Welcome to day 11 of the Cook Easy Foodie Blogger Challenge. Today’s prompt is “I like chicken, what’s your favorite marinade?”
I’d love to have you join along. You can use the prompt for today or any food topic you have going on for today. Then go and comment below with the link so we can visit and read. If you are following the prompts but not blogging every day, well then still hit me up. I’ll see the comment and respond at any time 😉
Of course by the prompt you can tell that I like chicken. Well chicken is also one of those things that I’m able to eat with my diet restrictions. Chicken breast that is, dark meat is too fatty. Yeah, fun times right? Please don’t let that lead you to believe that I’m perfect and I only eat what I’m supposed to. I’m human, there are times I just need a drumstick. Makes you feel like a little kid.
Being that I do eat a lot of chicken and therefore the family does quite a bit as well, I am willing to try new ways to prepare it. But I have one marinade that’s ALWAYS on the list. Teriyaki!
This recipe is the same one my Mom has always used. She got it from a Japanese guy that lived with them when they were first married. Yeah, some of the hippy stories are pretty hilarious from my parents. Not easy to look at them now and think of those early days.
There were a few years that I wasn’t using this marinade. I’m not sure how I started thinking it was easier to just buy the yucky bottled stuff. It takes barely any more time to whip this chicken marinade together and there isn’t anything fancy about it either.
For the soy sauce, I use the cheapest I can find. I buy it in a large container and use it just for cooking. Saves a ton of money. I also use the jarred garlic to save time.
- ½ cup soy sauce
- ¼ cup salad oil
- 2 Tbsp mollasses
- 2 tsp ground ginger
- 2 tsp dry mustard
- 6 cloves minced garlic
- Put all ingredients in a blender or food processor.
- Mix well.
- Marinade meat for at least an hour, turning over once. But I prefer overnight or a minimum of 4 hours.
You can double, triple or more this batch without any issues. It also works with any meat, well I’ve never tried it on fish but I’m sure it would be great if you did salmon with a quick marinade. For freezing, just put the meat in freezer bags and pour some marinade over it. Make sure it’s sealed well and put it in the freezer as flat as possible. When you take it out to thaw it then marinades the meat. This recipe will do one whole cut up chicken.
Image courtesy of rakratchada torsap / FreeDigitalPhotos.net
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