A storm blew in hard and fast last night just after I got home from work.  It surprised us both with its fury, and its suddenness.

I had taken a couple of big chicken breasts out for dinner, with plans for Irish to barbecue them.  He came in from the lanai after a few minutes and reported that it was windy he couldn’t keep the grill lit.

Plan B.

My mom used to make this ginger chicken recipe when we were kids, and when we were older we made it.  It’s fairly simple, but I haven’t made it in 10 years or more. 

My brothers have all reported making it in the last few weeks, so I queried them on cooking heat and time to make sure I got it right.  The end result was moist, delicious and satisfying. 

And the smell of it cooking took me right back to 7th grade.

Maybe everyone makes this, I don’t know.  It’s ridiculously easy.  Recipe below is for two people.  Just increase measurements as needed for more.

Ginger Chicken (for two)

• 2 large chicken breasts on the bone (skin or no skin, your choice)
• seasonings to taste (I use Nature’s Seasons and a little garlic salt)
• half stick of butter
• 2 t ground ginger

Preheat oven to 375 degrees.  Place the chicken fleshy side up in a pan (I used glass, but I don’t think it matters).  Sprinkle with seasonings (not too much).

Melt the butter in a pan or in the microwave (I used a small glass spouted measuring cup).  Mix ginger into melted butter.

Pour butter mixture over the chicken and cook for 45 minutes, basting every 15 minutes or so.  Chicken is done when the top is slightly dry and lightly browned.

While it’s cooking, try not to worry about that English paper that’s due tomorrow, or whether your bff is still speaking to you or not.  Also?  You do NOT look fat in those parachute pants.