I am not a chicken eater. I guess I'm a flexi-pescetarian; I may be coining a new term, but I don't fall into any of the real categories.
I eat a vegetarian diet 90% of the time, and maybe 9% fish and seafood. The remaining 1% comes from a meat dish that creeps in on a rare occasion. I have no moral objection to it, but I neither crave it nor miss it in the slightest. And I'm very happy to make it for my carnivorous other half.
I used to eat chicken as a kid, and this is a recipe I made in college. I no longer follow a recipe, instead creating the marinade from memory. I still jimmy with it, trying to make it the best it can be and, as always, adjusting to what I have on hand.
When I made this for myself, I would buy boneless, skinless chicken breasts- and they would always come out a bit dry. I know use skin-on, bone-in meat because the meat stays very moist and full of flavor (cheaper too, because less labor goes into it). I know I know, there is fat in the skin, but I remove it before eating.
Carnivores can multiply the recipe to make a lot of chicken; it makes great leftovers in a salad, sandwich, or pasta (keep reading).
1/4 cup balsamic vinegar
1/4 red wine vinegar
1/8 cup dijon mustard
1 large garlic clove, minced
a few squeezes of honey
a few turns of olive oil
salt and pepper
2 skin-on, bone-in chicken breasts and ribs
Combine vinegars, mustard, garlic, honey, and salt and pepper in a baking dish. Whisk to combine, slowly adding the olive oil. Place the chicken in the dish, and turn to coat well with the marinade. Cover and refrigerate for several hours and up to a day, basting occasionally with the marinade.
Preheat the oven to 400 degrees Fahrenheit. Bake the chicken for about 40 minutes or until well cooked internally.
I served the chicken with these potato nuggets; I found them in Whole Foods' freezer and gave them a try with NH.
I didn't notice but they are actually higher-end tater tots. Oops! He did say they were good, a better ratio of potato center to crunchy outside. They are made with Yukon Gold and Russet potatoes, with no trans fat.
With the remaining chicken, I de-skin and de-bone into a container in the fridge for a few days, to use as needed the rest of the week.
I recommend this combo: Pasta, balsamic chicken, some fresh basil pesto, peas, and parmesan cheese.
Big thumbs-up from NH here; he liked it so much he wants the leftovers tonight. For him, eating the same thing two nights in a row is a big deal.