THE RECIPE JOURNAL · Main Course
Tasty RamJam Chicken Recipe
This flavorful chicken dish is perfect for a quick and satisfying meal any night of the week. With simple ingredients and a delicious blend of spices, it’s sure to become a family favorite in no time.
FROM THE KITCHEN • Tasty RamJam Chicken Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the soy sauce, wine, lemon juice, oil, Italian seasoning, ginger, garlic, onion powder, and black pepper in a large resealable plastic bag. Add the chicken, seal the bag, and toss everything around to coat the pieces well. Pop it in the fridge and let it marinate for at least 3 hours, or even better, overnight.
02
Step 2
When you're ready to cook, fire up your grill to medium-high heat. Thread the chicken onto skewers and set them aside for a moment. Pour the leftover marinade into a small saucepan and bring it to a boil on the stove—this will be your basting sauce.
03
Step 3
Give the grill grates a quick brush with some oil to keep the chicken from sticking. Place the skewers on the grill and cook for about 8 minutes on each side, brushing them with the hot marinade a few times as they cook. The chicken is done when the juices run clear and it's nicely charred on the outside. Enjoy!
Why you’ll love it
This dish is packed with bold flavors that make every bite exciting. It’s easy to prepare and perfect for a weeknight dinner or a special occasion. The combination of spices and tender chicken will satisfy both kids and adults alike.
How to serve
Serve this chicken with a side of steamed vegetables or a fresh salad. It also pairs well with rice or mashed potatoes to soak up the delicious sauce. A slice of crusty bread can help enjoy every last bit.
Storage & leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove to keep it moist. For longer storage, freeze portions in freezer-safe bags for up to 2 months.
