Hello chums. I'm planning on doing a BBQ in the next week or so. Among other things, I'll be cooking up some chicken thighs. What I'm looking for, is an easy to make, tasty marinade for same. A bit of 'heat' wouldn't go amiss, but NOT too much. Any ideas?
what about cajun chicken i use this recipe on my chicken 2 tablespoons Cajun seasoning salt and pepper to your liking 1 teaspoon crushed garlic ( 1 clove) 2 tablespoons vegetable oil mix all together and coat your chicken leave to marinate for at least an hour then cook as you like
Pataks tikka paste mixed with creme frais. Marinade chicken in fridge overnight then when cooking as you turn chicken baste with the remaining mixture. I always use this and it's great. You could change tikka for something hotter I suppose. Rusty
Hiya, Freddy. I live 15 minutes away from Guia (and on the 'welcome' sign it says Capitol do Frango ... ie, Chicken Capital). The roundabout on the main road has giant concrete chickens and giant bunches of grapes (in honour of Cliff Richards, whose vineyard and home is nearby). This area is famous for chicken BBQ restaurants and, of course, the most famous is Piri-Piri. There are all kinds of versions but you an make a simple basting with vegetable oil (olive oil is too heavy), salt, pepper, garlic and of course, the main ingredient Piri-Piri, be it in powder or liquid form. All ingredients are to individual taste.
Another one I use for roast ham, but it should work for chicken is honey, brown sugar and English mustard I sometimes put whole grain mustard as well mix it together and then use it as a baste. I can't see why you couldn't put finely chopped chilli or chilli flakes in for extra heat. Rusty
If you have them Freddie in your cupboard then these are very nice:- Honey, lemon, olive oil, garlic, salt and pepper, dried chilli flakes, thyme, basil leaf.The more honey the sweeter and stickier. The more lemon, sharper taste. Mix everything in a pestle/mortar and marinate for at least 4 hours in the fridge. 2nd one:- Paprika, turmeric, cayenne pepper, salt, pepper, sesame oil (or olive oil) garlic, spring onion. Marinate for best flavour at least 4 hours in the fridge but can be done in an hour. You can serve this one with a yogurt dip,
Hiya folks, thanks for the replies. Quite a lot there to choose from, although I'm leaning towards the curry paste with creme frais. I need to be a bit careful what I use, because my B-I-L has Gluten intolerance. Once again, thanks.
A very basic "marinade" (gluten free?) would be 1/3 "acid" to 2/3 oil. So: 2/3 olive oil and one third lemon juice would be a very basic marinade. To that, you could add any combination of fresh/dried herbs. The most important aspect of marinades is to consider how long you will be "leaving" it. Marinades can "cook" the produce they are soaking into. Fish is particularly sensitive to this method. Chicken is more forgiving, and, as this is the method you have asked for, do the 2/3 oil: 1/3 acid ration and add whatever herbs you have available. Sometimes, keeping it simple is the very best policy
