“Found this posted on Facebook or Pinterest and wanted to jot it down. I tried it as is, doubled & it is good. I imagine the oils & acids could be swapped out easily, sweetener as well or omitted. Same goes for trying ginger root or lemongrass instead of garlic or shallots, herbs could be adapted too. Red chili flakes, sliced peppers or hot sauce too if you like heat.Great base to start from. I marinated boneless skinless chicken breast & dumped marinade & all in a 9x13 pan & put in a 350 degree oven, flipped & basted once. Bet skin on chicken would be great grilled or broiled too. It has like a mild sweet & sour thing going.”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 1 gallon zip close bag mix the first 6 ingredients.
  2. Suggested quantity of chicken was 8 bone in, skin on pieces. Rinse & pat dry whatever type of chicken you intend to use.
  3. Place in zip bag with marinade. Toss to coat and lay flat in a container in the fridge. Your marination time is up to you but no more than 4 hours. The oil will solidify in the fridge but that's ok.
  4. Season both sides of chicken with salt & pepper, to taste. Cook chicken either by grilling or broiling skin side down, turning once after about 20 minute Baste with marinade once after turning. Cook until chicken is cooked through.
  5. If you use boneless skinless chicken, cook time will be reduced so watch for doneness.
  6. Discard remaining marinade.
  7. If you are wanting more glaze like marinade, make another batch leaving out shallots & garlic & baste ofted during grilling.
  8. Serve with heavy sprinkling of roughly chopped flat leaf parsley. Great for main course, salads, pasta salads and wraps.

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