Chicken Marinade Sauces

 Sticky Asian Ginger chicken

2 chicken breasts cut into pieces in a large ziplock

2 tablespoons evoo

1/4 cup brown sugar

3 tablespoons soy sauce or coconut amino

1 tablespoons minced garlic

1 tablespoon grated ginger 

pepper to taste

To make

Pour everything into a pan with a little oil. Cook until chicken is done and sauce it thick. We serve over rice with broccoli and green onions. 


Honey mustard for ranch chicken sandwiches

1/4 cup yellow mustard

1/4 cup honey

2 teaspoons lemon juice

1/4 teaspoons paprika

1/4 teaspoons salt

pinch of red pepper flakes

Pour over two butterfly cut chicken breasts to make 4 sandwiches. 

We grill them and put them in a hamburger bun with cheddar cheese and crispy bacon strips. 


Chicken Shawarma

2 chicken breasts in a ziplock

2 tablespoons lemon juice (juice of 2 lemons) zest of 2 lemons

2/3 cup EVOO

4 tablespoons minced garlic

2 teaspoons smoked paprika (regular is okay too)

2 teaspoons cumin

2 teaspoons coriander

2 teaspoons red pepper flakes

1 teaspoon turmeric

1 1/2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon cinnamon

We like to BBQ this one and cut into small pieces. We serve with homemade Naan bread, roasted veggies, couscous and tzatziki. Here is our homemade Naan recipe.


Pineapple chicken

2 chicken breasts in a ziplock

1/4 cup pineapple juice

2 tablespoons soy sauce or coconut amino

1 tablespoon minced garlic

1 tablespoon EVOO

1 teaspoons onion powder

1 teaspoons ground ginger

1/2 teaspoons salt

1/2 teaspoon pepper


Lemon, garlic, herb

2 chicken breasts in a ziplock

1/4 cup EVOO

3 garlic cloves minced

3 tablespoons lemon juice

1 teaspoons ground mustard

1 teaspoons dried dill

handful of fresh herbs or a few teaspoons dried of your choice. 

1/4 teaspoon salt

2 tablespoons honey

We like to oven bake this one at 425 degrees for 18-20 minutes. We love to serve it with mashed potatoes and veggies. 


Fajita

2 chicken breasts cut into strips or bite size pieces and placed in ziplock

juice of 1-2 oranges or 1/4 cup OJ

2 tablespoons fajita mix (Homemade)

splash of EVOO

We cook this in a pan until it is cooked through. We cook onion and peppers in a second pan with a little more fajita seasoning. Serve in a warm tortilla with some rice and beans


Dad's chicken

 3 chicken breasts in a ziplock

1/4 cup brown sugar

1/4 cup  balsamic vinegar

1/4 cup soy sauce or coconut amino

2 tablespoons EVOO

1 tablespoon Worcestershire sauce

1 1/2 teaspoons sesame oil

2 garlic cloves minced

1/4 teaspoon black pepper

We love to BBO this one. I love it with a potato side and a fresh salad or asparagus.  


Methods of cooking:

Oven - 425 degrees for 18-20 minutes

Grill - on high heat about 15 minutes. 

Air fry - 375 for 8 minutes, flip and cook another 8 minutes or until done. 

Pan cook - cook any that are cut into pieces in a pan until the chicken is cooked through. 

Freezes up to 6 months or use the same day.

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