#ThrowbackThursday: Baked Mayo Chicken

3 months ago

Childhood food memories linger with this dish


Baked Mayo Chicken “Throwback Chicken”

12 Chicken legs and thighs

Juice from 5 calamansi

2 Tbsps Patis

3 Chicken bouillon cubes, crushed

*Pinch of ground black pepper

1 cup Mayonnaise

1/2 cup Soy sauce

  1. Wash chicken legs and pat dry with paper towels.
  2. In a mixing bowl, combine calamansi juice, patis, and a pinch of black pepper. Mix in crushed chicken cubes and mash until dissolved. (You may also use salt and pepper in place of chicken cubes). Rub this mixture all over the chicken pieces. Cover bowl or tray with plastic cling wrap and leave chicken to marinate in the refrigerator for a few hours or overnight.
  3. Preheat oven to 375°F. In a bowl, combine mayonnaise and soy sauce and mix until well-blended.
  4. Drain chicken marinade and discard. Dip chicken legs in the mayo-soy mixture, coating chicken pieces completely. Arrange chicken in a baking dish and cover with foil.
  5. Bake in a preheated oven for 25-30 minutes. Remove aluminum foil, brush chicken with drippings, and cook for another 15-20 minutes until chicken skin turns golden brown.
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