Thursday, July 10, 2008
Marinate After You Cook?
I cook chicken a whole lot but really it is so versatile it is hard to get sick of. I had defrosted some breast tenders and decided to look for a new way to cook them in How to Cook Everything by Mark Bittman.
I found a recipe that you can grill or broil chicken cutlets but the thing that caught my eye is that you marinate the chicken after cooking so I decided to try it.
I set the broiler to Hi then rinse and pat dry my chicken tenders (about 1 to 1 1/2 pounds or equivalent of two breasts). I rub the tenders with 1 tablespoon of vegetable or peanut oil and the cut side of a 1 clove of garlic then season them with salt and pepper. I place them on a cookie sheet and place on the top rack of the broiler and grill for 2-3 minutes per side. (If you have thicker pieces I would broil for 3-4 min per side. I hate dry chicken so I prefer to cook it for less time as I know it will continue to cook in the post-marinade.)
While the chicken is broiling I assemble the marinade. In a saucepan, I place the following ingredients: 1/2 cup of rice vinegar; 1 tablespoon honey; 1 tablespoon of water; 2 tablespoons of soy sauce; 1 tablespoon peeled and minced ginger (I was out and substituted just a mere teaspoon of dry); and 1 tablespoon of prepared horseradish. I simmer the ingredients over medium-low heat for about two minutes. When the chicken is cooked, I place it on a serving platter and cover it with the marinade. Then I let this sit there while I prepare the rest of the meal. You can serve right away if you prefer.
My side dishes will be boiled sweet potatoes and steamed broccoli. I prefer to keep things simple with the vegetables to not add extra calories or prep time. I simply peel and cut three medium-sized sweet potatoes, cover with water and boil until a fork can easily pierce a chunk or two. I then toss with a bit of butter and salt and pepper but this is optional. For the broccoli, I simply place about two cups of cut up broccoli into a steamer and steam until just soft. I strongly dislike mushy broccoli so I really keep an eye on it and drain the water immediately to stop it from cooking.
While the vegetables are cooking, I periodically move the chicken around in the marinade to coat it evenly. When the vegetables are cooked I simply serve them with the chicken at room temperature.