Hot Chick Chunks

From Ars Cookbook

By Ramen Pride!

Directions

Make a marinade of one can of beer (Any Brand), lemon juice, Hot sauce (Any brand, your choice), Teriyaki sauce, and Old Bay seasoning. (For a nice kick, get some mesquite smoke flavor and add a little) Mix the ingredients until you find a nice balance of flavors between the hot, sour and tangy. If you like salt, add Soy sauce. (Not real salt) If you like Garlic, add some. If you like sweet, add some sugar or fruit juice. Indeed, this recipe is ever-changing.

Get a nice lean cut of Chicken (Breast). Plunk it in the marinade, pop it in the fridge, and forget about it for a day or so.

(later)

It’s the next day! Take the chicken out of the marinade, and cut it into chunks. If you want, you can reuse the marinade, as long as you don’t push the amount of times you use it. (Don’t wanna get sick...) So if you have another chicken breast, now’s the time to plunk it in the marinade so you can have more HOT CHICK CHUNKS tomorrow.

Take a non stick frying pan, and put it on a burner at high heat, and melt a tablespoon of butter in it. As SOON as the butter begins to melt, add the chicken.

Let the chunks sear on one side, and then flip for the other. When you do, sprinkle lemon juice and Greek Seasonings on the chicken. (You can buy them at most grocery stores)

Taste it. It should be pretty narfable! If you like hotter food, you can always “Buffalo” the marinated chunks by mixing them in a bowl with hot sauce and fl our right after you take them off of the stove. The end effect is similar to Bojangles’ Buffalo Bites, but at the same time, WAY different. The main time lag on the meal is the marination period, but other than that, it cooks up FAST. For a twist, add sliced, fresh mushrooms to the mix while you cook it. Yummers. The mushrooms pick up the flavor of the marinade quite well.

It may sound odd, but I have learned to like it. It beats the heck out of Ramen Noodles!