My wonderful Mother In Law gave me a book a few years ago called The Flavor Bible. I use it all the time, trying to figure out flavors that compliment each other, to make a dish delicious. I have never made a marinade on my own, up until today, that is. Earlier, I picked up some organic, no hormone added, free range, vegetarian diet, chicken thighs at the store, for the occasion.
I pretty much stalled all morning long, in the form of volunteering at Scotty’s Playhouse. At 1:30pm I finally opted to stop being a chicken(pun intended), and just go for it. I mean, what was the worst thing that would or could happen. The chicken would be barely edible, or inedible, and we would have eggs and tortillas with avocado for dinner. I would just get back on the “horse” again tomorrow, like I have done so many tomorrows before. That isn’t so bad, is it? I promptly got out The flavor Bible and began the marinade.
I have used gallon and 2 gallon sized re-sealable bag for brines I made in the past. I figured that would be an easy, no mess way to go, so I got out a gallon size re-sealable bag. I looked at the ingredients in my kitchen. Garlic on the counter, Bragg Liquid Aminos in the pantry, pepper in grinder, ginger in the freezer.
Ginger keeps beautifully in the freezer. We just take out a nob when we need it. You can peel the skin off easily with a back of a paring knife or spoon, then shave thin slices off easily with a knife, and finely chop the shavings, for minced ginger. Frozen ginger also grates well on a box grater.
Chinese five spice, cinnamon, and sesame oil popped out of The Flavor Bible at me, so I included a little of each. I thought I needed something sweet, and found brown sugar and blackstrap molasses, and added some of each.
Basically it was like when you were little and you were in the kitchen up on a stool pouring things into a glass or a bowl and making concoctions. I felt like if it turned out, it would be a miracle. However, my confidence boosted, when the most wonderful complex smells filled the house, while the chicken was baking.
I am over the moon happy, and proud to say that my family, unanimously agreed that the chicken was tender, juicy, and amazingly, uniquely, flavorful. I served the chicken with some simple roasted squash and zucchini from our garden, and some roasted honey glazed carrots. I am pleased to report, there were clean plates all around.
|Asian Inspired Marinated Chicken Thighs|
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