Ginger Lime Marinade for Chicken
I didn't have lime zest so I added a dash more of the lime juice and marinaded the chicken for 2 days. I then baked it in a pan at 400 degrees (that was what I was already cooking my maple and butter filled acorn squash at) for about 25 minutes with all the marinade juice so it didn't dry out. I used thighs because 1. they are cheaper 2. they are moister.
Verdict: The chicken was moist and flavorful. For me the sauce was too salty. Normally I cut my soy sauce in half and add the other half water. I did not this time because whatever I made last time was too bland. So next time I will dilute my soy sauce but otherwise the flavor was strong and good. My husband said it tasted like bourbon chicken and wished I had rice to mix with the beans. (I cooked black beans to go with it - dried beans soaked in water, then cooked for 2 hours in 1:1 water: coconut milk, 1 TBSP garlic, salt, pepper, dash of red pepper flakes, dash of cumin and a dash of oregano.) Very yummy.
As an easy note, here was my easy dinner plans:
Sunday - Chicken breasts cooked with carrots and mash potatoes and acorn squash
Monday - Mac and Cheese made with sour cream and tomatoes and pan fried broccoli
Tuesday - Soy Ginger Chicken with black beans, acorn squash and pan-fried broccoli
Wednesday - Chicken with homemade mushroom gravy and leftovers
Thursday - Hard-boiled egg sandwiches
Friday - Homemade pizza
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