Monday, May 27, 2013


I thought I'd be different today and post a recipe.

I can't even remember when I last posted a recipe!

Try not to faint.

I have no idea why I don't have a regular recipe day on here because I absolutely love to cook and I have tons of my own recipes that I've come up with! Silly of me, I know.  And everyone loves a good recipe that they've never tried before, so what gives?? 

Forgetfulness, so it's my mind that gives OUT!! Ha.

So, here you go.  This recipe is for a whole Costco package of chicken breasts, which is 12 breasts.  Please, adjust the quantity to fit your family!

Teriyaki Marinade (Original recipe created by leanne gilchrist leeswords2013)

1/2 C soy sauce (we use Bragg's Liquid Aminos, because I'm gluten/wheat free, and soy sauce is not gluten/wheat free)
1/2 bottled lime juice, such as Santa Cruz Organic Pure Lime Juice
1/2 C brown sugar (you can adjust this for sweetness)
5 garlic cloves, crushed (you can also use garlic powder, so use 1 tsp garlic powder per clove of garlic, and this can also be adjusted according to how garlicky you like your stuff)
1/3 C olive oil
1 handful chopped cilantro
12 boneless, skinless chicken breasts

In a bowl, combine the first 4 ingredients and mix very well. I use a mini whisk to mix it, but you can use a fork too.  Add olive oil and cilantro and mix well. Place chicken in two gallon sized zippy bags and pour marinade into each bag of chicken.  Turn bags this way and that (very technical here, folks), coating the chicken really well.  Let the chicken sit in the fridge for at least an hour.  After the hour of marination has passed, pour the chicken and marinade into two 13x9 inch baking dishes.  Bake the chicken at 350 for at least an hour to an hour and fifteen minutes, until chicken is done.  Serve with hot cooked rice.  Makes 12 adult sized servings.

**The fun thing about the marinade is that it's versatile. You can use it as a salad dressing for an Asian chicken salad or you can pour the marinade over steaks.  It's a great dressing for the Asian brown rice chicken salad that I came up with and will post at a later date.  The chicken breasts can be frozen in the marinade too.  Also, the best thing about this recipe is that you can cook the chicken breasts in the crock pot!! I use my crock pot's 6 hour setting, but you can do whatever, according to your own crock pot.  Put the chicken in the crock pot on a Sunday morning when you get up (if you get up ridiculously early at 5:30 like I do!) and let it cook while you're at church.  By 1 PM, when you get home, it ought to be done!!**

!Recipe created by Leanne Gilchrist and is under copyright with leeswords2013.  If you wish to share this recipe, permission from the author is required. Thanks!!


Erin said...


Tesha Papik said...

Yummy this sounds delicious!! Praying fr you my friend!