#sundaysetup: Indian spiced marinade for chicken or vegetables
Pretend you are 10.
Story Problem #1: Chip made his favorite Indian Spiced Chicken that contained 1 1/2 pounds of chicken for 816 calories. It was marinated in 3/4 cup of sauce that contained 461 calories. When Chip removed his chicken from the marinade to grill, there was 1/2 cup of marinade left in the bag to throw away. How many calories does 1 serving of chicken give Chip if his recipe serves 4?
Answer is below in nutritional information. You are welcome.
Spring time means grill time, even if you have to wear oven mitts to stay warm outside. Here’s a marinade I made for my #sundaysetup last week. I also made an extra jar of the chicken which my kids devoured as snacks post track and ballet. 👍👍
Vegetarian? Tofu or veggies in this sauce is a grrrrreat idea. I like to add peppers and onions, but what about cauliflower, par-boiled potatoes, or green beans? They all sound really good to me right now.
Story problem #2: When you have real food in your refrigerator (and you DON’T buy the other unmentionable foods), what do kids and adults actually eat? Good food in your fridge + hungry humans = hungry humans putting good food in their mouth.
Math problem solved.
Here you go! Indian spiced marinade for proteins or vegetables.
- 4 cloves of garlic peeled and left whole
- 1 inch piece of fresh ginger peeled
- 1/2-1 jalapeño pepper, stems removed and seedless (keep the seeds in for more of a kick!)
- 1 cup packed fresh cilantro leaves
- 6 tablespoons of coconut aminos (or soy sauce)
- 6 tablespoons of white or rice vinegar
- 2 tablespoons of sesame oil
- 1 teaspoon of black pepper
- 1 teaspoon of garam masala
- Options for marinade:
- 1 1/2 pounds of boneless, skinless chicken breasts, cut into 1 inch cubes, rinsed, drained, and patted dry.
- Peppers, onions, cauliflower, par-boiled potatoes, or any combination of meat and veggie.
- In the bowl of a food processor or blender toss garlic, ginger, jalapeño, and cilantro leaves. Blend/puree until finely minced.
- Add coconut aminos, vinegar, oil, and spices. Blend until combined and fairly smooth.
- If using chicken, pour your marinade over chicken pieces in a glass dish or plastic bag, making sure all pieces are coated.
- Let it marinate for 1 to 4 hours, turning halfway through the time to move the meat and keep it covered.
- You can marinate vegetables for 30 minutes to a couple of hours depending on which vegetables you use and how soft you want your vegetables to get.
- Thread the chicken pieces onto skewers (alternating with onions and peppers if you like), give them a little bit of space between pieces.
- On a heated grill, cook them covered for about 10 minutes or until cooked through (covered is lower heat), turning at least once.
- At the end, uncover the grill and char (not burn) them for a couple of minutes for extra flavor. This charring at the end gives this recipe more of an authentic Tandoori style flavor. (NOTE: grilled chicken can dry out really fast! Use your timer and you'll be glad you did. Too dry this time? Note for next time!)
- If you are not grilling but sautéing your meat instead, see [url href="http://shemadeitshemight.com/2014/06/09/indian-spiced-chicken-on-the-grill-or-sauteed/?preview_id=1567&preview_nonce=0fc49d45e4&preview=true"]recipe here[/url] for further directions!
Nutritional Information for 1 serving of marinated grilled chicken, extra liquid discarded:
Nutritional information for 1 batch of marinade, no meat or vegetables. Be sure to subtract what you don't use!
And for an extra chance or two, post on our Sunday Set-Up page a picture of something you are prepping for this week. We’ll choose a winner on Monday, the 10th! You still have time. Go. Just do it. Make one thing. 🙌