- 4-6 pieces boneless chicken breast or thighs
- 3 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons soy sauce
- 1 Tablespoon minced garlic about 6 cloves
- 1 Tablespoon dried minced onion
- Combine all ingredients and marinate the chicken for at least 30 minutes, up to 2 hours. This gives the umami flavor to the chicken.
- We like it best grilled; if you would prefer to make it in the oven roast it at 375 °F for 20-25 minutes (may need longer depending on thickness).
- You can toss the excess marinade with vegetables – zucchini and mushrooms are particularly good with it – and cook those on the grill or in the oven with the chicken.
Obligatory Fictional Backstory
My creative juicer is on the fritz. I am sending it out for service and hopefully will have it back in about a week. Will update this post when it comes back. As such there is NO way I will get this post to 1000 words for it to show up in search engines, so can you all do me a favor and share it a lot so it gets out there?
Drank some store-bought creative juice; we shall see if it works as well as the homemade stuff.
Umami Chicken – entertain your taste buds while entertaining your guests!
Everyone knows the basic tastes of sweet, sour, salty and bitter. The lesser known taste is Umami, depth of flavor. Umami Chicken is full of Umami flavor. The even lesser known tastes than umami are Amami, Emami, Imami and Omami. Amami is the angry flavor, like ghost peppers. Emami is the emotional-ness flavor, where everything tastes the same because you’re just binge eating to cover up your emotions. Imami is the shallowness of flavor. Omami is that flavor that you didn’t recognize at first but then it hits you and you say “Oh, that’s what that taste is!”
Yeesh. Store bought juice isn’t up to snuff. Welp that’s the best I’ve got, goodnight folks!
For another Asian-inspired recipe, check out our Fried Rice!