The Nutritional Coordinators at Angels’ Place spend a great deal of time in the kitchen cooking for a lot of people, and they are always looking for preparation ideas that will save them time and give them a great result. One beautiful thing that they have discovered is the notion of marinades. To do a marinade effectively you do have to think one day ahead, but the actual work is easy! For this blog we will walk you through how to make our favorite marinade, Rosemary Balsamic.
Rosemary Balsamic Marinade
- Salt (1 tsp)
- Pepper (1 tsp)
- Rosemary (Fresh or dried) (1 tsp)
- Garlic (Minced or powder) (1 tsp)
- Honey (1/4 cup)
- Olive Oil (or any other oil) (1/4 cup)
- Chicken Thighs
- Gallon Ziploc bag
Okay, so here’s the thing, there are some recipes where measurements are important. This is not one of them. We have given you a starting point, but you can add or remove amounts based on how much chicken you are using and your desired taste.
- Combine salt, pepper, rosemary, garlic, honey and olive oil in a bowl and stir together so that it’s all well combined. Taste and add as you desire.
- Rinse and trim the fat off of the chicken, then toss the chicken in the gallon Ziploc bag.
- Wash your hands and surface areas where the chicken was being trimmed.
- Once the marinade is to your liking, dump it in the Ziploc bag with the chicken.
- As you zip the bag shut try to get as much extra air out of the bag as you can. You can also twist as close to the chicken and marinade as possible and use a twist-tie to secure it. The less air the better for the marinade to do its job. Once the bag is secure, pop it into the refrigerator for 12-24 hours or until you are ready for cooking. (chicken does expire, so it will need cooked within 1-2 days of opening before it goes bad).
For other similar marinades, the prep process is the same. The great thing about marinades is that you can be really creative. If you don’t have all the ingredients listed above at home, use other spices or sauces that sound good to you. Also, it is worth noting that this can be done with all kinds of other meat, not just chicken thighs.