Discover a new way to marinate your chicken using kombucha. Kombucha marinated chicken helps flavor the chicken, adds probiotics to your diet and makes for a delicious, tender chicken breast!
Typically when you marinate meat, the marinade consists of oils, herbs and spices of choice with an acidic base. This helps both flavor and tenderize the meat. Usually the acidity comes from vinegar, or lemon/lime juice. But for today’s recipe we are using kombucha!
Why kombucha? Because it is amazing for you! Kombucha is fermented tea, containing all those wonderful probiotics you keep hearing about. Probiotics not only improve your digestive health, but also support your immune system, support a healthy weight and so much more.
Remember when I talked about a new brand of kombucha I have recently discovered? I used LIVE soda kombucha for today’s recipe and it turned out AMAZING. I used both the Culture Cola and Pure Doctor flavors when recipe testing and both were equally tasty.
Since I typically make numerous portions of chicken as part of my weekly food prep, I want the meat to retain its flavor and tenderness throughout the week. Using a marinade before cooking the meat has been very helpful in accomplishing just that.
In today’s recipe I went a step further to tenderize the meat by using a meat pounder. Simply place the meat in a large plastic bag and pound the meat with a meat pounder. Next add the marinade and let it sit overnight (or for at least 2-3 hours). If you do not have a meat pounder, no worries! Use a bottom of a mason jar. Easy, peasy.
I made this recipe by both grilling and blackening the chicken (cooking on an iron skillet) when recipe testing. Both tasted fantastic, so go with whichever method you prefer!
- 1.5 lb chicken breast
- ½ cup kombucha (I used LIVE soda kombucha*)
- 1 Tablespoon coconut oil, melted
- 1 Tablespoon pure maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- Optional: ¼ teaspoon turmeric**
- Place chicken breasts in a large plastic bag. Using a meat pounder (or bottom of a mason jar) pound the meat until its ¼-1/2 inch thick.
- Add the kombucha through optional turmeric in the plastic bag with the chicken. Make sure the chicken is thoroughly coated in the marinade.
- Place the plastic bag containing the marinated chicken in the refrigerator overnight, or for at least 2-3 hours.
- Once ready to cook, let chicken sit out at room temperature for 30 minutes.
- Heat an iron skillet at medium heat (making sure to properly oil the iron skillet before adding the chicken). Place chicken in the iron skillet and cook for approximately 4-6 minutes per side (amount of time will vary depending on size of chicken breasts). Chicken is thoroughly cooked when no longer pink in the middle and reaches an internal temperature of at least 165 degrees F.
**Turmeric is optional, I like to add it to my diet anywhere I can for its anti-inflammatory properties, but if you do not have any you can omit it from the recipe.
Your turn: Have you ever tried kombucha? Do you use it in recipes?
If you have never tried kombucha, I highly recommend trying LIVE soda kombucha. They flavor theirs to taste just like soda and it is an easy way to switch from an unhealthy habit of diet or regular soda to a drink that benefits your bod!
What a wonderful way to nourish yo’self 🙂
P.S.- The only place I have found LIVE soda kombucha in the Tampa Bay area is at Rollin’ Oats.
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