Let’s start the week off with a bang, shall we? Today’s Indecision Chicken recipe is going to knock your socks off. It starts with a crazy delicious marinade, and then you have the option of cooking the chicken three ways: grilling, roasting, or broiling. Just pick whichever method is easiest for you, and you have the perfect main dish for dinner.
Keep reading to find out why it’s called Indecision Chicken.
Allow me to back up a bit. I’m obsessed with cookbooks. I have way too many to count, and I’m always on the lookout for new ones. I read them cover-to-cover, not just for the recipes, but also for the wonderful stories they tell.
This recipe has been adapted from Small Victories by Julia Turshen. I totally judged this cookbook by its cover–the blue and white gingham was too cute to pass up, and Ina Garten wrote the forward. As I began to flip through it, I was struck by the beautiful photographs, the heartfelt stories, and the simplicity of the food.
Julia named this recipe Indecision Chicken because it was discovered by happy accident. She was prepping dinner one night and couldn’t decide how to marinate chicken. What she came up with is a sweet and savory marinade that combines pantry staples with fresh herbs. Her “indecision” turned out beautifully.
If you watched my Insta Story on Friday, you might have seen me grilling this chicken. Learning how to grill has been on my “to do” list for some time. My mister is the grill master, and he’s giving me lessons. So far, so good.
If you’re not comfortable on the grill yet, you can also roast this chicken. If you’re really pressed for time, you can broil it. Any way you cook it, you’ll be so glad you did. When I’m cooking meat, I always use a meat thermometer to tell me when it’s fully cooked. I love this digital one, which has a handy temperature chart built into the case.
One of the reasons this recipe turns out so well is that it uses chicken thighs. Don’t be turned off by that. Dark meat gets a bad rap, and most people prefer boneless, skinless chicken breasts.
Boneless, skinless chicken thighs have so much more flavor, and they’re A WHOLE LOT cheaper (like less than half the price). I trim off the fatty pieces on both ends, but that’s about it. Of course, you can use whatever chicken you’re most comfortable with.Pair this with a veggie and salad (like Favorite Quinoa Salad–it’s fantastic), and there’s dinner. Enjoy!
P.S. There’s still time to enter my Write the Word journal giveaway. Hop over to the post about How I Nurture My Faith for your chance to enter!
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