The Only Chicken Marinade You Need
Angelo likes to live under the assumption that I survived solely off of ramen noodles, baked potatoes and grilled cheese sandwiches before he came into my life.
While I love those things, I try to point out that that isn't exactly true. Sure, when I'm tired and don't feel like cooking – those are my go-tos, but I actually have a pocketful of recipes that I got from those who raised me.
One of my favorites is my dad's chicken marinade. I have great memories of him making the marinade in the summer, grilling tons of chicken and people coming over to eat. The smell of this marinade makes me remember being a kid and watching his process – he used to put it in bags and let it soak in the fridge for a few hours – and when I got my own place I realized I needed to know the recipe.
Easier said than done.
My dad is not a recipe guy. He's more so a "throw whatever sounds good in there and have it turn out" type guy. Measuring cups? Tablespoons? Ha! Trying to get him to sit down and actually go through the measurements of ingredients was like pulling teeth, Once I wrote it down, I worked on memorizing it so I'd never have to ask again – because it would probably change.
Without further adieu, here's the recipe for The Only Chicken Marinade You'll Ever Need:
· 6 chicken thighs
· 1 ½ cup soy sauce
· 1 tablespoon honey
· 2 cloves of garlic, diced
· 2 tablespoons olive oil
· 1 tablespoon balsamic vinegar
· 1 teaspoon ginger
· 2 green onions, chopped
First thing's first – using a fork, poke your chicken thighs all over. This will allow for maximum infusion of the marinade. Set them aside.
Add your ingredients to a bowl (or bag) and mix together.
Add the chicken and let sit. I've let them sit anywhere from an hour to four hours and they're excellent either way.
My favorite way to cook chicken thighs is in a skillet. I'll add a little bit of olive oil to the pan and then place the thighs in there – being careful not to crowd them. Then I'll add the remaining marinade to the skillet and I'll cook the thighs until they're done – usually about 10-12 minutes - and I wind up with a delicious glaze on the chicken.
When I live on my own, I used to make this chicken once a week – and would snack on the leftovers for lunches. Now that Angelo and I are both eating it – it tends to last about two days, but you can always add more chicken and just double the recipe as you go – really it's just fractions.
Good luck and happy cooking!