ingredients except the scallions in a blender or food processor and process until smooth. Pour marinade over chicken, reserving a few tablespoons. Refrigerate for a minimum of 2 hours or overnight.
Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking)
Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.