We are in our final installment of January mindful eating, though I am not suggesting you inaugurate February with a mindless approach to food. Kombucha has been the beverage of choice in my home for the last few weeks but recently, I came across other ways to use it. A Marinade!! It has all necessary attributes and then some. Firstly, carbonation is no stranger to marinades; succulent meats owe some of their success to being bathed in liquids like, coke, sprite and now; kombucha. Secondly, fermentation (hello kombucha) allows for some wicked-good tenderizing. Thirdly, Kombucha also contains sugar and this delicate sweetness lends itself very well to the final cooking stages as it caramelizes and adds color.
This chicken goes well with so many sides; from steamed veggies to salads to rice noodles. The Kombucha is given some more love as it is combined with cherries adding a subtle floral note; a dash of soy sauce for umami and pickled cherry peppers for tang and delicate heat.
- 2lb.chicken thighs, skinless
- 6-8 cherries, pitted and de-stemmed
- 4 cherry peppers
- 4 cloves garlic
- 1 cup ginger-lemon kombucha
- 4 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 pinch crushed chili
- Juice of lemon + zest
1. Blend all the ingredients together except for kombucha. Pour in to reseal able bag. Add Kombucha. Marinade the chicken in the liquid for 2 hours
2. Preheat oven at 400 degrees
3. Shake excess moisture off chicken. Until loosely covered with foil until it is cooked through (about 40 minutes), basting occasionally. Remove foil Set to broil at for about 3-4 minutes for some charring
4. Boil remaining marinade for 7 minutes to cook out raw chicken juices (incase there’s not much, add water to give the sauce a chance to cook out chicken). Brush over the top before serving