Kombucha Chicken with Brew Dr.

Kombucha Chicken with Orange Salsa

Did the title of this recipe cause some furrowed eyebrows? Chicken and kombucha may seem like an odd combo—it’s certainly off the beaten path. I had the same furrowed eyebrow reaction when I first heard of using kombucha in savory meals. But kombucha, a bit acidic and a little bit sweet, has all the makings of a great marinade. The same way you might use lemon juice or orange juice in a sauce, you use kombucha here.

Always game to try new things, odd-ball recipes spark my imagination. I wanted to try my hand at a 'bucha flavored marinade. What ultimately pushed me over the edge was talking to the good people over at Brew Dr.

Let me back up… As some of your know, one of my favorite projects at work is the monthly trend report. Back in January, I had a blast writing a piece on kombucha flavors and trends. Brew Dr. saw my post, and sent some drinks for the whole team to enjoy (so nice of them!). They also asked if I would make a recipe, which was the perfect opportunity to get creative.

Kombucha Chicken with Orange Salsa

This recipe uses Brew Dr.’s new orange-hibiscus kombucha (named Power Flower). It is a limited edition flavor. If you’re unable to find it at your local grocery store, try their Ginger Turmeric or Lemon Ginger Cayenne... All of their brews are organic!)

If you get into a rut with chicken (like I do!), give this a whirl. The orange salsa on top brightens the whole dish, like summer has already arrived!

P.S., There is nothing like grilling on a sunny day with a cold drink in your hand! This recipe uses only part of a bottle, so you also get to sip and enjoy :)

P.S.S., My favorite Brew Dr. flavor for plain old drinking is Clear Mind. Refreshing! Have you tried it? What’s your favorite?

Kombucha Chicken with Orange Salsa
Kombucha Chicken with Orange Salsa

This is a sponsored post: Foraged Dish partnered with Brew Dr. for this recipe. Writing, recipe, and photography is all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going!

I tried this recipe stove-top and grilled. While it works both ways, I strongly recommend grilling. The hot flames sears in flavor.

Kombucha Chicken with Brew Dr.

Published April 30, 2019 by
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Serves: 4   |    Active Time: 20 minutes



Ingredients:

  • 1 tablespoon Sriracha hot sauce
  • 2 tablespoon olive oil
  • 1/4 cup soy sauce
  • 1 clove garlic, minced
  • 1/2 inch piece ginger, minced or finely grated
  • 1/2 cup orange kombucha (Brew Dr. Power Flower)
  • 1 lb chicken breast cutlets

  • For the orange salsa:
  • 1 orange (try cara cara, navel, or valencia)
  • 1/4 cup minced cilantro
  • 2 tablespoons minced red onion
  • 1 small jalapeño, minced
  • 1 tablespoon olive oil

  • Directions:

    1. In a large Tupperware, combine Sriracha, olive oil, soy sauce, garlic, ginger and kombucha. Stir to combine.
    2. Place chicken in Tupperware, covering it in the marinade. Cover and place in fridge for 4-12 hours.
    3. Make salsa (this can be done ahead): place orange on a cutting board, and slice off peel. Then, cut segments from orange (here is a good video on how to do this). Discard veins and peel. Dice segments, and place in a small bowl with minced cilantro, red onion, and jalapeño. Drizzle with olive oil and stir.
    4. Light grill to medium-high. When grill is hot, use tongs to place chicken cutlets on grill. Allow to cook for 2 to 3 minutes. Use tongs to turn chicken to other side, and brush with extra marinade. Cook for an additional 2-3 minutes, until chicken is cooked through (165°F internal temperature with an instant read thermometer). Remove from heat.
    5. Spoon orange salsa over chicken and serve hot.

    Comment

    Peach-Jalapeño Grilled Chicken

    Peach-Jalapeño Grilled Chicken
    Peach-Jalapeño Grilled Chicken

    We got a grill. WE GOT A GRILL! 

    Over the last two years, I've slowly but steadily growing a list of "things I'll make when we get a grill," but we held out, looking for a good deal. And, after two years of waiting? Not once did we spot a grill on sale that was also a grill we wanted. But earlier this month, we finally got a grill off of Craigslist -- a steal, really. 

    And oh have we been grilling. Chicken. Sausages. Fish for tacos. Even brussels sprouts. This Peach-Jalapeño Grilled Chicken is one of the highlights for me so far, something that I started working on B.G. (before grill 😏) but couldn’t get quite right until we had a grill. Nothing like cooking over an open flame! 

    I have been super crazy for peaches lately, gobbling them up fresh every day. This recipe uses peach preserves, so you can make it any time of year, though if it is peach season, fresh grilled peaches make for a sweet side. Jalapeños add some zing, along with a bit of fresh ginger. It's a sticky, spicy, sweet, savory combo that screams summer, Perfect with a side salad or grilled veggies. 

    (And, it’s fast to make and EASY. If you know how to stir, you can make this glaze — because that’s all you have to do, stir it together. 🙌)

    Peach-Jalapeño Grilled Chicken
    Peach-Jalapeño Grilled Chicken

    Peach-Jalapeño Grilled Chicken

    Published July 31, 2018 by
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    Serves: 2-3   |    Active Time: 20 minutes



    Ingredients:

  • 1/2 cup peach preserves
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 pound chicken breasts (about 2 large breasts)
  • For serving: 1-2 peaches, cilantro for garnish, lime wedges, fresh jalapeño slices

  • Directions:

    1. Whisk together the peach preserves, soy sauce, rice vinegar, ginger, garlic, and jalapeño in the bottom of a medium-sized mixing bowl.
    2. Place chicken in the bowl with the sauce, and turn to coat.
    3. Heat grill with a medium-high flame. When the grill is hot, place the chicken on the grate and close the lid. Allow the chicken to cook for 3 minutes with out moving to get good sear marks. Then, flip to the second side.
    4. Cook chicken breasts until they reach an internal temperature of 165°F or the juices run clear (I use this Instant Read Thermometer, and it’s great (affiliate link!))
    5. If serving with grilled peaches: slice peaches in half and remove the pit. Lightly oil the fleshy side of each peach (use a high-heat oil such as coconut) and place on the grill. Grill for 4-5 minutes, undisturbed.
    6. Remove chicken from heat, and sprinkle with cilantro. Serve hot with lime wedges and fresh jalapeño slices.

    Comment

    Paleo Chicken Phở with Crispy Mushrooms

    It's Friday, and it's eight AM. I think to myself: Today I'll take my bike to work, and at lunch I'll get a few miles in. It's going to be sunny, right?

    I lift my bicycle onto the car's bike wrack, and put together an extra backpack with spare clothes. I pull on my tennis shoes--the ones with the insoles that are supposed to protect my old stress injuries from getting worse- and make sure to bring some sunglasses. 

    By eleven it's pouring. As the rain drops hit the roof of my office, they make a lulling patter sound that dissolves into white noise. Disgruntled, I think, It'll pass, right? 

    By one I've given up on the storm passing any time soon and have given in to midday tummy rumbles. Lunch. It's still dribbley outside, and the street looks more like a slip-and-slide than a open road. I settle into my chair and plan for a late afternoon ride. It never rains for more than five consecutive minutes in Colorado--it has to be over soon. 

    I bury my head in my work and next thing I know, rays of sunshine are peaking through the clouds. This could actually work out perfectly! I look at the clock: Four forty-five. If the puddles drain fast, I could go for a quick ride after work! 

    I wraps things up as best as I can. While I wait for someone else to finish something, I grab my pack and switch into clothes for riding. 

    It couldn't have been more than ten minutes, but sure enough, by four fifty-five all evidence of sunshine had dispersed. Had I just imagined it all? The drizzle was back. I pulled out my phone and texted: "What do you want for dinner? Does Phở sound good?"

    Is it weird that when the world seems overly wet, something made of mostly liquid could save the day? Phở is my rainy day savior. It's cozy, in a curl up on the couch sort of way. Sprigs of fresh herbs, a squirt of lime, and spicy jalapeño add cheeriness, making a bowl of phở feel fresh when everything around it feels utterly dreary. For this recipe, I use pre-cooked chicken. It's not authentic, but it get's dinner on the table in a snap and still hits the spot. You could easily swap in pre-cooked shrimp, sliced and cooked steak, or pork--what ever you prefer. The zoodles cook the moment they touch the soup, so I serve them in bowls raw and then ladle hot broth over top. Almost everything else stays fresh, and can be added in as you go. 

    Paleo Chicken Phở with Crispy Mushrooms

    Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    Chicken pho is one of my favorite things to slurp on wet, grey days. A bowl of this warms me up and makes me day feel brighter!

    Yield: 1 cup   |    Total Time:



    Ingredients:

      For the Soup:
    • 4 cups broth (chicken or vegetable)
    • 2 tablespoons soy sauce or coconut aminos
    • 5 black peppercorns
    • 1 star anise
    • 2 whole cloves
    • 4 whole coriander seeds
    • 1 teaspoon sea salt
    • 1-inch piece ginger
    • 2 garlic cloves, minced
    • 1-1/2 cups chopped cooked chicken breast

    • For serving:
    • 1 teaspoon coconut oil
    • 1 cup sliced mushrooms
    • 1 medium zucchini
    • 2 cups bean sprouts (or other type of sprout)
    • 1 jalapeño
    • 1/4 cup cilantro leaves
    • 1/4 cup basil leaves
    • 1/2 cup sliced daikon radishes
    • Sriracha

    Directions:

    1. Dice the chicken, and add it to a pot with the broth along with the spices (whole), the salt and soy sauce (I use my Instant Pot pressure cooker). If cooking on the stove, simmer for 15 minutes; if using an Instant Pot, secure lit and turn to the soup setting for 1 minute.
    2. While the soup cooks, heat the coconut oil in a skillet. Once the oil sizzles, add the mushrooms. Sear the mushrooms until crispy, stirring only occasionally.
    3. Spiralize the zucchini, slice the jalapeño and lime, and pull the leaves from the cilantro and basil.
    4. To serve, place a handful of zucchini noodles in a bowl and ladle chicken soup over top (pulling out whole spices as you find them). Top with bean sprouts, cilantro, basil, jalapeño, daikon, crispy mushrooms. Squeeze lime wedge over top, and drizzle with Sriracha.

    4 Comments