I’ve been eating too many of these lately. It’s OK, I bike to school now. Gotta keep up my strength, right?
Speaking of strength…I honestly can’t remember if I posted it here or on my Meathead Site, but I’m not going to weigh myself again until I back squat 200#. I made some good headway this past weekend and don’t have too much to go. Then again, I have to remind myself that gains are asymptotal and come more and more slowly with time and progress. Like that I use all my new-found mathematical knowledge in real life? OH! I also started watching Breaking Bad again…I’m hoping it’ll make me better at chemistry.
Toss this recipe in with my other “I have zero time to cook anymore but don’t want to act like it” recipes. I know I’m a student again but I’ll stop washing my clothes or showering before I quit making time to make my meals enjoyable. Just who I am, dudes. Admittedly, I eat a LOT of leftovers…but then again making enough to feed 10 people on Monday means Ross and I are good to go for the whole diddly darn week. Get me?
All I had to do for this chicken was take a little inspiration from this recipe and this recipe and toss some over-ripe peaches into a blender with some other stuff, pour it over a dish of raw chicken thighs (any cut will do), and toss it all in the fridge to marinate while I was in class. Then I got home, and let it bake while I
binged on reality TV studied diligently. Boom.
- 3 Ripe Peaches, cut up into chunks
- 1/2 c Water
- 1/2 c Dried Chipotle Chilis
- 2 t Salt
- 2 T Apple Cider Vinegar
- 2 lbs Chicken Thighs (or Legs, or Breasts, or even a Whole Damn Bird)
- Toss the peaches, water, chilis, salt, and vinegar in a blender.
- Pulse until well blended.
- Toss your chicken into a bowl and pour all of the marinade over it. Cover and refrigerate for 6-8 hours.
- Arrange the chicken in a baking dish and cover with the marinade.
- Bake at 350 degrees for 50-60 minutes.