Weeknight Chicken Marinade
In just three short months, I'll be taking the biggest step of my life - marrying my incredible fiance, Natasha. The whirlwind of emotions is unlike anything I've ever experienced. From the stress of wedding preparations to the boundless excitement of our impending union, my heart feels like it's on a roller coaster. As I look back at the content I've been creating, I've come to realize that, unknowingly, I've been preparing for our new life together as husband and wife. Amidst the chaos, I've been crafting recipes that will soon become the foundation of our shared culinary journey.
My recent culinary endeavors have been quietly symbolizing the life Natasha and I are about to embark upon. Each dish I've crafted, from hearty curries to sandwiches, carries with it a piece of our story. These are the meals we'll savor, the flavors that will weave through the tapestry of our shared life.
Among the many recipes that have found their way into my repertoire, there's one that stands out - a tantalizing chicken marinade. I imagine this marinade to be something that we cook together, Natasha starts the marinade (only because she works at home) and I cook it off while she is taking some downtime after her global calls that usually run until 8 pm. What makes this chicken a great weeknight recipe are its easy ingredients: There aren't too many fresh herbs or spices for the dry rub. This cuts down on chopping time while also reducing the “uh oh!” moments of realising that you have run out of fresh garlic. Additionally, the recipe builds flavour quickly with only a 30-minute marination time. This is largely because of the oil-based marinade that seeps into the chicken faster and sticks on to the skin for that resplendent red colour. Finally, the marinade is wonderful for a quick cook. All you need is the skillet on medium temperature. Since the chicken is already marinating in oil, there is no need for added fat! I hope you try this recipe and as always, happy cooking!
Glimpses from the week
Recipe
Ingredients
450 grams of skinless boneless chicken thighs or breast
2 teaspoons of garlic powder
1 teaspoon of onion powder
2 teaspoon paprika
1 teaspoon red chili powder
1 tablespoon of olive oil
2 teaspoons of salt
Preparation
Start by taking your chicken and sprinkling liberally with salt on both sides. Leave it in the fridge for 10 minutes and then pat dry with a kitchen towel or tissue paper. This helps remove some water from the skin of the chicken making it crispier.
In a bowl, add the chicken along with all the marinade spices mentioned above and ½ tablespoon of olive oil. Mix well with a spoon or with your hand. Keep in the fridge for about 30 minutes.
In a skillet on medium heat, add ½ tablespoon of oil. Once it comes to temperature, add chicken in batches of 2-3 skin side down. Cook off for 4 minutes on each side and take off the heat. Let it cool down for about 10 minutes and then slice it thin. Pair it with some pasta or as protein in your favorite salad!
