Chicken Marinade ... ( Archived) (28)

Oh I love boogie .. Would be an interesting departure from the anise/liquorice flavor of ouzo.

Thanks RM

Marinade made of

Rub chicken chunks with cloves of garlic then spread dijon mustard all over in thin layer add salt, black pepper, sprinkle a little sherry vinegar all over and olive oil. Leave in marinade a few hours or over night.

Can be cooked in the oven on an oven tray at medium to low temp (cover with foil for first 20 min or so) ... or in a frying pan ... good for bbq also

Thanks EW ... I'm of the understanding that salt is bad idea for chicken marinade, (maybe fish?) because it sucks the moisture out?
Maybe I misunderstood.

Chicken pieces, no skin, no bone,soak-in good white wine, for few hours,drain,in a frying pan,little olive oil, brown chick,add chopped spring onions,mushrooms,chopped smoke bacon,brown all this,add 1pint of thick cream, & simmer until cream thickens, takes about 1/2 hr...

Tanx

I only have white chick though.

I didn't know that ...

I'm not certain but I do avoid using it in marinade because that memory is kicking around in this old head of mine.

In a food processor or blender, purée the fresh coriander, mint leaves, ginger, garlic, lemon juice, green chilli and salt. Place the chicken in a large bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
Preheat the grill. Lightly grease a baking dish.
Place the chicken in the baking dish, and grill 20 minutes, or until chicken juices run clear.

And another one:
1 small onion (finely grated)
3 cloves garlic (minced)
30-40 strands of saffron infused with 4 tablespoons boiling water
100g Greek yoghurt
1 lemon (juice only)
1/2 teaspoon paprika
1/2 teaspoon powdered cumin
1 tablespoon fresh flat leaf parsley (very finely chopped)
black pepper
Combine all the ingredients and coat the meat and leave for at least 2 hours before cooking on the BBQ.