Let’s face it. Sometimes we ALL get tired of plain old boneless chicken breasts. So I created a marinade filled with tropical flavors using all the ingredients I had on hand.
MY TROPICAL MARINADE
(As usual…amounts are approximate. Taste and adjust to YOUR taste…and make it your own! Hate an ingredient? Leave it out! Love an ingredient? Add more!)
1/4 c. orange juice
1 T. Key Lime juice (Regular lime or lemon would work too.)
1 T. brown sugar
2 T. ketchup
1/4 tsp. ground ginger
1 T. soy sauce
1 T. molasses
2 cloves garlic, minced
Combine all ingredients, and then reserve about 3 T. for basting the chicken later.
Pour remaining marinade into a zip lock bag with a whole boneless chicken breast. Marinate for at least several hours. Turn chicken several times to coat all sides to allow the marinade to penetrate.
When ready to cook, DISCARD the marinade that was in the bag with the raw chicken. Place about 2 T. Extra Virgin Olive Oil in a non-stick skillet. Sprinkle salt and pepper on chicken breasts and place in the hot skillet. Cook on first side about six minutes. Drizzle some reserved marinade over chicken as it cooks. Flip chicken and baste with all remaining sauce until chicken reaches an internal temp of about 150 degrees. (If you want more sauce, add about 1/2 cup of broth or water to the skillet and let it reduce while the chicken finishes cooking. Remove from the heat and cover pan with a lid. The chicken will continue to cook to at least 160 degrees or until juices run clear. Let stand for AT LEAST ten minutes for this to occur.
Meemaw'S Tropical Marinade
This simple marinade works great on chicken or pork. Enjoy!
Ingredients
- 1/4 Cup Orange Juice
- 1 Tblsp Key Lime Juice Regular Lime or Lemon Juice would be OK
- 1 Tblsp Brown Sugar
- 2 Tblsp Ketchup
- 1/4 tsp. Ground Ginger
- 1 Tblsp Molasses
- 2 Cloves Garlic, Minced
Instructions
-
Combine all ingredients and reserve 3 Tablespoons for basting later. Pour remaining marinade into a zip lock bag with a whole boneless chicken breast. Marinate for at least several hours. Turn chicken several times to coat all sides to allow the marinade to penetrate.
When ready to cook, DISCARD the marinade that was in the bag with the raw chicken. Place about 2 T. Extra Virgin Olive Oil in a non-stick skillet. Sprinkle salt and pepper on chicken breasts and place in the hot skillet. Cook on first side about six minutes. Drizzle some reserved marinade over chicken as it cooks. Flip chicken and baste with all remaining sauce until chicken reaches an internal temp of about 150 degrees. (If you want more sauce, add about 1/2 cup of broth or water to the skillet and let it reduce while the chicken finishes cooking. Remove from the heat and cover pan with a lid. The chicken will continue to cook to at least 160 degrees or until juices run clear. Let stand for AT LEAST ten minutes for this to occur.
Leave a Reply