This is the chicken that I cooked last week, marinating in my fridge, along side my last bottle of Redbridge, and 3 bottles of wine. We don't drink much at home, I swear. Summer came around and we thought it would be good to stock up and I guarantee those bottles will still be sitting there in August.
The chicken wasn't too bad. I found the recipe for the marinade on one of those big recipe websites. I wanted to use the tamari I'd finally found but the thing is, I don't like just plain soy sauce, there has to be something sweet to counteract the salt. This recipe called for sugar but it just wasn't enough. I'll try something different next time. Brown sugar perhaps? Reduce the sauce before marinating? I'm not sure. Here's the recipe:
1/2 C Soy Sauce - San-J GF Tamari
2 T Lemon Juice
2 T Sugar
1 clove garlic
1 tsp. ginger - grated
2 T Vegetable Oil
1 tsp. sesame seeds
1 lb. chicken tenderloins or breast
2 green onions (finely chopped)
Combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion in large ziplock bag. Put chicken in bag. Marinate for 5 hours. Grill. Serve. Yum. Can you feel my enthusiasm?
Here's what I didn't do, I didn't put sesame seeds in it, I used yellow onion instead of green onion and I grated it instead of chopping it. I used fresh ginger but it had been in the freezer, Rachel Ray said it's ok to do that! I marinated over night. It wasn't bad at all, it was good, just a little too much salt and not enough sweet for me. I do have pics of the dinner, I had the grilled chicken, broccoli and Carolina Yellow Saffron rice. Plus the chicken was really thin and I over-cooked it. Hey I'm still learning!I saw today an advertisement on the train that says that Le Cordon Bleu cooking school is now in Boston! Oh how I wish I could go there.
eta: next time I think I will try this recipe that was recommended to me by My This & That!