How many times have you had dry boring bland chicken? It’s one of the easiest meats to over cook yet is also one of the best to absorb flavour. I’ve cooked many a bird but this marinade is probably one of my faves (hopefully I haven’t said that before).
To show you how versatile this ol’ bird is here’s a few other recipes.
2 whole organic chickens- portioned (breasts, drumsticks, thighs)
1 cup chicken broth or water
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tbsp ground cumin
1 1/2 tsp ground coriander
2 tsp cinnamon
1 tsp salt
2 tsp lemon pepper (if no lemon pepper use same amt pepper, add 1 lemon- zested)
1 tsp agave or honey
Combine the marinade ingredients together and whisk. Taste. Set aside.
Preheat large skillet on high heat. Lay all the chicken pieces on a foiled tray and sprinkle both sides with S&P. Drizzle 1 tbsp olive oil in a large skillet and in batches sear the chicken on both sides until golden. 2-3 minutes each side.
The purpose here is to just colour the chicken not cook it. Once browned add all the chicken to the marinade and coat all pieces evenly.
Cover and refrigerate for at least 4 hours.
When ready to cook remove marinaded chicken from fridge 30 minutes before cooking and lay on a foiled oven try to let return to room temperature.
NOTE: If you cook the chicken straight from the fridge by the time the heat penetrates the center of the meat the outside will be over cooked and dry.
Preheat oven to 400°F.
Place the dark meat (thighs, drumsticks) on a foiled oven tray. We’ll be popping them in the oven first to start cooking and add the breasts after.
Pop the dark meat in oven for 20 minutes. After 8 minutes of cooking the dark meat add the chicken breasts and broth to the same tray to cook for 10-12 minutes or until the chicken has an internal temp 160°F. This way everything will be ready at the same time.
To check doneness, remove 1 drumstick (after 20 minutes) and cut into meat next to bone. If the juices come out clear and not bloody you’re good to go.
Once cooked remove trays from oven and let stand for 3 minutes. This is to let the meat relax and let the juices redistribute back into the meat (and not all over your plate).
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.