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September 2008

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sailor kiss

chasingtides in kwick_kitchens

Summer Marinated Chicken

I don't actually have any pictures of this dish, but if you can picture cooked chicken, that's what it looks like. This is a pretty simple, low-key recipe with endless variants. I designed it for my brother's graduation party when we had almost 100 people to feed and needed something that we could cook easily, simply, and in very large batches. That said, we have since had it on several other occasions because it was a hit and my relatives have copies of the recipe.

Take chicken. (We used chicken breasts, but really any cut would work. It's just cheaper to buy breasts in bulk.) Clean. If you have the time/energy/desire, pound with meat mallet. (This is also useful if you'll be sauteeing the chicken.)

Make marinade.

Red wine vinegar
Lemon Juice
Water
Fresh grated ginger
Tarragon
Herbes de Provence

Mix lemon juice, vinegar, and water until you have enough to cover the chicken. Add spices to taste. Personally, I go heavy on the ginger and herbes de provence, but your mileage may vary.

Pour marinade over chicken.

Soak for at least 20 minutes, periodically turning the chicken.

Cook. With this marinade you can bake, broil, grill, or sautee the chicken with success. If baking, broiling, or sauteeing, add a bit (or a lot) of the marinade to the cooking pan.

Serve with fresh summmer greens and rice.

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