Lately I’ve been dissatisfied with the standard chicken breast – everything I had been trying didn’t impress me. I’d have a few bites, sure, but out of guilt for being wasteful. Of course I’m a leftover queen, but there’s only so many things you can do: chicken salad, chicken on a salad, fajitas, paninis . . . I was bored.
So last weekend I was chatting with my mom on our usual weekend phone call about what we were doing for dinner. She started describing a chicken marinade she and my dad came up with – Frank’s Red Hot Sauce, lime juice, and cumin. I was instantly interested, grilling her on how long they marinated the meat, was there more Frank’s or more lime? Beside knowing that I love all of these flavors, I had all of the necessary components in the house. The best part is that it would be perfect with the southwest-inspired quinoa salad I made earlier that morning. The quinoa salad is with sweet corn cut off the cob and sauteed with jalapeno, garlic, and red onion, and tossed black beans, green onion, cilantro, and a dressing of lime juice, olive oil, and chili powder (recipe coming this week). It also got me thinking about a balsamic vinegar marinade I used to use a lot that would be perfect in the pearl couscous salad I also made that morning tossed with pesto, cherry tomatoes, fresh basil, and fresh mozarella (also coming this week).
In any event, try these two different marinades and think of your own. Here’s a few things to consider: marinates with high acidity will permeate the protein much faster, such as citrus juices, vinegars, and buttermilk. These types of marinades are best when you want to eat quickly, like after work. Marinades with no acid – such as oil based – should sit much longer and are better the longer they sit. These are good when you’re preparing the coming week’s meals in advance because it doesn’t matter which day of the week you choose to eat it.
I suggest preparing your marinades in zip-top plastic bags, mixing it in the bag, and then adding the meat. Set the loaded bags on a plate and place on the lowest shelf in the fridge to sit. The plate is important to catch any unintended leaks, and the lowest shelf helps to prevent cross-contamination between the other foods in there.
Riccio’s Red Hot Chicken
1/3 cup Frank’s Red Hot Sauce – Original
juice of 1 lime
2 tsp. Cumin
pinch of salt
2 chicken breasts
Mix Frank’s, lime juice, and cumin in a gallon size plastic bag. Add the chicken. Marinate in the fridge for approximately 2 hours. If you’re short on time, try for at least 30 minutes.
Balsamic Chicken
1/4 cup balsamic vinegar
splash of olive oil
pinch of salt
pepper
2 chicken breasts
Mix everything but the chicken in a gallon size plastic bag. Add the chicken. Marinate in the fridge for approximately 2 hours. If you’re short on time, try for at least 30 minutes.
