My friend Julie at A Solitary Feast posted a recipe recently that intrigued me. It was a root beer marinade for chicken and it looked all sorts of delicious! I adore root beer and I had to buy root beer and some chicken. Buying groceries was a challenge. I hadn’t been shopping since the virus hit and frankly I was petrified. My P.S. is a bread man and does most of our shopping. I’d rather give him a list and let him deal with the possible germs.
I actually put on a mask and went grocery shopping. It was hard! I have claustrophobia and did not like that mask. Plus it fogged up my glasses. I had to rip it off 5 minutes in the door. I was panting and panicking. I put the mask back on and quickly did the rest of my shopping. I didn’t get everything on my list but I did get root beer and chicken thighs. I did eventually get used to wearing a mask. Wear a mask!
Back home I washed everything and my hands. Many times. I poured a tall one (water) and gulped it down. I was texting with Julie, telling her my fears and asking for tips on the marinade. First, I didn’t use a bowl to mix it all in. I opened a large zippered bag and set it inside large measuring pitcher. Then I simply measured the ingredients into the bag. That’s how I usually make marinades, I’m lazy like that. No extra dishes to wash.
There are a LOT of ingredients to measure in this recipe and I confess to just eyeballing a few of them: 1 1/2 teaspoons of mustard? Squirt!
I washed off the thighs and dried them with paper towels before putting them into the zippered bag. I read an article recently about the sometimes not so clean practices in chicken processing plants and was horrified. I will wash them from now on!
I sealed the bag of marinade covered thighs and placed the bag in a plastic container. Just in case. I hate cleaning that fridge when zippered bags go rogue!
I did this about 8 pm one evening and had dinner planned for the next evening. I felt so organized!
The next evening I preheated the oven to 350 degrees. I placed the marinated thighs on a small baking sheet I’d covered in foil and slid it into the oven. I slid in another sheet of seasoned potato wedges and set a timer for 30 minutes.
After 30 minutes I turned the thighs and returned them to the oven. I also turned the potatoes so they’d evenly brown.
The bonus was the root beer floats we had for dessert with the remaining root beer. I’d bought a 24 oz bottle and only needed 5 tablespoons of root beer. Sweet! We both love floats.
Root Beer Marinade for Chicken
A flavorful marinade for chicken using root beer!
– 6-8 chicken thighs; washed and blotted dry
– 5 Tablespoons rootbeer, not diet
– 4 Tablespoons ketchup
– 2 Tablespoons canola oil
– 2 Tablespoons apple cider vinegar
– 2 Tablespoons soy sauce
– 2 Tablespoons molasses
– 1 teaspoons yellow mustard
– 1 Tablespoon Worcestershire sauce
– 2 cloves garlic, minced
– 1/2 teaspoon onion powder
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground allspice
– Pinch ground cloves
– Pinch cayenne
– Salt and pepper, to taste
Place a gallon zipper bag into a bowl or measuring pitcher and measure ingredients into the bag. Using a large spoon, mix well.
Add your meat of choice and let marinade in the fridge for up to 24 hours.
Preheat oven to 350°F. Place thighs on a baking sheet and bake for 30 minutes. Turn pieces over and bake 30 more minutes or until done.
While chicken bakes, [n a saucepan reduce leftover marinade and pour over roasted pieces before serving..
This recipe is doubled from the original and would cover 6-8 pieces of chicken.