I eat like a bro about 80% of the time–lots of chicken, brown rice, and oatmeal in the weekly mix! I also prefer to plan and prep the majority of my meals in advance. This weekend, I’m making a favorite chicken preparation, made “famous” by my dad, Neil. This marinade has a wonderful mix of spicy garlic, sweet and salty. Grill it like I did, and you add some smoke notes. Delicious!
Neil’s Famous Chicken
My dad’s way to make this is to take a whole chicken, loosen the skin, and spoon the marinade evenly beneath the skin, sort of massaging it into the meat before allowing it to rest. You could do the same thing with some chicken parts, spooning a bit of marinade under each flap of skin. However, since this is going to be my lunch for the week, I’m skipping the skin.
- Remove the skin from a family pack of bone-in chicken thighs (about 12) (or you could use 8 or so chicken breasts) and place into a nonreactive bowl.
- Make the marinade:
Stir together: About 1/3 cup Heinz chili sauce (or whatever brand you like)
About 1/3 cup low sodium soy sauce
6 crushed or minced cloves of garlic
3. Stir the marinade into the chicken thighs to distribute it evenly and allow to sit at least 30 minutes or up to 12 hours in the fridge. If you’re making a whole roast chicken, you can allow the cold chicken to come to temperature on the counter for an hour or so, and it will cook more evenly.
4. When you’re ready to cook them, you have some options. This week, with the weather so beautiful, I grilled mine. You can also lay them out onto a baking sheet and roast them at 350-400 degrees (F) for about 40 minutes, or until a meat thermometer registers 165-170 degrees (F) at the thickest part of the thigh.
I’m eating these with grilled asparagus and boiled red potatoes. Yum!
Progressive Strength 