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|1||For the chicken, mix the soy sauce, vinegar, crushed garlic, peppercorns and bay leaves in a small bowl. Combine chicken and marinade in a resealable plastic bag, massaging to evenly coat. Refrigerate for at least 2 hours.|
|2||For the cucumber salad, combine cucumbers and salt in a large zip-top bag. Smash cucumbers with a rolling pin, breaking into irregular sized shapes. Transfer to a colander and let drain for at least 5 minutes. Toss drained cucumbers, oil, soy sauce, lime juice, garlic, ginger and crushed red pepper flakes in a large bowl until combined. Keep refrigerated until ready to serve.|
|3||Preheat oven to 375°F. Transfer chicken and marinade to a large Dutch oven. Roast, covered, until sauce slightly thickens, about 15 minutes. Uncover and cook until sauce reduces and coats chicken, about 15 minutes.|
Garnish chicken with cilantro and green onion. Serve with cucumber salad and cauliflower rice.
Drink Pairing: Sonoma Chardonnay