This week’s Marty Meal is inspired by this week’s Heart of Illinois Fair Appreciation Party that happened on Monday.
I had a piece of fried chicken and a biscuit there and today I’ve decided to try a meal that is a variation of that theme.
So let’s get cooking!
The new ingredients for today’s Marty Meal is, from left: Lawry’s Teriyaki Marinade, Bare Chicken Thighs, Pillsbury Grand Biscuits, Chicken in a Biscuit and Easy Cheese.
I’ll also be using ingredients already purchased in the MBIP World Headquarters Kitchen.
And of course the most important ingredient is a giganzo 24 ounce can of Bud Light.
The Night Before
I took two of the chicken thighs from the container and put the others in the freezer. Now we’ll stab these like a Manson woman encountering Sharon Tate. And no, I never get sick of that sick joke.
Now it’s time to make the marinade for the chicken thighs to soak in overnight.
We start with a base of the Lawry’s Teriyaki Marinade and then we add in A-1 Sauce, Stubbs Barbecue Sauce, Sugarfire White Barbecue Sauce, Ground Mustard powder, black pepper, maple seasoning, brown sugar and a healthy dollop of Texas Pete’s hot sauce.
Then we stir it all together and pour it into a bag with the chicken thighs.
And then it’s into the refrigerator to marinade overnight. Hmm…now what should we do now?
I think it’s time for another gigantic can of Bud Light! We’ll see you all tomorrow!
Okay, today is now tomorrow which we mentioned yesterday. We’ll let the chicken thighs sit and get to room temperature because you don’t want to cook them right out of the refrigerator or they won’t cook evenly.
Now we’ll make the sauce for the chicken and we’ll combine the savory ingredients first which include all of the items from the marinade plus some chili powder. We’ll mix them together and let them simmer on the stove before we add the sweet ingredients.
Today’s meal is all about sweet meeting heat!
I prepared a rub for the chicken thighs consisting of equal parts black pepper, Mrs. Dash, ground mustard, maple seasoning and brown sugar.
The biscuits are going to take about 15 minutes to bake in a pre-heated 350 degree oven, so we’ll put them in now. Cooking is all about timing!
Now that the savory sauce is warm, we’ll add the sweet ingredients. I’m pouring in some of the syrup that MBIP Pal and Wheelman Scott gifted to me along with some honey. I took a taste and it’s delicious!
Now we’ll let that simmer while we keep moving along here.
Now we dredge the chicken in the spice rub and then place the thighs in a pre-heated pan with oil. It cooks up fast and then the sauce gets poured on the chicken thighs.
We’ll let the thighs bathe in the savory and sweet sauce for a few minutes on a high heat to cook those flavors in.
The biscuits are all done and I buttered two of them up and then as a last minute thought, I sprinkled some brown sugar on them.
As I said, today’s meal is all about savory mixing with sweet.
And no, I haven’t forgotten about the Chicken in a Biskit snack crackers. I love these crackers, but it’s alway bugged me how they misspell “biscuit” on the package. I don’t understand why you would purposely misspell that word. This has bothered me my whole life and it also bothers me how I dwell on stuff like this and can’t let it go!
Oh well, let’s just keep moving along here and plate this meal up.
Here’s this week’s meal, Chicken on a Biscuit and Chicken in a Biskit. God how I hate that spelling! It’s worse than Tori Spelling!
Okay, let’s dig in!
Wow, this may just be my favorite Marty Meal yet!
The chicken has a festival of flavors going on from savory to sweet to some heat from the hot sauce! It’s also juicy and so tender from the overnight marinade. The buttery biscuits are fluffy and compliment the chicken perfectly. This is really a tasty dish!
And the Chicken in a Biskit crackers are wonderful topped with a dollop of the Sleazy Cheese, I just wish they were spelled differently!
I was going to get a little tub of Ben & Jerry’s ice cream for dessert and I totally forgot to get that. So I improvised and took a biscuit and topped it with butter, brown sugar and the maple syrup, put it under the broiler and it was a sweet treat! The taste was kind of a combination of cheesecake meets a cinnamon coffee cake! A perfect ending to a tasty Marty Meal.
And now, for your viewing pleasure, this week’s titillating photo montage…