Tag Archives: marinade

Honey Barbecue Chicken in the Oven

4 May

 honey bbq spice mixI adapted this barbecue glaze from something I found online. Though this recipe is for oven-roasted chicken, you could certainly put the chicken on the barbie (I’m just not lucky enough to own a barbecue!) The honey I used was the run-of-the-mill honey you get in a bear-shaped squeeze bottle. It’s quite viscous, so I used 2/3 cup. For the chicken, I used chicken thighs with the skin and bones already removed. You can also get bone-in thighs and leave the skin on, though they will take longer to cook.

 

IMAG2414Ingredients

  • 8 chicken thighs
  • ⅔ cup honey
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 2 tsp salt
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp cayenne pepper

 

Directions

  1. Preheat oven to 400°F. In a small bowl, combine everything except chicken.
  2. Place chicken on a roasting pan or a foil-covered baking sheet. Brush half of the honey mixture on both side of chicken.
  3. Roast boneless chicken for about 12 minutes, or bone-in chicken for about 20 minutes.
  4. Remove chicken from oven. Brush on a second coat of the honey mixture. Return chicken to oven and roast for another 12 minutes (boneless chicken) or 25 minutes (bone-in chicken). Serve hot (shown above served with Chinese veggies on brown rice.)

Perfect Pork Tenderloin Rubs and Marinades

12 Apr

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Here are four easy ways to marinate and bake pork tenderloin, guaranteeing a delicious meal! Marinate overnight, or even a couple days. I like to prep four tenderloins at once. Then, when I get home from work, I pop them in the oven, and there’s enough for dinner for both me and my boyfriend, and lunch for the rest of the week.

1) Cumin – Coriander Rub

For each tenderloin (about 1 1/4 pound of meat), use 1 tsp each:

  • cumin
  • coriander
  • garlic powder
  • oregano
  • thyme

Pair this simple tenderloin goes well with basmati rice, couscous, you name it!

IMG_00222) Chinese Five Spice Marinade

For each tenderloin, use:

  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1-2 garlic cloves, sliced or mashed
  • 1/4 tsp Chinese five spice
  • 1/4 tsp sesame oil

Serve this tenderloin with Jasmine rice or sliced over noodles in soup.

IMG_01433) Moroccan Rub

For each tenderloin, use:

  • 1 Tbsp brown sugar
  • 1.5 tsp cardamom
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp fennel seeds
  • 1/4 tsp cloves
  • salt, pepper to taste

The rub imparts a slightly crunchy texture to the outside of the pork. Shown here served with a sweet potato and bell peppers, but I also think this tenderloin goes well with couscous studded with raisins and diced carrots.

 4) Apple Cider Vinegar Marinade

For 4 tenderloins (about 5 pounds meat) I used:

  • 1/3 cup apple cider vinegar
  • 5 cloves garlic, crushed
  • 1 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 2 tsp dried rosemary

The apple cider ensures that the pork will come out extra moist!

Cooking Directions:

  1. Preheat oven to 425°F.
  2. Place tenderloins on a flat rack on a roasting pan.
  3. Bake at 425°F for 10 minutes.
  4. Reduce oven temperature to 400°F and continue baking for 25-30 minutes or until internal temperature of the meat reaches 5-10 degrees below the final desired temperature.
  5. Remove from oven. Let tenderloins rest under a tented piece of aluminum foil. (Pork will continue to cook slightly).
  6. Slice and serve!

 

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