I’ve been making a lot of food recently, but none of it has ended up here for various reasons, which can be a bit frustrating. I’m always amazed and (sometimes skeptical) of food bloggers that post every day or even every other day without fail. Who eats all of that food that they’re making? And how much do they spend on groceries? And does every recipe really work like magic for them in the kitchen?
It seems to me that out of every new recipe I try, there are at least a couple that don’t work out, or that I at least need to tweak before posting them. This weekend I made a pureed chickpea soup that might have been delicious but I really couldn’t tell because my mouth was burning from too many red pepper flakes. (Gerrit, on the other hand, loved it). On Super Bowl Sunday, I think I might have found the recipe for perfect chocolate chip cookies, which is not as easy as it may seem. But I made them quickly without photos, and honestly I want to change just a couple of things about the flavorings. And last night I made a garlic aioli that was delicious on our panini, but I don’t think it came together quite like it was supposed to, and it gave me more than a little trouble in the kitchen.
So, all I have for you right now is this chicken. Not that it’s a bad thing. This chicken is delicious. But I had hoped to have so many more things to share with you by now, so I’m just letting you know that we’re having a bit of a kitchen dry spell.
And to continue with my honesty here, I didn’t really expect much from this chicken. It seemed a little too simple and smelled a little too sweet. And as a recipe made for the grill, I was hesitant about how it would translate to the oven.
But oh my was it good, finger-licking, bone-sucking good. I generally have pretty bad manners when I eat chicken thighs in only Gerrit’s presence. When it’s just Gerrit and me, I have no patience for maneuvering my knife around the chicken bones, so I just use my fork and eat half of it with my fingers. It’s horrible horrible manners, I know. But in the case of this chicken, it was the perfect way to eat it because every time I moved on to another piece I had that molasses glaze on my fingers to lick, sweet and tangy and surprisingly delicate. I was so very uncivilized eating this, but then again I suppose it’s not a terribly civilized dish. And I think it almost tasted better just because I was using my fingers.
I know, I know, it’s a poor excuse. And I would promise to try to use my fork and knife together like a normal human being next time, but I just don’t know that I would have the patience. It might just impede me from the deliciousness.
Molasses Glazed Chicken
adapted from The All-New Ultimate Southern Living Cookbook
Prep Time: 10 minutes
Wait Time: 8 hours
Bake Time: 45 minutes
Serves about 6
3/4 cup molasses
1/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup olive oil
3 garlic cloves, peeled and minced
1 teaspoon black pepper
6-8 pieces of chicken (thighs or breasts)
1. In a large bowl, shallow dish, or large zip-top bag combine the molasses, soy sauce, lemon juice, olive oil, garlic cloves, and pepper. Add the chicken and turn it to make sure that each piece is coated. Cover the bowl or dish (or zip the bag up if you’re using a bag), and chill in the refrigerator for 8 hours.
2. Preheat oven to 350 degrees Fahrenheit.
3. Remove the chicken from the marinade and place the pieces in a shallow baking dish. Pour the remaining marinade evenly over the chicken.
4. Bake chicken for about 40-45 minutes. Serve hot, perhaps with some rice to soak up the extra glaze.
This chicken definitely looks and sounds finger licking good! Wow. I might have to pick up some molasses just to try it out.
I can’t resist commenting on the everyday food blogging. You made me laugh. I had no less than FOUR out of five dinners last week turn out so horrid that I tossed them. That rate just about made me scream. It was completely laughable and I thanked heaven for soups that were in the freezer and some scrambled eggs too.
Luckily, with three boys and my husband, they devour “almost” everything, even the meals that are less than worthy of a blog post. I might post daily, but it is not a full meal or a main dish every day.
Have a great week!
Mary–that certainly would help…to have 3 boys and a husband! With just me and my husband, if I made enough food to be able to post everyday there is no way we would be able to eat it all! Glad to know I am not alone in kitchen disasters…hope you have better luck this week! :)
This recipe just solved what we are having tomorrow night! Looks great :) I am on Pinterest all of the time looking for new ideas, some keepers some definitely klunkers. Love the blog-at whatever pace it comes!
I know what you mean! I post 3 times/week, and that’s a lot for me, phew! I do cook every other day or so – but can’t imagine having to take pictures every single time I cook/bake something especially with the lack of natural light in the winter :) This chicken looks delish!
I agree with you…. you always impress me though with how often you post! But really, how can people post every day? It’s always hard when you make and photograph a cool-sounding recipe, only for it to turn out sub-par, or just… not good enough to share. It’s frustrating but it’s better to not compromise the quality of your blog, I think! Love how this recipe sounds, by the way.
This looks delicious! I am always looking for new ways to cook chicken. Your description makes my mouth water and makes me want to try this immediately.
Re food blogging: I find that I have dry spells where I can go a week without being able to post anything I make. I also have times, however, when everything I make is postworthy. I guess it’s a matter of luck!
Can we get that chocolate chip recipe you found on Superbowl Sunday?
Sarah–I am working on it! I’ve made them a few more times but still haven’t hit that perfect spot again. I think I know what to do next time though, and I plan on making another batch soon!