Tangy Chicken
Chicken marinated in pickle juice and baked to delicious goodness.
I haven’t posted any recipes lately because there has been a lot going on. Hmmm… When is there NOT a lot?? But this spring has been “a lot” on steroids. “A lot” to the nth power. Anyway, we still have to eat, right? This is a good one! I hope you enjoy it as much as we do.
2 lbs Chicken
1/2 cup Pickle juice
1/4 cup Milk of choice (I use oat or coconut)
4 tsp. Powdered sugar
1/2 tsp Garlic powder
3 tsp Salt
1/2-1 tsp Pepper
Preheat oven 425°F (218°C)
Fill sink with super hot soapy water.
Cut chicken into similar size pieces and put in bowl/pan for marinating.
Pour pickle juice and milk over chicken. Let sit 30 minutes. Periodically stir so all chicken gets marinade.
Measure and mix sugar, garlic, salt and pepper in a bowl.
Drain juice from chicken or place chicken in closeable bag. Dump sugar mixture over chicken and massage to incorporate.
Place on parchment paper-lined baking pan.
Bake 15-25 minutes (depending on size of chicken) or until internal temperature is 165°F (74°C)
Preheat oven 425°F and make a sink of hot, soapy water.
Cut chicken into similar size pieces and put in bowl/pan for marinating.
Pour pickle juice and milk over chicken. Let sit 30 minutes. Periodically stir so all chicken gets marinade.
Drain juice from chicken or place chicken in closeable bag.
Measure and mix sugar, garlic, salt and pepper in a bowl.
Dump sugar mixture over chicken and massage to incorporate.
Place on parchment paper-lined baking pan.
Bake 15-25 minutes (depending on size of chicken) or until internal temperature is 165°F (74°C)
Delicious!