(Mass Appeal) – Learn how using Kombucha as an ingredient in your marinade can create a new and exciting flavor to your cooking repertoire.
Ashley Tresoline from Bella Foodie joins us in the Mass Appeal kitchen to discuss what Kambucha is and shows us how to make this delicious marinade.
Kombucha Marinated Chicken
By: Ashley Tresoline, Bella Foodie, LLC ©
8 -12oz. Ginger Flavored Kombucha (I prefer Ginger- Lemon Healthade)
2 tbs. Coconut Amino or Tamari
2 tbs. Apple Cider Vinegar
2 tbs. Honey (local, preferred)
4 tbs. Neutral Oil, such as safflower or coconut
1-inch chunk ginger, chopped
2-4 Boneless Skinless Chicken Breasts
Optional: 1 tsp. Chili Flakes
1 bunch asparagus
Salt and Pepper to taste
Olive Oil cooking Spray
In a small bowl mix together the ginger kombucha, coconut amino, apple cider vinegar, honey, oil, chopped ginger and chili flakes if using. Set aside. Place the chicken breasts into a large freezer size Ziplock bag pour ¾ of the marinade over the chicken. Seal the chicken in the bag and make sure you release as much air as possible. Massage the marinade into the chicken and put in the refrigerator for 2-4 hours. (Make sure you place the bag with the chicken and marinade either in a bowl or on a rimmed baking sheet.)
Preheat the oven to 375°. Spray a baking sheet with olive oil cooking spray. Take the chicken breasts out of the marinade and place on the baking sheet making sure to let the excess marinade drip off. Spray the tops with olive oil cooking spray. Cook for 22-24 minutes depending on the size of your chicken breasts. The internal temperature should read 165°. Serve with brown rice and roasted asparagus.
Wash and trim the ends of the asparagus. You can break one stalk by hand to see the best place to chop the ends off the asparagus. Preheat the oven to 400°. Spray a baking sheet and the asparagus with olive oil cooking spray. Season with salt and pepper to taste. Cook 15 minutes. Serve with the chicken.