Ginuary 11th: Gin-Marinated Chicken and Onions.
So gin’s mostly going to be in cocktails, right? That’s a given. But what about when it’s NOT in cocktails, HUH? Then it won’t be in cocktails, and it will be in food. Like tonight.
Gin-Marinated Chicken and Onions
- 2 tablespoons fresh lemon (or lime) juice
- 2 tablespoons gin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoons vegetable oil
- 2 whole skinless boneless chicken breasts
- 2 cups thinly sliced onions
FOR THE MARINADE: leave the oil out for now, but whisk everything else together in a shallow bowl. You can add a bit of pepper to taste too. Whisk the oil in with the other stuff in a stream, until it’s emulsified (AKA whisked through as good as you can get it).
FOR THE MARINATED: soak the chicken in the marinade (either in the bowl or in a handy ziplock bag; I like the latter option). Cover it and chill it in the fridge for a while – the longer, the better. Original recipe says 20mins but if you want to leave it overnight, go crazy.
FOR THE COOKING: Fish the chicken pieces out of the marinade (haha, fish the chicken) and save the marinade to one side. Grill the chicken until it is cooked through. While the chicken is grilling, combine the reserved marinade and the onions and put a lid on ’em. Then boil the mixture over high heat, stirring occasionally, until the onions begin to brown. Take the lid off, reduce the heat to moderately low and cook the onions, stirring constantly, for another five minutes or so.
Then eat ’em up.
I am not the world’s greatest cook. I am not even my household’s greatest cook. I would go so far as to say that I’m my household’s worst cook. I just don’t do it. But Ginuary has me trying out a bunch of new things, so why not add “cooking” to that list? In any case, I didn’t want Ginuary to be JUST about the drinks. Googling “cooking with gin” was a fun adventure.
I get very nervous about cooking.
The oregano was definitely a tasty bit; I think I may have chucked a bit extra in there.
“Emulsified”. Okay, sure. I don’t think I’ll ever be skilled enough to make oil emulsify correctly. Also there’s the fact that I didn’t read the instructions properly and just dumped the oil in with the other ingredients at the start. What doesn’t kill me will only make me stronger?
Now, this is a trick I HAVE retained. But from where… who knows? Marinate in a little ziplock bag! Stick him in the fridge! Let that guy soak it up! Flip the bag over halfway through marination time!
Ohhhh gosh now I have to cook chicken and that upsets me. I assume if I have it in a “frypan” then that is actually “frying” but the grill on our oven is faulty and I really couldn’t have been bothered dragging my new housemate’s BBQ up from downstairs AND trying to figure out how it works. That’s another lesson for another day. Anyway… I suffer from severe Cooked Chicken Panic so I ended up cutting these bad boys in half when I was halfway done cooking them, so it was a bit faster to cook the thinner pieces right the way through.
ONIONS! The onions were, hands-down, the best part about this marinade. Might always marinate onions in this mix in the future (hahahaha that sounds like I’m going to cook again some time this century). I love onions, and the marinade served to make them super extra delicious.
Really good. Dished up with my new favourite salad (ALSO made by me – what is going ON this week!?). All in all, a victorious effort! I had the chicken marinating for maybe only an hour or two, and I have to admit that the flavour isn’t very noticeable. But the onions. Oh, gosh. The onions.Posted by Miss Ginuary | 0 comments