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Browsing through my favourite magazine (Bon Appetit of course!) I came across this simple and delicious looking recipe for Citrus Marinated Chicken. Taking some chicken out of the fridge, I went about assembling the marinade when it took a bit of a left turn! Cutting into what I thought was an orange, but was actually a small, very orange-esque grapefruit, I had to make a little change of plans! Undeterred, I went with it, using grapefruit as my main citrus and making a few changes here and there to the recipe.
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In the end, it all worked out and I had myself some tasty chicken. It had some great teriyaki flavour with hints of citrus and a really nice caramelization from the sugars in the marinade. Served with some rice and fresh veggies, it made an easy and delicious meal!
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Posted in Barbecue, Chicken, Dinner, Duck, Grilled
Tagged asian, Barbecue, bon appetit, Chicken, citrus, citrus marinated chicken, drumsticks, grapefruit, marinade, recipe, soy, soya sauce, summer, Teriyaki
It’s TERIYAKI TIME! Oooh baby, I know you guys are excited! Now these ribs were deeelicious, the teriyaki sauce was nice and sweet and the perfect thick consistency.
As of late this blog has been looking more like S’ In the Kitchen and that just isn’t quite as catchy as BS’ In The Kitchen, so here I am back with a new post and an exciting new series for all you bachelors out there: Bach’n It With Bob! I’ve been consumed by work so my cooking time is quite limited, therefore I will be posting a nice, quick and easy recipe that works great with leftovers.
Bacon wrapped mmmmmm. Now this was my first venture into the world of bacon wrapping, so I was quite excited and slightly nervous as to how things would turn out. Well fortunately things were a success! (minus a few mishaps with some potatoes). These were made for a potluck since I had waaaay too much bacon in the freezer, some steaks, lots of potatoes, and I knew they would make great appetizers. I’m not going to have exact quantities for the recipe, as I pretty much just free-styled all the ingredients (I do this lots), so there is lots of room for improvisation.