9.06.2012

foodie friday: chicken marinade

So I'm totally aware it's thursday night but I thought I'd surprise you. After all, I was sick this week and off from work but way too sick to post. So I feel like I owe ya.
And oh do I have something for you. It’s kinda basic. But it’s amazing. It’s a family recipe that’s been kicking around for as long as I can remember [and I got my mom to give me the thumbs up for sharing it with you]! It seems really simple but it is so delicious. It’s our go-to chicken marinade. Although we have used it before on steaks and such and it’s just as good. My mom roasts in the broiler but I just did mine on the stovetop. It’s up to you!

Get a large ziplock bag. Add 4 garlic cloves, minced. I actually mince mine although in many other recipes I grate it so it dissolves. Trust me. Mince. 2/3 Cups of oil. I use olive oil. I think my mom uses canola but I don’t think it really matters. The olive oil will somewhat solidify in the fridge but it’s no biggie. Add the soy sauce… we use the low sodium variety. Then ketchup and vinegar. Finish up with 1 ½ Tablespoons of pepper. I know it seems like a lot. Trust me, it’s not. I am not a pepper person. I almost never add salt or pepper at the table, and when I do, it’s almost always salt. This doesn’t slap you in the face though. Pinky Promise.



I’d say this is good for about 4 chicken breasts. And I put the baggie in a bowl while it’s in the fridge. Only need one disaster in that realm before you learn your lesson. Marinating for 1 hour up to a day is usually kosher. But I’m not watching. 



So I know it seems rather simple and lackluster but give it a try. It packs so much flavor and I know I usually have all the ingredients on hand, which makes it a winner. I always make this with boxed parmesan couscous and salad or broccoli salad. You’ll have to wait for that one. 



Bon Appetit!
 
Chicken Marinade

4 minced garlic cloves
2/3 C oil
1/3 C soy sauce
¼ C ketchup
2 T apple cider vinegar
1 ½ T pepper

Mix in a bag, marinade, and enjoy!



4 comments:

  1. Does this really have 1 1/2 Tablespoons of Pepper?

    ReplyDelete
    Replies
    1. Yes! I know it sounds like a lot but with all the other ingredients it blends really well. I can't handle anything spicy or hot and I even ate this when I was a picky kid so its manageable for sure!

      Delete
  2. How long do you bake it and at what temp? This looks really good!

    ReplyDelete
    Replies
    1. Hi Shauna! I honestly just throw mine in a dry pan and cook it until the juices run clear. Sometimes I stick a knife in the middle to see if is pink anymore. But if you want to bake it, I'd do 450 degrees for 20 minutes and check it to be safe! Enjoy- this is one of my favorite standby's.

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