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 team over at Brew Dr. They asked if I would make a recipe, which was the perfect opportunity to get creative.

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...) The orange salsa on top brightens the whole dish, like summer has already arrived!

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 Caitlin Sherwood

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:

In a large Tupperware, combine Sriracha, olive oil, soy sauce, garlic, ginger and kombucha. Stir to combine.
Place chicken in Tupperware, covering it in the marinade. Cover and place in fridge for 4-12 hours.
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.
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.
Spoon orange salsa over chicken and serve hot.

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

Published July 31, 2018 by Caitlin Sherwood

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:

Whisk together the peach preserves, soy sauce, rice vinegar, ginger, garlic, and jalapeño in the bottom of a medium-sized mixing bowl.
Place chicken in the bowl with the sauce, and turn to coat.
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.
Cook chicken breasts until they reach an internal temperature of 165°F or the juices run clear.
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.
Remove chicken from heat, and sprinkle with cilantro. Serve hot with lime wedges and fresh jalapeño slices.