Ice Storm Chicken

Anyone who lives in Montreal has heard of the ice storm of ‘98. The city was out of commission for 2 weeks – schools were closed, businesses were closed too and many many people lost power. 
The day before the Ice Storm, my mom bought tons of chicken breasts because it was on sale. When we lost power, she put the chicken in our neighbor’s freezer, and over the week, it traveled to my grandparents’ house and then my aunt and uncle’s cold storage room and finally our friends who invited us to stay with them. At this point, my mother had to cook the chicken. She used this recipe (which comes from her friend Barbara with of few of my own adaptations) and it has since been dubbed “Ice Storm Chicken”.

1 whole chicken, cut into eighths 
1/4 cup oil olive
1/4 cup soy sauce or GF tamari
juice and zest of 1 lemon
1 Jalapeño pepper, sliced and seeds removed 
3 garlic cloves, minced 
2 tbsp minced fresh ginger
2 tbsp fresh mint, divided 
Sesame seeds for garnish .

Spread chicken evenly in baking pan. 
Mix together oil, soy sauce, lemon juice and zest, jalapeño, garlic, ginger and 1 tbsp mint. 
Pour marinade over chicken and let sit for about 1 hour (turning halfway through if you remember). Preheat oven to 375°F convection or 400°F. 
Bake uncovered for about 40 minutes, until juices run clear. Make sure to check dark and white meat – every oven is different and cooking time could vary. 
Garnish with remaining meat and sesame seeds.

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