A Chicken Marinade to Remember

[cherydactyl]

I made a chicken marinade to die for tonight. Really, our grilled chicken was that good.

A big blob of TJ's sweet hot mustard
Some orange blossom honey
A whole lot of Penzey's Herbes de Provence
some olive oil
some white vinegar and some water
A little salt
a few drops of Louisiana hot sauce

When I do it again (there is no 'if' about it), I will add more mustard or stronger mustard or maybe try ground mustard instead of prepared, slightly less Herbes de Provence, and/or sub lemon juice for the vinegar, which I would have used tonight if I had had it on hand. The lavender was definitely the most front-and-center flavor.

The (non-dairy) creamed spinach I made and the leftover curried chickpeas were wonderful accompaniments, even if having hot Indian with mild French seems culinarily odd.

I almost cannot wait to make chicken salad out of the leftovers.

Comments

[tammylc.livejournal.com]

The (non-dairy) creamed spinach I made and the leftover curried chickpeas were wonderful accompaniments, even if having hot Indian with mild French seems culinarily odd.

Fusion, just call it fusion...

[cherydactyl.livejournal.com]

Right. Whatever it was, it was really good. :)