Glazed Vegemite Chicken Fillets

"This is from Kraft Foods. I know it sounds strange from the title but the marinade ingredients blend really well for a tasty chicken main."
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
480hrs 5mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Place chicken fillets into combined marinade ingredients, cover and refrigerate for 1 hour.
  • Grill or barbeque for approximately 10 minutes, basting frequently with marinade until chicken is cooked.

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Reviews

  1. DH prepared this for dinner last night. It was our first experience with vegemite. The chicken turned out juicy and tender, but we both felt it seemed to have a bit of an alcohol flavor. Of course we were unsure how vegemite is supposed to taste, so we didn't know if it was that or the sherry. We did think the sweetness from the honey and nuttiness from the sesame oil were nice. Thanks for a fun flavor experiment. DH leaves for AUS in a few weeks on business (first time), so this experimentation with vegemite should be a nice prelude to his dining experiences there. (Made for AUS/NZ Recipe Swap #31)
     
  2. Being a Brit,I had to swap the vegemite for good old Marmite,but apart from that I stayed true to the recipe.I grilled mine,which gave the chicken a nice 'barbecued' edge to it. DH really liked it,which is always good!! Thanks for a lovely,easy dish Mandy. Made for 1-2-3 Hits.
     
  3. Voting ranged from 3 to 5 so it is middle ground and a 4. I like Peter J cooked in the oven, turning frequently. I dipped the breasts in the marinade and then in the baking dish and pouring the excess marinade over the lot. Cooked a total of 45 minutes, the first 15 with the lid on the dish, turning and continue to cook without the lid, turning a third time with 15 minutes to go. I enjoyed the sweetness and slight saltiness of the mix. Thank you Mandy from Oz for a nice easy tasty mid week recipe. Made for 123 Hit Wonders tag game.
     
  4. Mmmm so good! I cooked in an oven so let the chicken sit in the marinade rather than baste but turned a few times to keep it coated and it was really wonderful. I'm not too keen on salt in general but the sweetness of the honey offset it just perfectly leaving the hint of vegemite saltiness but with a little extra depth of flavour as well.
     
  5. Made for a quick dinner last night. The marinade was lovely - very flavourful, with a great salty-savouriness added by the vegemite. I grilled in the oven and we all enjoyed this.
     
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RECIPE SUBMITTED BY

Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
 
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