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Thai Chicken w/Basil

2 tablespoons of fish sauce (or substitute 2 additional tbsp. soy sauce)
2 tablespoons of light soy sauce
2 tablespoons of plain low fat yogurt
1 lemon, juice and grated peel
3 cloves garlic, minced
3 tablespoons of minced fresh basil (or 1 tsp. dried)
2 teaspoons of hot red pepper flakes
1 teaspoon of ground ginger
1 frying chicken (3 lbs.) cut up and trimmed of fat

Put all ingredients except chicken in a plastic bag; knead bag lightly to mix. Add chicken and turn bag several times to mix and coat pieces. Marinate at room temperature for 30 minutes or for several hours in refrigerator. Remove chicken from bag and arrange, skin side up in a shallow nonstick roasting pan. Roast in preheated 375ºF. oven for 50 minutes. Serves 6
 

 

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