Best Chicken Marinade Ever

My mom was kind enough to pick up some organic frozen chicken breasts for us from Costco.  I had them defrosted in the fridge when I serendipitously ran across a Honey Mustard Chicken recipe in my RSS feed.  Tuesday night I mixed up the marinade and poured it over sliced up chicken breasts resting in a Pyrex dish.  I lacked ginger, and for the mustard I used the local favorite, Boetjes.  The chicken stewed in the marinade for about 24 hours, and we cooked it up last night.  The recipe instructs you to move the chicken into a fresh Pyrex dish, but I don’t understand why!  I just left in the original dish, and popped the works into a 400 degree oven for about 20-25 minutes.  The chicken turned out SUPER delicious – very moist and flavorful.  We ate it with a green salad, chopped cauliflower and green pepper and kalamata olives.  This recipe is definitely a keeper – very simple, yet very delicious.  Oh!  And I totally ignored Instruction #3 (where you boil down the juices and leftover marinade), and the chicken was still very moist and tasty.

Also – here is an update on the Ginger and Lemongrass Meatballs recipe.  When I made the meatballs, I ran out of room on my pan.  I didn’t want to have to bake two trays of meatballs, so I put the leftover mixture in a pan and cooked it up like the ground meat it was.  Tim had the brilliant idea to use this mixture in a rice stirfry.  He made some tasty nice and dry basmati rice, sauteed it with olive oil, added the cooked meatball mixture and a healthy dollop of Thai chili paste.  I don’t typically eat rice, but I had to try a bite of this because it looked and smelled so tasty.  It could possibly be the most delicious thing I’ve ever eaten.  Thai chili paste is amazing.

It’s 5:59, and I have to head out for a run.  I’ve been trapped in a basement (ahem, “garden level”) conference room all week working on a project, and unless I exercise in the morning, I start to lose it about 2PM.

I hope you have a fantastic Thursday!

2 thoughts on “Best Chicken Marinade Ever

  1. Chef Rachel

    You wondered why to transfer the chicken to a Pyrex baking dish. You would only have to do that if you marinated it in a bowl, which is not heatproof or wide enough to cook the chicken in. If you have enough space in the refrigerator to marinate the chicken in the oblong Pyrex baking dish (maybe one with a lid or you use foil), then you don’t have to transfer the chicken to another dish to bake it. Boiling down the juices simply concentrates the flavor and the sauce, which can sometimes get watery.

    I am so glad that you enjoyed this recipe! It’s been a hit with my cooking students, clients, and readers friends for years. It came from my book. The Garden of Eating: A Produce Dominated Diet & Cookbook by Rachel Albert (that’s me!).

    I would love to share more recipes with you and your readers.

    Chef Rachel


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