Ginger Kombucha Marinated Chicken

Thumbnail

Most marinades include an acid, such as vinegar or lemon juice, to tenderize and add flavor, but this unique recipe utilizes ginger kombucha, along with the apple cider vinegar, to pack a flavorful punch. The outcome is a rich savory taste with subtle sweetness and just a touch of heat—a definite crowd pleaser for your summertime barbecue. This flavor-infusing marinade is delicious on pork, poultry, fish, tofu, tempeh, or vegetables.

4
1 1⁄2 pounds chicken, boneless, skinless breasts and/or thighs
3⁄4 cup ginger kombucha
1⁄4 cup coconut aminos, or tamari
2 teaspoons raw honey, Natural Grocers
4 cloves garlic, minced
1 tablespoon plus 1 teaspoon apple cider vinegar, Natural Grocers
1 tablespoon roasted red chili paste
  1. In a bowl whisk together the kombucha, coconut aminos (or tamari), honey, garlic, apple cider vinegar, and chili paste until well combined.
  2. Place the chicken in a Pyrex baking dish with a lid or a resealable plastic bag. Pour the marinade over chicken, making sure all pieces are completely covered, and refrigerate for at least 2 to 4 hours. Overnight is best.
  3. Preheat the grill to medium-high heat.
  4. Remove the chicken from the marinade to a plate. Set aside.
  5. In a saucepan set over medium-high heat, bring the marinade to a boil and boil for 5 minutes. Reduce the heat and continue cooking the marinade until it has thickened and reduced by half, about 8-10 minutes.
  6. Place the chicken on the preheated grill, brush with the reduced marinade every 2-4 minutes, and cook for 6-10 minutes per side, depending on thickness, or until the internal temperature reads 170º F. Close the lid between brushing the chicken with the reduction sauce.
  7. Allow chicken to rest for 5-10 minutes and cut as needed for serving.

Tips for What to Do With Excess ingredients: Left over kombucha can be consumed as a beverage or made into mocktails with sparkling water and fresh lemon or lime juice.

Source: Karen Falbo