Archived Story

Cooking with alcohol

Published 5:09pm Tuesday, March 13, 2012

Alcohol can be a touchy subject for some people.

Some are okay with it and some are steadfast against it.

Either way, those people are right. Your personal beliefs are yours and if you enjoy a nip here and there or you don’t, more power to you.

However, I have found that a lot of people who profess not to drink alcohol don’t mind eating it.

I’ve provided a few recipes in this space before that call for a drop or two of beer or wine and have had lots of people say they liked the recipe even though they generally don’t like to drink.

In most recipes, the bulk of the alcohol will cook out and all you’re really left with is the flavor. A wide variety of wines, beers and liquors have a great flavor and really ramp up most any recipe.

Since the temperature outside is climbing, here’s a good chicken recipe for the next time you light your grill.

You’ll need:

1/4 cup soy sauce

3 tablespoons dry white wine

2 tablespoons lemon juice

2 tablespoons vegetable oil

3/4 teaspoon dried Italian-style seasoning

1 teaspoon grated fresh ginger root

1 clove garlic, crushed

1/4 teaspoon onion powder

1 pinch ground black pepper

8 skinless, boneless chicken breast halves – cut into strips

In a large zip-top bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least three hours, or overnight. The longer you let it marinate, the stronger the flavor will be.

Once chicken is marinated to your liking, thread onto skewers and set aside. Pour leftover marinade into a small saucepan and bring to a boil over high heat.

Lightly oil your already heated grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.

When making my kabobs, I generally alternate the skewer with chicken, mushrooms, onions, bell peppers and cherry tomatoes. You can construct yours however you like.

If kabobs aren’t your thing, you can use this recipe on chicken however you like to prepare it.

Tiffany Cannon is a field editor for Taste of Home Magazine and owner of 2ate9 Bakery and Catering in Demopolis. She can be reached at tiffany@2ate9.com

 

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