SOY SAUCE CHICKEN – Rakhela's Caribbean Cuisine

Step 1: Prepare Chicken

Take 4 chicken leg quarters, wash them thoroughly, and pat them dry with paper towels.

Step 2: Season Chicken

Sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of chili flakes, and 1 tablespoon of 5 spice powder over the chicken leg quarters.

Step 3: Add Sauces and Aromatics

Pour 1/4 cup of dark soy sauce and 1/4 cup of oyster sauce over the seasoned chicken. Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger.

Step 4: Massage and Marinate

Add 1 tablespoon of sugar (or honey) to the chicken. Wearing gloves, thoroughly massage all the seasonings and sauces into the chicken, ensuring every piece is well coated. Cover the bowl and allow the chicken to marinate for at least 1 hour in the refrigerator (the video shows marinating for 2 hours).

Step 5: Prepare for Roasting

Preheat your oven to 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)). Carefully place the marinated chicken leg quarters onto a baking pan.

Step 6: Add Remaining Marinade

Pour any remaining marinade from the bowl over the chicken in the baking pan. This will help keep the chicken moist and add flavor.

Step 7: Roast the Chicken

Place the baking pan in the preheated oven and roast for about 45 minutes, or until the chicken is cooked through, tender, and has a beautiful dark brown, glossy finish.

Step 8: Garnish and Serve

Remove the chicken from the oven. Garnish with chopped green onions/scallions. Serve hot with a simple fresh salad.

• Marinate the chicken for at least 1 hour, or preferably 2 hours or more, to allow the flavors to fully penetrate.

• Baste the chicken with the pan juices during roasting to keep it moist and enhance the glaze.

• Adjust the amount of chili flakes to your preferred spice level.

• This chicken can also be cooked in an air fryer for a crispy finish.

• For a different texture, the chicken can be deep-fried after marinating.