Really now. $8 a pound is approaching the price of a good cut of beef, so for us carnivores it might make sense to pony up a few extra bucks and get that USDA Prime steak that melts in your mouth. I haven’t quite made up my mind whether my sense of values and my concern for my health justifies the 200% cost increase for organic. Still, if you’re thinking of grilling some chicken (organic or otherwise) this weekend, give this marinade recipe a try:
3 lbs chicken breast
1 cup hoisin sauce
1 1/2 tsp Lee Kum Kee black bean garlic sauce
1 tbsp sugar
1 1/2 tbsp soy sauce
1 1/2 tbsp sherry vinegar
1 1/2 tbsp rice vinegar
1 tsp Tobasco
1 scallion, minced
Ground pepper
Mix ingredients in a glass bowl.
Slice chicken into bite-size strips.
Marinade overnight (or at least four hours).
Throw on the grill. Keep in mind that the smaller pieces will cook faster, so be careful not to overcook.
This is a great marinade. It’s got lots of different things going on at the same time: salty, tangy, sweet, spicy. Good stuff.