Baked Chicken with Garlic and Lemon

Baked Chicken with Garlic and Lemon

The lemon gives this a tang, and the shio-koji really softens the meat. It tastes great on thigh meat too.

Ingredients: 8 drumettes

Chicken drumettes - the first joint of a chicken wing
Shio-koji (salt fermented rice malt)
1 tablespoon
Lemon juice
2 tablespoons
Grated garlic
1 clove
Herb salt
as needed


1. Divide the drumettes into two portions of four, and put in Ziplock bags. Divide the amounts of shio-koji, lemon juice and garlic listed into two, and add a portion to each bag.
2. Rub the chicken through the bag, and leave it in the fridge for a half - full day to marinate. Leave for a full day if possible.
3. Place the chicken skin-side down in the frying pan and cook over a low heat.
4. When browned, turn the chicken over, cover, and cook slowly over low heat.
5. Sprinkle on some herb salt to finish.

Story Behind this Recipe

I came up with this as an easy and quick bento dish. When I serve it to my family at mealtimes, I add garlic, but I leave it out when I'm making this for bento. It's still delicious without.