Since I pretty much fail at meal planning, this happens a lot.
Even this 5 ingredient cook book has recipes with stuff that I just don't keep "in stock." That's not to say that they're obscure ingredients or anything--just things I don't happen to have.
Fortunately, that did not happen this time.
I've gotten the idea in my head that I need to start marinating chicken before cooking it. I love chicken, but I would say that 98% of the time when I cook it on my own, I just don't care for it. While this recipe doesn't specifically ask you to marinate the chicken, I decided to do it anyway. (And this one only has 4 ingredients!)
Maple Grilled Chicken
- 1/2 c. maple syrup*
- 1/2 c. barbecue sauce
- 1/2 tsp. Cajun seasoning
- 4 chicken breast halves
*I had this little container of maple syrup from a fall-themed bridal shower. It was probably only about a 1/4 c. so I used regular old Mrs. Butterworth's syrup to make up the difference.
1. Mix marinade in a container.
2. Split chicken breasts in half with a sharp knife.
3. Place chicken breast into a bag, and pour in the marinade. Reserve about a 1/2 cup for basting during cooking. (This is your preference. I saved less than a 1/2 c.) Toss around in the bag to coat the chicken.
4. Refrigerate the chicken and extra sauce for 3-24 hours.
5. Grill for 6 minutes on each side, or until chicken is no longer pink and juices run clear. (I cooked ours on our George Forman grill.) Half-way through grilling, add some of the remaining marinade to the chicken.
I decided to make rice to go along with this. We have white minute rice here, but white rice alone is just so...blah. I Googled some recipes, and sort of pieced ideas to come up with this:
Not-So-Boring White Rice
- 1 c. dry minute rice*
- 1/2 c. water
- 1/2 c. chicken broth
- 1/4-1/3 c. chopped onion
- 3 T butter, divided
- 1/2 tsp. garlic powder
- salt & pepper, to taste
*The rice I use is equal parts rice to liquid. So if I'm making 1 cup of rice, I need 1 cup of liquid, etc. etc.
1. Add water and chicken broth to a pan, and bring to a boil. Add rice, stir, cover, and remove from heat for 5 minutes or until liquid has been absorbed.
2. Meanwhile, in a larger sauce pan, add 2 T. of butter, and melt over low heat. When it is melted, add the onion and garlic powder, and saute.
3. Add in the rice, remaining T of butter, salt, and pepper.* Stir until heated through.
*I added a little more chicken broth at this time, too. Just to keep the rice from burning to the bottom of the pan.
I REALLY enjoyed the rice. I think next time, I'd like to add something green...like frozen peas. I think this would make it look pretty, but add even more interest.
I liked the sauce on the chicken. I can't decide if I just really only like chicken that's breaded and bad for me, or if I just don't care for the kind of chicken we get. I typically prefer chicken breast, but this didn't taste any better to me than the last time I made a chicken recipe using chicken thighs.
Does anyone else have issues with chicken??
I know red meat isn't "as good" for you, but it seems that these days I prefer beef to chicken. I'd love to hear your thoughts, and if you give either of these recipes a try, let me know!! :)