It’s almost time for all of my favorite TV shows to come back for the fall season and I’m so excited! It’s been nice to have Mad Men and Top Chef to look forward to every week, but this Thursday It’s Always Sunny In Philadelphia starts, along with The Office and Parks and Recreation! I hope I’m not the only one who looks forward to things like this! Either way, I went to my cake tasting last weekend with Kramer at the bakery that my venue is (or was) apparently exclusive with and it was extremely underwhelming. They had me taste a bunch of mousses, which I’m honestly not fond of in cake – I like frosting, nothing fancy! The cake itself was extremely dry because it had clearly been sitting in the fridge for hours and hours, and to top it off, the woman I was working with barely knew the difference between mousse and frosting, which is worrying when you’re talking about your wedding cake! I’m going to a new place next week to try and I’m very optimistic because I’ve actually tasted their cakes before and I was very impressed. Here’s to hoping that it goes well!
One thing I can be happy about is this chicken. The marinade is absolutely delicious. It’s sweet and tangy and has a bit of heat, but it also tastes rich because of the coconut milk in the marinade. I loved the bright, vibrant color of the chicken, too, thanks to my new favorite spice, turmeric! I’ve been putting it in everything I can lately, it’s so flavorful! I can’t believe I had put off buying it for so long. You know how it is, sometimes you just think, what do I need to worry myself with more spices for? Turmeric is definitely worth adding to your spice rotation, though. It’s very fragrant and has both sweet and spicy notes, which explains the taste of this chicken. The brown sugar caramelizes a bit while it’s cooking, and it only adds to the moist, tender chicken breast. Don’t worry about it being called Thai chicken, either, because kids and picky eaters will love it just as much as any daring eater. I served this with a quick salad that I whipped together of peaches, apples, prosciutto, and blue cheese, and it actually went really well with the chicken because of the sweetness in the fruit and the acidity in the dressing, which was just olive oil and red wine vinegar. I highly recommend trying this marinade sometime soon, either on chicken or pork or even tofu!
Your ingredients, minus the chicken for some reason, haha!
Pound your chicken to an even thickness or slice in half if it’s a thick breast. Place in a Ziploc bag.
Combine your marinade ingredients.
Mix well so there are no clumps of brown sugar. Pour it into the Ziploc bag with the chicken and marinate for as little as 30 minutes or as long as overnight.
Grill or bake the chicken and serve with some kind of vegetables, like the salad that I just threw together last minute with whatever I had in my fridge!
- 2 chicken breasts, pounded to an even thickness or sliced to an even thickness if they're large breasts
- 2 cloves garlic, minced
- 3 tablespoons finely minced lemongrass, fresh or frozen (I used a lemongrass herb mixture that my grocery store has because they don't have fresh or frozen lemongrass, believe it or not)
- 3½ tablespoons coconut milk
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon ground turmeric
- ¾ teaspoons crushed red pepper flakes
- ½ teaspoon chili powder
- 1 tablespoon fish sauce
- 3 tablespoons light or dark brown sugar
- 5-6 cups salad greens
- 1 peach, sliced thinly
- 1 apple, sliced thinly (I used Fuji)
- ½ cup sliced almonds
- ½ cup crumbled blue cheese
- 5 slices prosciutto, sliced into strips
- ¼ cup red wine vinegar
- ½ cup olive oil
- lots of ground black pepper, to taste
- ½ - 1 teaspoon kosher salt
- Pound your chicken to an even thickness between two pieces of saran wrap or slice the breasts in half to an even thickness if they are large enough. Place in a Ziploc bag and set aside.
- In a medium-sized bowl, combine the marinade ingredients and mix well to combine. Pour the marinade over the chicken while inside the Ziploc bag, make sure it's sealed, and shake it up a bit to coat the chicken completely in the marinade. Place the chicken in the refrigerator to marinate for at least 30 minutes or as long as overnight.
- To grill the chicken, heat the grill to medium-high heat and cook until golden on the outside and the juices run clear. To bake the chicken in the oven, preheat the oven to 350 degrees F. Lay the marinated chicken on a baking sheet sprayed with Pam and bake uncovered for 15-20 minutes on each side. Serve with some tasty veggies and enjoy!
- Toss together everything except the vinegar, oil, pepper, and salt. Whisk together the red wine vinegar and the olive oil. Add a few good pinches of black pepper and ½ teaspoon of salt. Taste, and adjust seasonings as you see fit.