Chicken From The Fridge Door And Drawers

• 1/4 bottle Italian dressing
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 3 tablespoons brown sugar
• 1 tablespoon garlic paste
• 1/2 teaspoon anchovy paste
• 1 teaspoon ginger paste
• 2 tablespoons italian herbs, dried
• 3 tablespoons sriracha, or to taste
• 1 whole lemon, halved, zested and juiced
• 3 pounds whole chicken, flattened or chicken pieces

1. To flatten a whole chicken, remove the backbone and press down on the breastbone until the chicken flattens out. A whole chicken cooks faster this way.
2. Add the Italian dressing, soy sauce, balsamic vinegar, brown sugar, garlic paste, ginger paste, anchovy paste, italian herbs, sriracha and lemon halves to a heavy duty zip top bag or a glass bowl. Mix marinade together well. Add the chicken and coat with the marinade. Marinate for at least 1 hour or overnight.
3. Remove chicken and either BBQ or cook in a 350 degree oven until internal temperature reaches 165, approximately 45-60 minutes.
4. Again, use what you've got! I've made teriyaki with preserved lemons, dijon and honey sesame dressing with anchovy paste and BBQ sauce, teriyaki, dijon, and gochujang (spicy chili sauce). I try to balance sweet, spicy and tart flavors. Add vegetables like onions and whatever herbs you have available!

italian dressing, soy sauce, balsamic vinegar, brown sugar, garlic, anchovy paste, ginger paste, italian herbs, sriracha, lemon, chicken

Taken from food52.com/recipes/36371-chicken-from-the-fridge-door-and-drawers (may not work)