Copyright © 2014 Chris Schnaufer
Why Molmari? It’s a portmanteau of Molasses and Tamari, two of my favorite sauces, making this dish a fusion of Asian and Caribbean influences.
All right, Molasses is not truly a sauce but I’m going with it anyway.
This dish can be served on a bed or rice, or wide noodles such as fettuccine, or some veggies – Rapini with pine nuts being a favorite. Or go wild and mix it up: noodles with veggies for example.
- 2 pieces of boned, split, skinned chicken breast
- 1/3 Cup Molasses
- 1/3 Cup Tamari
- 1/4 Cup Rice Wine *
- (optional) 1/4 Cup Rice Vinegar **
- 1/4 tsp Ground Cloves
- 1/4 tsp Cinnamon
- 1/2 tsp tsb Ground Black Pepper
Prepare the chicken by making it thinner. This can be either through pounding it or by slicing it in half parallel to the counter (half way between the counter and the top of the chicken).
Mix the remaining ingredients together to make the sauce. If you want a bit of a sour taste, more Asian, you will want to include the vinegar. Immerse the chicken in the sauce for 2 hours.
Prepare the rice, noodles, veggies, or whatever while the chicken marinades. Cooking the chicken should only take 10 minutes or less.
Grill the chicken until its done, turning once.
Cut the chicken into slices and place it on the bed you have prepared for it. Enjoy!
* Sherri, dark Rum, or Whiskey can be substituted
** White vinegar can be used. I find Cider and Red vinegar to be too strong for me, but use those if you like