Broiled Chicken
White meat chicken gets pretty boring pretty quickly, so I am always in the market for a new marinade. Sadly, I usually end up doing the same one over and over; partly because it is so easy, and partly because I always have the ingredients on hand. As I understand it, a marinade (much like a good cocktail) should have several interchangeable components:
- Acid
- Fat
- Salt/umami
- Bite (garlic/onion/chili)
- Green (herbs/ginger)
So, to meet these requirements, my go-to is a combination of citrus juice, olive oil, kosher salt, garlic, and whatever herbs I have on hand (today, I have thyme and tarragon). Given these rules, though, I think I need to break out of my shell…next up, I think I am going to do lime, sesame oil, soy, garlic, and ginger.
Now, dear reader, I ask…what’s your favorite marinade?
Shallots Web 