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
   Print This Recipe

Serves: 4   |    Active Time: 20 minutes


  • 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.


    Green Chile Smother Sauce

    Green Chile Smother Sauce

    This green chile smother sauce was created for a good friend after we went to a Mexican restaurant and fell in love with their smother sauce. The Mexican restaurant is a little hole in the wall across the street from the DMV. You wouldn’t think much of that little restaurant if you were just driving by, but those that know it love it. The burritos come stuffed full of ingredients, making them bigger than anyone person could ever really need. And key to this story, each burrito gets coated in smother sauce.

    What is smother sauce, you ask? Well, it’s a sauce, for smothering. But it can be used in a kajillion ways (I’ll share some ideas later in this post). Mostly, it’s a spicy sauce that you can pour over burritos, tacos, eggs—really anything. 

    After eating at this restaurant, we realized smothered burritos didn’t have to be restaurant-only food. Why not make our own smother sauce? That’s how this happened. Introducing Green Chile Smother Sauce.

    Green Chile Smother Sauce
    Green Chile Smother Sauce

    This green chili sauce is really similar to what you would use in my Pork Chile Verde. The difference is that this smother sauce can be used in 1,000,001 ways. It is a dip for chips when you want something zesty and tangy. It is the drizzle your eggs need in the morning. It is the sauce to smother every burrito, tamale, and taco with. Basically, it is everything. Still need ideas for how to use it? 

    • Green enchilada sauce (do you have leftover turkey still? Enchiladas are the answer)

    • Green eggs in purgatory

    • A hot sauce for your breakfast (fried eggs or omellete)

    • Serve as a salsa

    • Slow Cooker Pork Chile Verde (use this sauce in place of the tomatillo, onion, garlic blend that the recipe calls for: they are pretty much the same thing)

    • A starter for guacamole

    • A smother sauce for burritos

    ...just to name a few.

    The secret to making the sauce is roasting the tomatillos, onion, and garlic before you blend it up. That gives it a slow cooked smoky flavor that you wouldn’t otherwise be able to achieve. It cuts some of the tartness of the tomatillos. Then all you have to do is throw it in the blender and purée it. I use this blender (affiliate link)! And then you eat it, however you damn well please. That’s it! Easy peasy. 

    Green Chile Smother Sauce

    Green Chile Smother Sauce

    Published November 21, 2017 by
       |     Print This Recipe

    Serves: 6   |    Total Time: 20 minutes


    • 8 medium sized tomatillos
    • 4 cloves garlic 
    • 1 yellow onion
    • 1 tablespoon avocado oil
    • 2 cans hatch green chiles (I use the hot ones, but feel free to use mild if you prefer)
    • 1/2 cup cilantro 
    • 1/2 teaspoon ground black pepper
    • Juice of 1 lime 
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • 1 tablespoon dried oregano


    1. Preheat your over to 475°F. Peel the papery outer skins from the tomatillos, wash them, and slice them in half. Cut the onion into 4 to 6 large wedges. Arrange them all on a sheet pan along with the garlic cloves. Brush with 1 tablespoon avocado oil, and place in oven. Roast until the tops of the tomatillos are browned, 10-15 minutes.
    2. Add roasted tomatillos, onions, and garlic to a blender along with canned green chiles, cilantro, lime, spices (cumin, coriander, oregano, and optional cayenne), salt, and pepper. Puree. Mixture should be similar to a less chunky salsa.
    3. Store sauce in jars until ready to use. Stays good in fridge for 1 week.


    Paleo Breakfast Tacos

    It is so easy to get caught up in the everyday happenings of life and forget about the rest of the world. Last week I visited the Houston area and my bubble was popped, if only for a few days. The minute I stepped off the plane, I slipped on my Dorothy shoes: “We’re not in Boulder anymore, Toto!” 

    Where ever I go, I am an observer. This is never more true than when I’m in a new place. I enjoy sitting back and watching things happen; staring out the window of a car can mesmerize me. Some people would call me a Wall Flower because of my tendency to stand back while the action drones on, but that’s not how I feel. It’s more than just observing: it’s learning. I’m staring out the window because I am searching for clues that tell me something more about a place. I’m watching everyone else because I want to know what they know. Texas, while only a short plane-jump away from Colorado, provided me with one of these experiences.  

    Every Texan—at least every Texan that I talked to last week- will also tell you that Texans love Mexican food. In only a few short days, I heard the words “Breakfast Tacos” more times that I usually do in a month. Do you know what that does to me? It makes me want a plate platter of breakfast tacos. 

    I’m not huge on buying souvenirs, but I love bringing recipes home with me. Without fail, I always arrive home from a trip with a new recipe or the inspiration to develop one. Whatever it is, the dish forever reminds me of my trip. That dish becomes my souvenir, allowing me to conjure back memories through flavor. I think these Barbecue Breakfast Tacos will always remind me a bit of Texas: with big flavor, they bring a bit of Texas back with every bite. 

    Paleo Breakfast Tacos

    Paleo Tortillas from Make it Paleo II cookbook

    2 eggs

    1 teaspoon coconut oil

    1/4 cup non-dairy milk of choice

    Salt & Pepper to taste

    Chipotle Cilantro Salsa (recipe below)

    Avocado, diced

    Optional: shredded cheese 


    1. Prepare the tortillas, and salsa, shred the cheese, and dice the avocados.

    2. Whisk together the eggs and milk. Add a pinch of salt and a few cracks of freshly ground pepper. 

    3. Heat a teaspoon of coconut oil in a small skillet. Once the oil is melted, swirl it around the pan to coat the surface. Place the pan back on the stove and pour the egg mixture in. Let the eggs cook for about 30 seconds, and then stir. Continue to cook the eggs, stirring occasionally, until they are cooked to your tastes. Add additional salt and pepper if necessary. 

    4. Serve the eggs over tortillas and topped first with shredded cheese and then with salsa and avocados. 


    Chipotle-Cilantro Salsa

    6 roma tomatoes

    1 small jalapeño, seeded

    2 cloves garlic

    1/4 cup cilantro leaves

    1 tablespoon lime juice

    Salt and Pepper

    1 canned chipotle pepper 


    1. In a blender, combine half of the tomatoes along with the lime, garlic, cilantro, jalapeño, and chipotle pepper. 

    2. For a chunkier salsa, finely dice the remaining tomatoes and fold them into the mixture. For a saucy salsa, add them in to the blender and puree. 

    3. Add salt and pepper to taste.