Soy-Ginger Glaze

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Appears in Cook's Illustrated July/August 2008

SERVESMakes about 1 cup

TIME20 minutes

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WHY THIS RECIPE WORKS

To avoid the charred skin and dried-out meat that plague most chicken breast recipes, we brined the chicken, which gave us juicy, seasoned meat. Covering the chicken with a piece of foil created an oven within an oven, minimizing temperatur...

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