octo vinaigrette chicken


5lbs of chicken thighs (you can use any part of the chicken, wings are awesome too)

octo vinaigrette

2 tablespoons finely chopped garlic (frozen)

2 tablespoons chopped, peeled fresh ginger (i freeze it, easier to shred)

2 tablespoon korean red chili pepper powder (you can reduce this if you prefer a milder taste)

1/4 cup rice vinegar

1/4 cup light soy sauce (gluten free)

3 tablespoon grapeseed oil

2 tablespoon asian sesame oil

1 1/2 tablespoon sweetener (i used light agave nectar)

freshly ground black pepper & sea salt

4 green onions, chopped (optional)

mix vinaigrette and set aside.

cook chicken at 425 degrees for 1 hour.

let chicken cool and place into a pretty platter/bowl.  Pour vinaigrette mixture and stir.  let it rest for 10-20 minutes before serving.

serve it with your favorite veggies or quinoa.

Recipe adapted from David Chang’s, “Momofuku”, octo vinaigrette.  sometimes i use the vinaigrette (the first 9 ingredients) as a sauce for wings, shrimp or just even on salads.  it’s quite versatile, i absolutely love it!


About Emashita

Hailing from New Hampshire, I have re-invented this blog to share my delicious (e is for Emilie and mashita means delicious in Korean) life with friends & family, and of course with new friends that stumble upon my site. I value simple ingredients & recipes, shorter the list the better!
This entry was posted in cage-free, gluten free, recipes, refined sugar free. Bookmark the permalink.

One Response to octo vinaigrette chicken

  1. sweetopiagirl says:

    Reblogged this on UNIQUE GREETING CAKES.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s