RamJam Chicken

I made this for my family! We have some pretty finicky eaters and everyone loved it! My wife asked me to add some red peppers to the kabobs and it was a hit. Great flavor and easy to prepare! Will make this again, by request of my family!

This is an outstanding marinade! I will definitely be using this recipe again and again! I did not have time to do the 3 hour minimum marinade time so I only had an hour. It turned out absolutely amazing!

this is a great marinade! skin on chicken turned out crispy but not burnt, held in juices well! I used a sauvignon blanc for the white wine! delicious!

I have GOT to remember this recipe! Surprisingly, astoundingly delicious, one of the better pieces of chicken I've ever had. With Hubs out of town I wanted something simple but special for supper and this appeared to be what I had in mind. I wasn't about to fire up the grill however. I removed the chicken breasts from the marinade, put them in a shallow pan and drizzled them with melted butter and a few good shakes of salt and pepper. I baked them at 400 degrees for 20 minutes, then sprinkled them with paprika and finished them off under the broiler for a couple of minutes to give them an attractive golden-brown color. I let them rest for a few minutes and in the meantime prepared a bed of baby spinach and arugula, sliced avocado and grape tomatoes. I drizzled them with a light lemon Dijon vinaigrette, then laid the sliced chicken over the bed of greens. For added measure I then poured over some of the wonderful juices that had accumulated in the pan. Moist, tender, juicy and with outstanding flavor. I was incrediby impressed that this seemingly unremarkable marinade would prove to be so spectacular. I did use olive oil rather than vegetable oil and skipped the ginger as it doesn't move me - these were small changes that nevertheless were necessary for me and suited my tastes perfectly. This chicken was so good I can't imagine it suffered at all from being baked and not grilled, and because it turned out SO good I know I'll probably prepare them the same way next time.