Chicken Marinades

These have been a few of our favorite chicken marinades lately:

Huli Huli Chicken Marinade

(Source: Food and Wine)

1 cup unsweetened pineapple juice

1 cup chicken stock

1/2 cup soy sauce

1/2 cup packed light brown sugar

1/3 cup ketchup

2 teaspoons grated peeled fresh ginger

1 1/2 teaspoons finely chopped garlic

2 pounds chicken

Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large zip-lock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight. 

We either grill the chicken or roast it on a rack in the oven. 

The Best Chicken Marinade Recipe

(Source: ModernHoney.com)

2 pounds chicken thighs

1/3 cup - 1/2 cup extra virgin olive oil depending on preference

3 tablespoons fresh lemon juice

3 tablespoons soy sauce

2 tablespoons balsamic vinegar

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

3 garlic cloves, minced

1 1/2 teaspoons salt

1 teaspoon pepper

In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper. 

Piece chicken with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken. 

Let marinate for at least 30 minutes or 4-5 hours. (I usually marinate it overnight). Grill when ready to eat. 

Chicken Marinade

(Source: Spend with Pennies)

1/3 cup vegetable oil

2 tablespoons red wine vinegar

2 tablespoons Dijon Mustard

3 tablespoons Worcestershire Sauce

1 tablespoon lemon juice

1 tablespoon soy sauce

1 teaspoon black pepper

2 teaspoons dried Italian seasoning

1 teaspoon garlic powder

1 tablespoon brown sugar

4 boneless chicken breasts

Combine all marinade ingredients in a small bowl or a freezer bag. Add chicken and marinate at least 1 hour or up to 6 hours. Grill, bake or broil as desired. 

Chicken Marinade

(Source: Dinner at the Zoo)

1/2 cup olive oil

1/4 cup lemon juice, freshly squeezed

1 tablespoon garlic, minced

1/4 cup balsamic vinegar

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/3 cup brown sugar

2 teaspoons dried Italian seasoning

1 tablespoon Dijon mustard

2 teaspoons kosher salt

1 teaspoon black pepper

Place all ingredients in a large bowl or resealable gallon sized bag. If using a bowl, whisk to combine the ingredients. If using a bag, seal the bag and shake to combine the ingredients. Add 2 - 3 pounds of chicken, then marinate for at least 1 hour, or up to 12 hours. Proceed with cooking method of your choice. 

Spring Green Salad with Roasted Garlic

We recently went to a town that is used to film the Walking Dead series in Georgia and stopped at Nic and Norman's for a bite to eat. I had their salad and it was fabulous! I've tried replicating it at home and it's just as good as what we had at the restaurant! 

Spring Green Salad with Roasted Garlic

(Source: Inspired by Nic and Norman's)

Baby mixed lettuce (I used spring greens) 

Candied pecans (I used regular pecans)

Goat cheese

Cherry Tomatoes

Roasted Garlic 

Balsamic Dressing

Place a layer of spring greens in a salad bowl. Top with pecans, goat cheese, cherry tomatoes, roasted garlic and drizzle the dressing on top. Delicious! 

Flour Bakery Banana Bread

This is the best Banana Bread that we have ever tried! Definitely one that we will make again!

Banana Bread

(Source: Flour Bakery)

210 grams unbleached all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground cinnamon (I omitted)

1/2 teaspoon kosher salt

230 grams granulated sugar

2 eggs

100 grams canola oil

340 grams mashed bananas

2 tablespoons creme fraiche or sour cream

1 teaspoon vanilla extract

75 grams walnut halves, toasted and chopped

Position a rack in the center of the oven, and heat the oven to 325 degrees F. Butter a 9-by-5 inch loaf pan. 

In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside. 

Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. (If you use a handheld mixer, this same step will take about 8 minutes.)

On low speed, slowly drizzle in the oil. Don't pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the bananas, creme fraiche, and vanilla and continue to mix on low speed just until combined. 

Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. No flour streaks should be visible, and the nuts should be evenly distributed. Pour the batter into the prepared loaf pan and smooth the top. 

Bake for 1 to 1 1/4 hours, or until golden brown on top and the center springs back when you press it. If your finger sinks when you poke the bread, it needs to bake a little longer. Let cool in the pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling. 

The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.