For me, cooking is 30% familiarity , 70% exploration.
The 30% is made up of tried and true, repeatedly tested and tweaked recipes that I’ll likely make until the end of the time. For some reason, the blog is woefully devoid of my 30%, an error I am determined to rectify.
My 30% is not made up of complex recipes that take 3 days of preparation, 12 hours in the oven, special skills or expensive tools. A potato ricer will never be needed, that I can promise you.
Over the next few months, I’ll be sharing some of the recipes that make up the 30% that I’ve made dozens, if not hundreds of times. This chicken marinade falls in the “hundreds” column. I promise that is no exaggeration. Would I lie to you?
The marinade itself contains only non-perishable ingredients that I always have on hand like soy sauce, vinegar and a handful of basic spices. I absolutely NEVER measure anything (although I did include some guesstimations below for the good people out there in TV land), which allows me to throw it together it about 90 seconds. It a very forgiving and flexible marinade. After the first time, you’ll probably never look at the recipe ever again.
The marinade imparts its flavor in under 30 minutes, keeps the chicken moist and is super flexible whether the chicken is grilled, baked or sauteed. It is a must for chicken fajitas. The natural sugars caramelize and glaze the chicken in yumminess.
Add my Everyday Chicken Marinade to your list of regulars. It’s one of my 30% made for the 100% of YOU.
Everyday Chicken Marinade (enough for up to 1 1/2 lbs or 750 g chicken)
1/2 c soy sauce or tamari
1/8 c worchestershire sauce
1 tbsp red wine vinegar
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp black pepper
1/4 tsp chile powder
1/8 tsp cayenne (if you like it a little spicy)
Note for your perusal
You’ll notice there is no salt in this bad boy. The soy sauce and worchestershire sauce are salty enough. You’ll find the chicken to be seasoned perfectly.
Combine all ingredients in a bowl and toss in the chicken to coat. Let marinade for at least 30 minutes and up to 24 hours.