Scarborough Chicken, Jenebie's Chicken

March 2015

Lori Camacho

 Scarborough Chicken, Jenebie's Chicken

Ingredients
 

8–10 pieces chicken (I like to use boneless skinless thighs, but you can also use breasts if you prefer)

1/2 c. lite soy sauce*

1/2 oil

1/4 c. dijon mustard (Grey Poupon)

3 cloves fresh garlic minced or pressed

1 tsp. rosemary 

1 tsp. sage

1 tsp. thyme

1 tsp. of parsley

DIRECTIONS

1. Combine all ingredients. Pour over the chicken and let marinate for at least one hour. The longer you marinade it, the better.

2. Place chicken in covered pan or wok and cook until the chicken is fully cooked. Once cooked, uncover and let simmer until liquid evaporates. When the liquid has evaporated, the oils will still be there. Continue to cook until the chicken begins to caramelize. (The chicken can also be grilled or baked if preferred.) Drippings are great served over rice. 

*If you don't have lite soy sauce, combine 1/4 c. regular soy sauce and 1/3 c. water.