Summer Dinner

I wasn’t planning to blog this but I want to remember this chicken recipe! It was one of those situations where I threw a bunch of stuff together and it worked out. I had no soy sauce which seems to be the base of many marinades, so I used Worcester sauce instead, and then found some other things that sounded good.

Watermelon, tomato, feta, mint

Watermelon, tomato, feta, mint

Today was the last day of my internship until the fall and I’ve been eating chana masala (meaning, chickpeas!) all week to save money for vacation. I got some cheap fruit and chicken at Dia (my favorite discount grocery store) and made myself a real meal. My future husband is so lucky. 🙂

Leftovers for tomorrow!

Leftovers for tomorrow!

Maple-Ginger Glazed Chicken
inspired by PW and Giada

Ingredients

4 medium chicken drumsticks
salt
2 T vegetable oil
1 T Worcester sauce
1/4 cup maple syrup
1/2-1 tsp hot chili paste (like Siracha)
2 tsp minced garlic
2 tsp minced ginger
splash of apple-cider vinegar or lemon juice

Instructions

1. Place all ingredients except chicken and salt in a bowl that will fit the chicken (if you have no Ziploc bags), stir to combine.
2. Place chicken in bowl and use a spoon to pour the marinade over the chicken until the pieces are well-coated. Or, if you live somewhere with access to Ziploc bags (waaaahhhh – but also it’s probably better that I don’t use them because they are wasteful right?) place everything in a bag and seal. Place bowl or bag in fridge for 2 hours, mixing/flipping halfway through.
3. Preheat oven to 350°F/180°C. Remove chicken and place in a glass baking dish or on a foil-covered baking sheet with a rim. Sprinkle with salt, and spoon some liquid on each piece and place in oven. Reserve the rest of the marinade.
4. Bake for 15-20 minutes or until chicken is cooked through (depends on the size). Flip the pieces halfway through. While chicken is baking, place marinade in a saucepan and bring to a boil. Giada says this kills the bacteria – no waste! Once it has boiled, turn heat to low and simmer to reduce a bit and cook the garlic and ginger. Set aside.
5. Turn heat up to 375 or 400, pour the marinade on the chicken and stir everything around. Cook chicken until they get really brown and the sauce caramelizes. Quasi-bbq!

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