Cup of Content
Watch how a little marinade in the morning means dinner is almost done
Looking for ways to trim time off dinner prep? In this episode of Cup of Content — a video series chock full of cooking tidbits — host Roni Proter admits to using bottled marinade.
She marinates chicken in the morning, before she starts her day, so there is less to do come dinnertime. She begins by trimming raw chicken breasts (or thighs) of fat, then places them in a bowl.
She pours on a few “glugs” of bottled marinade — she likes Kikoman teriyaki — then pierces the chicken with a fork so it absorbs lots of flavor.
Then she covers the bowl, places it in the fridge, and lets it sit until she’s ready to cook. “When I get home, all I have to do is put the chicken in a hot grill pan on each side for a few minutes, and dinner is practically done,” she says.
For more helpful videos, watch previous episodes of Cup of Content or Proter’s other series, Dinner Reinvented.
---
Want more great stories like these delivered to your inbox daily? Then sign up for our emails.
- Using a bottled marinade saves precious time.Courtesy photo
- Host Roni Proter.Courtesy photo
