I think I just might have the most chicken recipes ever. I seriously can’t get enough of the bird. At least the chicken bird, I get plenty of the other bird when I drive…ha! I feel the same about seafood…can’t get enough of it. Though my pictures don’t do the chicky justice it was darn good. And you should totally make it!
This is another recipe from the Looneyspoons Collection cookbook. The name of the cookbook alone fits me so well. By the way if you own the book it’s page 159.
Though I didn’t grill this recipe that is what it says to do. I’ll be getting the grill out soon, cold or not! Plus, I think it’s time to make some more jerky, this time in the smoker. It drives the dogs crazy smelling the smoker and knowing what’s in it. They’re spoiled, they always get some jerky too 🙂
So let’s cook a bird shall we?…
2 T. reduced sodium soy sauce
2 T. freshly squeezed lime juice
2 T. honey
2 T. ketchup
2 T. minced green onions (white and green parts)
1 T. grated ginger root
2 t. grated orange zest
1 t. minced garlic
4 boneless, skinless chicken breasts
1 T. toasted sesame seeds
Whisk together all marinade ingredients in a small bowl. Place chicken breasts in a large ziploc bag, add marinade and seal bag. Turn bag several times to coat chicken with marinade. Marinate for at least 4 hours or overnight, preferably.
Preheat oven to 350 degrees. Remove chicken from marinade and place on a baking sheet lined with foil. Cook for about 15-20 minutes, turning occasionally, until chicken is no longer pink in the center. (You can brush the chicken with the extra marinade as long as you boil the marinade first to kill any bacteria). You can also grill the chicken on a medium setting. Basting along the way, you will have a much deeper color than I do.
Yield: 4 servings.
Enjoy! This is awesome the next day on a chicken sandwich….yum. Have a wonderful weekend y’all! xoxo