W D's OSU Well Sauced Chicken
This is his letter submitted with the recipe.
This is a recipe that I tried out last night for supper. It turned out okay. Well, I have a helluva time with chicken and try to camouflage it all I can. This worked out pretty good.
Oh, I got this out of our local newspaper. It has recipes on Tuesdays. The gal who concocked it is a home ec prof at OSU. I guess "they" don't call it home ec. anymore. But whatever.
When I said I have a helluva time with chicken, what I ment was that I'm not fond of it. I suppose it's because I've had so much of it over the years. Oh, I eat it but I don'r relish it. And I like it batter the next day, cold.
About the recipe, the writer cautioned to not marinate the chicken more than three hours because it would make it too salty. I think she's right....
I'm trying another today( same paper, same gal): beef kabobs. If it turns out okay I'll send to you.
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- 1 c
- tempura or soy sauce
- 1/2 c
- water or beer or dry white wine (i used wine)
- 1/4 c
- vegetable oil (i used extra virgin olive oil)
- 2 tsp
- prepared chinese mustard (i made my own with coleman's english mustard and beer)
- 2 to 3 clove
- of garlic, finely minced
- (i used a garlic press)
- 1 tsp
- shredded ginger (optional)...(i didn't have any ginger so....)
- skinless, boneless chicken breast
- (i used boneless skinless thighs)
1Mix marinade ingredients very well and place in plastic resealable bag.
Dump in chicken.
Marinade in refrigerator for 3 hours, turning bag every so often to make sure all pieces are well marinated.
2Place marinaded chicken on a hot grill.
Turn down grill to low (350 degrees) and cook turning once (15 to 30 min) so that both side can brown and meat is done. Test with a meat thermometer.
Chicken is done at 180 degrees.
Large breast usually take about 45 to 60 min total, on low heat.
Throw away excess marinade and bag.