Foil-Wrapped Ginger Chicken

• 1 tablespoon soy sauce (regular)
• 1 tablespoon dark brown sugar
• 1 teaspoon dark soy sauce
• 1 inch gingerroot, peeled and cut into thinnest possible slivers
• 1 lb chicken thigh pieces, boned and skinned and cut into bite-size pieces and strips
• 2 green onions, cut into 2-in . lengths and then into slivers
• fresh ground black pepper

1. In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.
2. Preheat oven to 375u0b0. Lay out 8 pieces of aluminum foil, 6 to 8 inches long each. Put 1/8 of the marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.
3. Lay packets on a foil- or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes. Serve hot or warm.

soy sauce, brown sugar, soy sauce, gingerroot, chicken thigh, green onions, fresh ground black pepper

Taken from www.food.com/recipe/foil-wrapped-ginger-chicken-296446 (may not work)