I like playing with my spices, sauces, and seasoning mix to marinade chicken for baking or roasting.  This post is a collection of all the different ways I rub my chicken before it goes into the oven that my family likes.

Baked Chicken Quarters 01/09/2020

Ingredients: 

• 5 large chicken quarters
• 1 pound shallots
• 1 stick (8 Tbsp) unsalted butter
• 1 pk 2-oz of Vietnamese “Spices for Roast Rib, Beef, Or Chicken” (4 Elephant Brand)
• 2 Tbsp lemongrass powder
• 7 Tbsp European Maggi Seasoning Sauce

Note:  The Vietnamese spice mix is a bit spicy.

Direction: Place chicken quarts in aluminum tray. Peel and minced shallots.  Melt the butter.  Rub chicken with shallots evenly.  Mix the butter, Vietnamese spice mix, lemongrass powder, and European Maggi seasoning sauce together and rub it evenly throughout the chicken quarts, making sure the rub is also under the skin layer as well.  This is important for the marinade to penetrate the meat under the skin.  Marinate for one hour before baking. Preheat oven to 350F.  Bake for 30 minutes with covered foil.  Then bake at 400F for 25 minutes.  Broil for 3 to 5 minutes.

Taste results: Chicken quarters were so tender, juicy, and very flavorful.  Baby Ethan loves it.  But it’s too spicy for little Grace. Definitely will make this again for my family and friends.

Two-Way Baked Chicken Recipes 07/09/2019

Note:  I bought a small free-range chicken and cut it in halves so I can bake it at the same time in different oven-safe plates with different marinades or rubs.

Ingredients: 

• 1/2 chicken
• 3-4 ripened apricots
• 1/2 stick butter
• 1/2 cup light brown sugar

Direction:

Rub chicken with butter and light brown sugar.  Halves the soft ripened apricots and pour it over the chicken.  Preheat oven to 350F.  Bake for 20 minutes with covered foil.  Then bake at 400F for 20 minutes.

Taste results: My family likes this version too.  But I think it would be better next time if I puree the apricot.

Other experimental versions of baked chicken that I have tried for my kids: 

For this version, I attempted the apricot version but realized it’s not apricot season so I substituted with soft ripened pears.  It turned out great too!

For this version below, I baked a chicken breast in Vietnamese sweet and sour fish sauce mixture. The meat was soft and juicy.  Forgot how I baked it though.