Everything but the Kitchen Sink Chicken

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Everything but the Kitchen Sink Chicken
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 chicken breast halves (1 pound total)
  • 1/4 cup plus 2 tablespoons low-sodium chicken broth
  • 10 cloves garlic, minced
  • 1 shallot, minced
  • 1 small sweet onion (such as Vidalia), minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tamari (dark soy sauce)
  • 1 tablespoon steak sauce, such as A1
  • 2 1/2 teaspoons hot sauce, such as Tabasco
  • 1 1/2 teaspoons freshly grated ginger
  • 1 teaspoon rice wine vinegar
  • 1/4 teaspoon five-spice powder
  • 1/4 teaspoon freshly ground pepper
  • Pinch saffron


Combine all of the ingredients in a heatproof baking pan, making sure to coat the chicken well. Place the chicken, skin side up, in a single layer. Cover with foil and refrigerate for 2 to 6 hours.

Preheat the oven to 350 degrees . Roast the chicken, uncovered, until the juices run clear when the meat is pierced, 50 to 60 minutes. Transfer the chicken to a plate and cover loosely with foil.

Transfer the pan to the stovetop. Simmer the sauce in the pan over medium heat until thickened, 3 to 5 minutes. Strain the sauce over the chicken. Serve with rice if desired.