So I’ve been in a food funk lately. Monotony is something that happens when there’s a list of foods you “can” and “can’t” eat off of. Real talk, it’s not the foods that I can’t eat that I really miss. It’s just the sameness of only being able to work with the same ingredients that bothers me. And winter is my LEAST favorite season ever because produce availability and errythang.
That rant is not really related to this recipe. That rant is just a rant. Kind of why I haven’t brought myself to post anything at all lately. But I’ll digress I suppose and tell you about this marinade. Kudos to you if you’re still with me on this one.
This recipe came out of my love for apple cider vinaigrette salad dressing. It uses spices, apple cider vinegar, and some good quality oil. It makes a KILLER marinade for any lean, white meat. ESPECIALLY grilled chicken. And double ESPECIALLY pork chops. Marinading is great for flavor development. It breaks down the bonds in the protein and increases the bioavailability of nutrients to you — easier to digest! Plus! It’s also hella easy. Double plus!
*Word of advice to marinating chicken versus pork before I start. I’d only suggest marinating chicken for 1/2 hour to around 6 hours, whereas I usually let the pork chill out with the marinade for a minimum of 4 hours and up until 24 hours… be warned you can overdo it on a marinade folks, sorry.
- 1/4 cup good quality oil (liquid coconut oil, olive oil, avocado oil)
- 1/4 cup apple cider vinegar
- 1 handful of fresh thyme, sprigs and all
- 2 fresh sage leaves
- 2 tsp. cumin
- 2 tsp. coriander
- 1 tsp. smoked paprika
- 1 tsp. each salt & pepper
- 1-2 lbs. boneless, skinless chicken or turkey breast; OR bone in pork chops
- Wash fresh herbs and dab them dry with a paper towel.
- In a measuring cup, measure out your oil and vinegar.
- In a medium sized blender, throw all your dry, fresh, and liquid ingredients in. Blend until smooth.
- Throw your chicken, turkey, or pork in a baggy and dump all of the marinade in there. Seal the bag and give it a good rub down. NOTE: for chicken and turkey let it hang out in the fridge for 30 minutes- 6 hours MAX; pork 4 – 24 hours.
- When you’re ready to cook, might I suggest doing this via oven in a cast iron skillet or throwing it on the grill (especially if you’re using chicken or turkey breast). The mari isn’t really gonna stick and that’s OKAY, because you’ll still have the flavor from it. You can discard the leftover juice, if you will.
- Serve with seasonal veggies of your choice.