Gin Marinated Chicken

This chicken recipe pulls an unusual trick. Gin as a marinade. The juniper-forward botanicals of dry gin echo the pine notes of fresh herbs and pair beautifully with bright lime juice and chopped cilantro. It’s the kind of combination that sounds odd until you taste it, then it makes complete sense.

The overnight marinade is essential. Gin needs hours to penetrate the chicken cubes; the juniper compounds work slowly. Quick marinades of an hour or two only flavor the surface and the gin’s character barely registers. Eight hours minimum, ideally overnight.

The two-step cooking pays off. Searing the skewered chicken in a flat pan first builds golden color and crust on the outside. Then the marinade and remaining vegetables go into the pan, transforming the searing liquid into a sauce that finishes the chicken while wilting the leeks and warming the tomatoes.

Don’t drain the marinade. Boiling it back in the pan kills any raw-chicken bacteria and reduces it into a concentrated, gin-infused glaze that becomes the dish’s character.

Pro Tips

• Use a London dry gin rather than a fruit-forward modern style. Junipers should lead. Floral or citrus-heavy gins muddy the marinade.
• Cut the chicken into uniform 1-inch cubes so they cook at the same rate on the skewer. Uneven cubes mean some pieces dry out while others stay raw.
• Soak wooden skewers in water for 30 minutes before threading. Dry skewers burn in the pan.

Variations

• Swap gin for vodka with a teaspoon of crushed juniper berries for a similar but less aromatic version.
• Add a tablespoon of grated fresh ginger to the marinade for added warmth.
• Serve over basmati rice with extra lime wedges for a complete dinner.