Thursday, May 26, 2011

Finger Lickin' Chicken





Do you ever like to cook up some chicken & have it in the fridge to pile on a salad for lunch? Or to throw into a quesadilla for the kids? This chicken is really good. It would be great served up as a whole breast for dinner, with a few great sides. And frankly, that was my intention when I threw it into the marinade. But, as often happens with life, busy schedules ruled the days/evenings & I never got the chance to plate it up for the family. So, instead, i baked it up one morning & just diced it up & stuck it in the fridge. It all worked out in the end - the kids got something better than just the usual PBJ's for lunch!! LOL

Here's what 'cha need:


Chicken, of course! And red wine vinegar, oil, salt, pepper, Worcestershire sauce, Miracle Whip (not mayo!), garlic salt & ground thyme.

All you need to do is throw everything into a bag & give it a good stir. A tip for getting it all in the bag easily - put the bag in a pitcher & fold the sides over the top.


Add in the chicken & then toss it into the fridge. The absolute minimum would maybe be 4 hours. If you can give it a solid day that would be even better! Flip it over every now & then as it soaks in the goods.


How you choose to cook it is totally up to you. throw it on the grill, cook it in a pan on the stove top - I chose to bake it at 350 for 30 minutes. Cut in to make sure it's done. Undercooked chicken is not awesome! LOL


Isn't it so pretty!!?? Beautiful color and it's so moist & flavorful. I think you're really gonna like it. Don't be afraid of the amount of thyme you add in - it seems like a ton but it's perfect!


Finger Lickin' Chicken:

1 cup oil
1/2 cup red wine vinegar
2 tablespoons Miracle Whip
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt
4 chicken breasts

Combine all ingredients in a bag. Add chicken & marinate at least 4 hours, up to 24 for best results.

Remove chicken from bag & discard marinade. Cook as desired.

Source: Aubrey's Recipes


1 comment:

Counter