Asian Marinated Chicken

I made this dish over the weekend and served my Cucumber Salad as a side. Let me just tell you that it was a HUGE hit! I always seem to have an abundance of chicken on hand, and so I am always looking for new ways to serve it up. I do suggest that you stick to the instructions of marinating for 24 hours. I prepared one tray of it a day in advance and then another tray the day I was going to cook it. The dish that marinated for the full 24 hours was literally TWICE as flavorful. (Live and learn) I also added a dash of garlic chili sauce for some kick. So good! Enjoy!

Ingredients:
1/2 cup soy sauce
1/4 cup dark brown sugar
3 Tbs peeled and finely chopped fresh ginger, from 1 ( 3 - 4 ") piece
4 garlic cloves, finely chopped
2 tsp toasted sesame oil
1 tsp freshly ground black pepper
2 tsp garlic chili sauce *optional
3 Lbs bone-in, skin-on,chicken thighs, drumsticks, and breasts, combination of all three

Directions:
Whisk all of the marinade ingredients together and pour into a 9X13 broiler proof baking dish. Lay chicken pieces in a single layer on top of marinade and turn to coat. Cover and refrigerate for 24 hours, turning chicken at least once during that time. Remove chicken from refrigerator and let sit at room temperature for about 30 minutes. Place oven rack in the middle and heat oven to 475 degrees. Turn all chicken pieces skin side up in the dish. Bake for 40 minutes or until chicken is starting to turn dark brown in color. Set the oven to broil and roast until the skin is nice and crisped, about 3 minutes. Serve with sauce on the side.

Recipe adapted from: Chow