Soy-Garlic Chicken (easy, no fuss, quick, can be gluten-free)

This recipe was born out of necessity as many good ideas are.  I expected a bunch of people for lunch and needed a quick grill recipe for chicken because I had about 10 lbs of chick thighs. I grilled the chicken in aluminum foil with soy sauce and garlic powder and it was a hit.  Nowadays, I rarely cook this recipe on the grill, but I’ve found that it is equally good baked in the oven.

Soy-Garlic Chicken

any number of chicken thighs or breasts ( I buy the already skinless, and sometimes boneless, thighs.  Thighs are juicier than breasts, but both stay moist in this recipe)

soy sauce or tamari sauce (if you are gluten intolerant, look for the wheatless varieties)

garlic powder

Preheat oven to 350 degrees.  If you have skin-on chicken, removed the skin.  Trim extra fat.  Arrange chicken side-by-side in casserole dish (don’t stack ’em).  Pour enough soy sauce or tamari sauce over the chicken, so that the bottom of the casserole dish is covered about 1/4-1/2 inch deep. It should NOT cover the chicken though.   Sprinkle garlic powder over the chicken.  Cover and bake for 1 hour.  About 10 minutes before chicken is done, turn chicken over and recover.  Continue baking.

NOTE:  I drizzle some of the casserole drippings over the chicken and over starchy sides like potatoes, rice, or quinoa.