CHEF JEFF -- ONE BYTE AT A TIME: Thai-Baked Chicken

For a taste of Thailand, try this baked chicken dish.

Thai-Baked Chicken

1 3-inch piece fresh ginger

6 garlic cloves

1 medium onion, quartered

1 13.5-ounce can coconut milk

¼ cup dark brown sugar, packed

2 tablespoons soy sauce

1½ teaspoons sesame oil

4 chicken breast halves or 1 frying chicken cut up, skin on

Cilantro or fresh basil leaves for garnish

Peel ginger. Slice into 1-inch pieces. Peel garlic. Place ginger, garlic and onion quarters in food processor. Pulse until very finely chopped. With machine running, add coconut milk, brown sugar, soy sauce and sesame oil. Place chicken in single layer in shallow container. Pour marinade on top. Cover tightly. Refrigerate at least 12 hours, turning from time to time. Uncover and bake at 375 degrees for about 1 hour, or until chicken is done. Switch oven to broiler for last 5 minutes or so to crisp and burnish skin. Sprinkle cilantro or basil on top before serving.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.