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October 03, 2013

Marinade Me


It's all in the marinade
Sometimes if Mr. B is really lucky, I'll make tacos a few times a week. Actually, he usually gives me a fight if I try to go ethnic too often, but I figure this is just a man trait, since I know other wives with the same problem.

I've learned that if I can somehow work the grill into the mix, it tends to throw him for a loop and leaves him expecting dinner to go in a whole different direction.

This is one of those simple, fast meals that makes me wonder how anyone ever winds up at a drive-up window. The secret is in the versatile marinade; this time, I've spiced it up with the addition of some very, very hot sauce. I marinated my chicken overnight and turned it into a quick taco spread, but you can easily leave out the hot sauce and make it work in a number of other different ways. The real secret is in the marinade--write this one down, because it will soon become your favorite.

The Marinade
5 tablespoons of dark brown sugar
2 heaping tablespoons of onion powder
1 heaping tablespoon of paprika
1 teaspoon of salt
1 teaspoon of freshly ground black pepper
1/2 cup of apple cider vinegar
3 tablespoons super hot, hot sauce
1 lemon, juiced

1. Mix all ingredients together in a glass bowl.
2. Place boneless, skinless chicken thighs (they work the best) into a large zip bag.
3. Pour marinade over the chicken.
4. Marinate the chicken overnight, then cook on a hot grill until done.
5. To go Mexican-style, serve with chopped tomato, onion, and jalapeno relish, lime wedges, shredded lettuce and cabbage, warm corn tortillas, and lots of extra hot sauce.
6. Don't forget the beer.

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