Horseradish Mustard Chicken

Hi! I’ve been so busy lately. This summer I am working remotely as a contract researcher for the Smithsonian (kind of a big deal…). I’m really enjoying it, but it is forcing me to be much more structured.

Not necessarily a bad thing. 

Here’s a simple marinade for some un-boring chicken. Try it 🙂

Horseradish Mustard Grilled Chicken

2lbs chicken

1/4 c horseradish mustard (or other spicy mustard)

1 tsp coconut aminos or gluten-free soy sauce

1 Tbsp olive oil

1/4 c water

2 packets of stevia or about 1 Tbsp honey

1 tsp each: granulated onion, granulated garlic, chile flakes

1/2 tsp ground pepper

1/2 tsp paprika

Pinch of salt

Whisk all ingredients (except chicken, of course) in a large prep bowl. Pour into marinating tray, zip top bag, or leave in prepping bowl. 

Add chicken and make sure it’s thoroughly coated. Let marinade at least 30 min.

Grill or bake when ready.
  

Asian style steak marinade

Not much to this dish, honestly. It woukd be easy to sub with any meat of choice. Similarly, you could swap out any spices you like. I served this with sauted veggies (cabbage, zucchini, bell pepper, broccoli, and carrots). You could marinade a whole steak or roast in this, just double the recipe if necessary. 

Have fun in the kitchen. It doesn’t bite 🙂

Ingredients:

3/4 c balsamic vinegar

2 Tbsp coconut aminos (I was out, so I used gluten-free sou sauce)

2 tsp Flavorgod Garlic Lover’s seasoning

1 tsp each: paprika, chile flakes, sesame seeds, black or white pepper

1 whole green onion, minced or chopped

1/2 tsp garlic powder

5 stevia packets or about 2-3 Tbsp honey

2lbs meat of choice (I used flap meat and cut it into strips)

Combine all ingredients except meat in a large mixing bowl.

  
It will have a little tang. Adjust to your preferences. It does mellow down a little when cooked. 

Prep your meat as you wish
  

Add meat to marinade and make sure all your meat is covered or submerged
  

Depending on how you prepped your meat, you can grill it or cook it on a grill pan (that’s what I did).

Cook until meat is desired doneness and serve with your veggies of choice 🙂