Thursday, February 18, 2010
Shockey Way Chicken
This recipe comes from the Times Picayune, the New Orleans daily newspaper. My friend, Georgia, sent a copy of the paper to me upon the New Orleans winning the NFC Championship.
It seems a couple of the single Saints football players have personal chefs. Chef Jones is the personal chef for a couple of the Saints players, including #88, TE Jeremy Shockey.
Chef Jones' Shockey-Way Chicken -
Makes 4 entree or 16 appetizer servings
1/2 bottle teriyaki roasted garlic marinade and sauce
1/4-1/2 cup low-sodium soy sauce
1/3-1/2 cup orange juice
1/4 teaspoon grated fresh ginger
Zest of 1/2 lemon
Crushed red pepper flakes
1 tablespoon garlic powder
1/4 cup bourbon
1/2 cup packed brown sugar
2 to 3 pounds boneless skinless chicken thighs, fat cut off
3-4 scallions, cut diagonally
Whisk together all ingredients except chicken, honey and green onions. Put chicken pieces in a container and pour marinade over them. Cover and refrigerate for at least 30 minutes or up to overnight. Stir occasionally so all the chicken marinates.
To cook, heat oven to 350 degrees. Place chicken pieces in a 13-by-9-inch pan lined with foil. (Discard marinade or, if you want a sauce, thicken with cornstarch and pour over chicken halfway through cooking.)
Does it get any simpler or tastier?