Midnight Chicken

Midnight Chicken
I developed this recipe around the age of 17.  I was challenged to “make something taste good out of random things in your spice cupboard,” and so I did.  This recipe has been tweaked just a tiny bit from the first, but only to make it that much more awesome.  Think bourbon chicken, or perhaps teriyaki, but better.

4 boneless skinless chicken breasts
½ medium onion, rough chop
2-3 cloves garlic
½ - 1 small jalapeño, seeds and ribs removed
3 T brown sugar
1 T chili powder
1 ½ t dried basil
1 ½ t dried oregano
1 ½ t dried parsley
½ t black pepper
½ c soy sauce
¼ c olive oil 

First do this:

In a blender or food processor, blend all ingredients until the mixture is completely smooth. 

 If you can’t do that, do this:

When you don’t have a blender or food processor, finely dice onions, garlic and jalapeño and combine with remaining ingredients.  Stir until all herbs and spices are well mixed and the sugar is dissolved.

Then do this:

Marinate the chicken breasts for 20-30 minutes to allow the flavor to set in.  Marinating over night will impart a strong, but delicious flavor.

Now do this:

Grill the marinated chicken breasts over medium low heat, about 5-6 minutes each side, basting with the marinade two or three times each, until it reaches desired temperature.  Discontinue basting the chicken 1-2 minutes before it is removed from the heat. 

If you can’t do that, do this:

If no grill is available, sauté the marinated chicken in a large skillet over medium heat, about 5-6 minutes each side.  After turning the chicken the first time, add ¼ - ½ cup marinade into the pan to create the glaze.  Cook an additional 5-6 minutes over medium heat.  If the marinade begins to caramelize and separate from the oil, add in a few ice cubes to prevent from burning.  For the last 1-2 minutes of cooking, turn the chicken a few times in the glaze to create a good coating.

Eat it like this:

With garlic oven-roasted brussel sprouts, or a salad with mixed greens dressed with a cool and sweet strawberry vinaigrette

If you’re goin’ rogue:

Fresh herbs may be subbed for dried.  I personally wouldn’t sacrifice fresh herbs in this application; but you can if you must.  Be sure to double up on each!

Midnight Marinade is delicious on pretty much any protein.  My favorite is chicken, but it lends itself beautifully to pork, beef, venison, etc.  I recommend using cuts of meat that lend well to quick cooking.

If you’re a hot-head, the more seeds and ribs you leave in the pepper the spicier the marinade will be.  If you don’t have fresh jalapeño you can always substitute with ¼ – ½ tsp (or more) Sriracha, sambal, cayenne pepper, or crushed pepper flakes.

Keep this in mind:

This is quite a sugary marinade, grilling with too high of a flame will burn the surface of the meat before the center has cooked.