Garlic, Ginger And Soy Baked Chicken Thighs With Kimchijeon Brei. Blackjackers Playing Loud.

Garlic, Ginger And Soy Baked Chicken Thighs With Kimchijeon Brei

I laugh every time.

Today’s post was last night’s dinner.

I had been wanting to try the Garlic, Ginger And Soy Baked Chicken Thigh recipe, which has all my favorite Asian flavors. I also saw this Matzoh Brei recipe variation and couldn’t wait to give it a go. Kimchi with Matzo Brei sounded so cool.

Put both recipes together and you have one eclectic, interesting and truly tasty meal.

I loved how the marinated chicken was so tender and flavorful. It paired well with the gingery Kimchijeon Brei, which is a fusion of recipes for Jewish Matzo Brei and Korean Green Onion Pancakes.

Garlic, Ginger And Soy Baked Chicken Thighs
Garlic, Ginger And Soy Baked Chicken Thighs


8 boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup honey
1/2 Tbs grated ginger
2 green onions, sliced
5 garlic cloves, minced
Crushed red pepper, to taste
Additional sliced green onion, to garnish


1. Whisk together the soy sauce, honey, green onion, garlic, ginger and crushed red pepper.

2. Place the chicken thighs in the marinade, cover and marinate for 2 hours or overnight.

3. When ready to cook, place the chicken in a baking dish and pour the marinade over.

4. Bake at 350°F for 30 minutes.

5. Garnish with chopped green onions and serve.

Serves 6

Recipe from Southern Fairytale

Kimchijeon Brei
Kimchijeon Brei


2 cups cabbage kimchi (I like the Real Pickles brand, which is a whiter version and heavy on the ginger.)
2 bunches green onion
4 eggs
1 teaspoon salt
4 pieces of matzo
4 tablespoons oil


1. Drain the kimchi and reserve the liquid.

2. Chop kimchi into bite-size pieces, and diagonally slice green onions into inch-long ribbons.

3. Beat eggs in a large bowl with salt and 2 tablespoons kimchi liquid.

3. Crumble matzo into into a bowl of water. Let soak about 1 minute. Drain and gently squeeze excess water from matzo.

4. Add matzo, kimchi and green onions to eggs. Mix well.

5. Heat 2 tablespoons oil in a sauté pan over medium-high heat. Working in batches, spoon ½ of batter into pan and fry, turning when well browned, about 3 minutes per side.

6. Remove from heat and cook the rest of the batter in the remaining oil.

7. Serve the Kimchijeon Brei with soy sauce.

Serves 4 to 6 as a side dish

Recipe from the Wall Street Journal
Kimchijeon Brei

I wanted to play some music that offered a fusion of genres.

Well, the first band I came across during my search had such a wacky album cover, album title, song names, lyrics and band member names that I hardly cared what the music sounded like.

“Croissant, Champagne, Marquise & Ménage” is the first album from Blackjackers, just released last month.

Songs titled Chicken Egg, Russian Rat, Snailspotting and Wooden Spoon completely sparked my curiosity.

Turns out that this outfit out of Portugal has some pretty decent, albeit bizarre, grungy garage rock music going on.

I liked Chicken Egg the most. So freakin’ bizarre, but fun, too.

“The egg is scared as hell
You have to throw it really well
Now think about the smell
Think about it really well”

Oh yes, and the band members:

Alpha Pup – Vocals
Nersu el Tigre – Guitar / Back Vocals
Eddie Bugera – Guitar
Kanito – Bass
Big Muff – Drums

Check out Blackjackers on Facebook and Bandcamp, where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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