Recipe Source: Gert Meyers, by way of Cookie at The Cook Shack Gab & Grub
Marinated Chicken for grillin’ or BBQin’…
This makes a lovely marinade with a slightly sweet yet tangy flavor, ideal for grilled or barbecued chicken. It’s my own recipe, loosely based on a book-recipe, now long lost…
Marinade:
Mix together using a spoon or blender:
juice of a small lemon
4 tbsp of runny honey
1 tbsp of toasted sesame oil (or equivalent)
3 tbsp of vegetable oil (peanut or sunflower)
3 tbsp of light soy sauce
1 tsp of balsamic vinegar (optional)
a few drops of Tabasco(TM)
some finely, freshly ground black pepper
a small pinch of ground cayenne pepper
a small pinch of fenugreek or ginger powder
Marinating:
It’s often believed that increasing the time of marinating to overnight improves the result but in my view that’s not entirely true. A marinade can only penetrate the meat almost no more than skin-deep and so it’s my experience that a couple of hours (even shorter) works quite well. For an instant marinade, I recommend adding a little cornflower to the marinade, which will make it more clingy: then you can simply brush your meat with the mix, minutes prior to cooking.
Cooking:
Use skinless pieces of chicken: chunks or strips of breast meat for instance, although turkey would also work well. You can be fancy and create skewers with some yellow or orange pepper, some red onion and some cherry tomatoes or even pineapple pieces, for a great presentation and a bit of Wow!-factor…
Alternatively, simply marinate the strips or chunks together with the pepper etc, then cook and serve on a preheated serving dish. Tuck in!
I suggest cooking these on low heat barbecue (make sure it’s cooked through and through) or a ribbed skillet (I usually put a good dollop of salt on my skillet, which acts as an anti-adhesive ).
Happy eating!
