Ok, so I’m not going to lie to y’all. Going into making this recipe, I did not have very high hopes that it would work. I was just not convinced the combo of flavours was going to work. But I am proud to say; I ended up being very wrong. This Root Beer Chicken had a nice sweet & savoury flavour combo going on & worked great served with a simple rice and veggies side.
Ingredients
Scale
for the marinade:
- 4 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 5 cloves minced garlic
- 1 teaspoon ground ginger
- pepper to season
for the chicken:
- 1 & 1/2 pounds chicken drumsticks
- 3/4 cup root beer
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- Chopped green onion & sesame seeds for garnish {optional}
Instructions
- In a large Ziploc plastic bag, combine the marinade ingredients. Add the chicken to the bag, zip shut, and gently toss until the chicken is coated. Marinate in the refrigerator for at least 4 hours up to overnight – I did overnight.
- Preheat your oven to 400 degrees. Lightly grease a 9×13 baking dish.
- Place the chicken & the marinade in the baking dish. Bake for 30-40 minutes or until the chicken is no longer pink & juices run clear.
- While the chicken is cooking, add the root beer, soy sauce and sherry to a small sauce pan, and bring to a simmer. Let simmer for 15-20 minutes, or until the sauce reduces down to a thick glaze.
- Once the chicken is done cooking, gently toss them in the sauce until evenly coated. Serve hot garnished with green onions & sesame seeds if desired.
