This is an awesome some go-to protein marinade recipe to accompany any asian inspired meal or salad. I usually just marinate it on the counter for up to 2 hrs but feel free to do it the day before and refrigerate overnight.
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2 large boneless/skinless chicken breasts (or 6 thighs) or tofu, sliced 1/4" thick strips
2 tbsp NOOC Honey Ginger White Balsamic
1 tbsp NOOC Japanese Toasted Sesame Oil
1 tbsp NOOC Garlic Infused Olive Oil
1 tbsp fresh ginger, minced
1 clove garlic, minced or crushed
Salt & pepper to taste
Chili flakes or ground chilies to taste (optional)
- Whisk marinade ingredients in a small bowl and toss thoroughly with chicken. Let marinate at room temperature for up to 2 hrs, or refrigerate in an airtight container overnight.
- Heat an oven safe frying pan over med/high heat. Add chicken and marinade, sauté for about 3 mins until chicken is just sealed (white on all sides).
- Cover and reduce heat to med/low and simmer gently for 7-10 mins.
- Meanwhile, set oven to broil (low) and move one rack to top level of oven.
- Remove the lid from the pan and place chicken under the broiler. Broil for about 5-7 mins until liquid has JUST evaporated and tops are beginning to brown (careful not to burn - add a little water if the liquid evaporates before the chicken starts browning). Try this with Sesame Honey Ginger Rice Noodle Salad!
PANKO CHICKEN or TOFU STRIPS! Add an egg to the marinade, pull strips (in this case cut the chicken or tofu into thicker strips - about 3/4") out of liquid and generously coat with PANKO bread crumbs (spread the PANKO on a plate and dab strips to coat all sides), bake on parchment lined baking sheet at 350 F for 20-25 mins, turning 1/2 way through, until golden brown!
STIRFRY! Heat a tbsp of EVOO in a pan, add a chopped onion and cook on med/low for 5-10 mins until soft. Add small chicken pieces (reserve marinade) and fry until sealed, add marinade to pan and cook on med/high for a few minutes to caramelize, then add 1/3 c of water, bring to a boil reduce heat and simmer until sauce thickens. Finish by adding veggies of your choice, my faves are broccoli, red pepper, zucchini, carrot, snap peas, bok choy, spinach…whatever your pleasure! Serve over rice or quinoa, and sprinkle with toasted sesame seeds or almonds
TIP: The more surface area you can expose to the marinade the better, I tend to slice the breasts in 2 or 3 large strips before marinating if I’m going to BAKE or BBQ, or even smaller strips if I’m going to stir-fry.
The sky is the limit with this marinade! Try substituting the Honey Ginger & Sesame with any combination of the following (skip the soy sauce and you really only need to add salt and pepper to these and they are amazing - but adding fresh garlic or NOOC Garlic Olive Oil is always welcome!
A great way to flavour roasted chicken so easily! Add some garlic oil if you fancy an extra flavour boost without chopping garlic, yum!
2 Tbsp NOOC Herbes de Provence Olive Oil
1⁄2 tsp sea salt
1 tsp Freshly ground pepper
Pre-heat oven to 400 F
Pull out your whole chicken. Slide your fingers between the chicken breast meat and the skin, gently lifting (but not removing or tearing) the chicken skin away from the meat. You want to form an ‘envelope’ where you will rub the chicken meat with oil, garlic (or garlic oil) and salt, then cover with the skin again to cook.
Mix Herbes de Provence olive oil, garlic, salt & pepper then slather it between the skin and the meat. Reach into the leg area and also towards the back without tearing the skin.
Stuff the onion chunks into the cavity of the chicken, pull the skin back over the meat and lay your chicken, breast down, in a roasting pan or dutch oven
Place on middle rack of oven, after a 1⁄2 hr turn heat down to 350 F. Roast approximately 1.5 more hours, until meat juices run clear.
Marinated chicken is so much better, and it's so easy! You just need to plan ahead a LITTLE. I always butterfly (or fillet) my chicken breasts in two peices so the marinade soaks into as much surface area as possible. Preferably marinate overnight in the fridge or for 2 hrs at room temperature if you're short on time.
1/4 C NOOC Blackberry-Ginger Balsamic
1/4 C Cobrancosa Olive Oil (or any robust NOOC Ultra Premium Olive Oil)
1 clove garlic, finely minced
Salt & Pepper, to taste4 chicken breasts, butterflied or filleted in 2 peices
Blend all ingredients except chicken in a large bowl. Add chicken to coat THOROUGHLY with marinade.
Transfer into a ziplock bag or a container with a lid and refrigerate for 6-24 hrs (or 2 hrs at room temperature) flipping chicken a few times to ensure even coating.
Grill on BBQ or pre-heat oven to 325 F and bake in a glass or porcelain pan (the right size for the chicken to be in a single layer but touching). Bake for about 20 mins, flipping half way through. Broil for a few minutes at the end to crisp up the top.
Some of my other favourite marinade combos are: