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.
- 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)
Dump in chicken.
Marinade in refrigerator for 3 hours, turning bag every so often to make sure all pieces are well marinated.
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.