The Orgasmic Chef

Chicken Maryland

Sometimes I’m not a very good Australian. Yes, it’s a shocker but it’s true. I went out to lunch last Sunday and ordered baked stuffed chicken and it was fantastic. As I was taking a bite, one of the servers came by and said, “That chicken maryland is my favourite!” My chicken was the breast and the little thigh bone.

Being American by birth and most of my adult life, I had no idea what a chicken maryland was. I came home and went to the supermarket website and ordered a chicken maryland. Well, what I ate on Sunday is not that.

A chicken maryland is the thigh and leg. There’s no way to stuff a chicken maryland, folks, so I went to the pantry and made a marinade of soy sauce, fresh ginger, honey and sesame seeds. I put the seeds right in the sauce and then plopped the chicken in and massaged it really good and put it in the refrigerator for a couple of hours.

After two hours, I preheated the oven to 350F/180C and placed a piece of baking paper on a baking sheet and placed the chicken on top. I drizzled just a bit of extra sauce on top and into the oven. I set the timer for 25 minutes and turned the legs over and sauced them again and set the timer for 18 minutes. I turned them right side up and put the remaining sauce on and set the timer for 7 minutes. When the timers was done, so was my chicken.

Chicken Maryland
Recipe Type: Main
Cuisine: Asian
Author: Maureen Shaw with inspiration from [url href="" target="_blank"][/url]
Prep time:
Cook time:
Total time:
Serves: 4
This chicken dinner is so easy an 8 year old could make it and so good, you could enjoy it in a restaurant.
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • thumb sized piece of fresh ginger, grated
  • 1/2 long red chilli, roughly chopped (optional)
  • 2 cloves garlic, crushed
  • 1 tablespoon sesame seeds
  • 4 chicken marylands (chicken leg and thigh joined)
  1. Place sauce ingredients into a small bowl and whisk to combine.
  2. Place chicken in a flat dish and pour over the sauce then cover and place in the refrigerator for 2 hours.
  3. In 2 hours, place the chicken on the countertop and remove large pieces of chilli, then preheat oven to 350F/180C.
  4. Put baking paper on a baking tray and place the chicken on top. Add a bit more sauce and place in the oven. Set the timer for 25 minutes.
  5. Turn the chicken over and add more sauce and set the timer for 18 minutes.
  6. Turn the chicken over again and add the remaining sauce and set the timer for 7 minutes.