Marinated Chicken

Ingredients

  • Pieces of chicken with the skin removed

  • Marinade -- 1 cup (250mls) will do about four chicken legs, but why are you wasting my time with such a small amount? Two economy packs of chicken thighs, 32 of them, will need 4 or 5 cups of marinade.

Method

  1. Coat the chicken in the marinade and let it sit in it for as long as you can, up to 24 hours. If you’re marinating for more than four hours, put it in the fridge. Some people insist you have to marinate for at least 12 hours. Frankly, I’ve had rave reviews for 2-hour marinades.

  2. Bake at 400°F (200°C) in a covered pan or dish with sides high enough to hold in the juices. Give yourself more than an hour for this, but somewhere around the 50-minute mark, check to see how things are coming by slicing one open and seeing how cooked it is. Because even though I say 400°, I haven’t got one of these scientifically calibrated ovens.

  3. Or barbecue on indirect heat for about an hour.

Almond butter Marinade

Ingredients

  • Healthy amount (between ¼ and ⅓ of the amount you’re making ) of almond butter (the frugal and non-allergic can substitute peanut butter, the wealthy and extravagant can substitute cashew butter)

  • Healthy amount (see above) of soy sauce (a light one is best)

  • Modest amount (between ⅛ and ¼ of the amount) of vegetable oil (olive, sunflower, safflower, whatever you like)

  • A modest amount (see above) of lemon or lime juice (or even orange juice)

  • A dose of honey

  • A few splashes of sesame oil (or you could go heavy on sesame oil and ease back on the vegetable oil above)

  • Ginger, powdered or grated (you can go nuts on the ginger)

  • Garlic, minced or pressed (and you can go nuts on the garlic)

  • Chilli paste or oil, cayenne pepper or hot sauce (use more than you’d think to)

Method

  1. Find a bowl or measuring cup big enough for the amount of marinade you’re going to use, with room left at the top to prevent spilling and splashing while you mix.

  2. Pour and spoon the stuff into the bowl or cup. Don’t be precise about this. Precision is for pastry, not for marinades.

  3. Stir thoroughly to get most of the lumps out of the nut butter and the powdered ginger.

Another popular one

Ingredients

  • Diced tomatoes or salsa

  • Powdered mustard – lots

  • Garlic

  • Hot sauce – lots

  • Lime juice

  • Some soya sauce

  • Olive oil

  • and something sweet, like honey, or chocolate sauce

Method

  1. See previous method


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