*May not necessarily be true but I’ve not done a better one than this yet.
So… I’ve been promising Keith over at Reluctant Housedad this marinade for braaing chicken (braai being the Afrikaans for barbecue). I can assure you that it makes for the most superb, succulent, chilli-hot chicken you’ll ever taste1. Marinading meat is fantastic. You get to imbue the meat with the wonderful flavours that then carry through into the cooking. For a quick pork marinade try honey, soy sauce, ginger and sesame oil. Finely slice the pork, whack it into the marinade and let it soak for an hour or two before stir-frying. All the excess marinade goes into the wok.
I know I’m giving this chicken marinade a big build-up. It’s complex2. It’s best if you can give the chicken an overnight soak in it. We use chicken thighs, boned for fast cooking, the skin slashed deep to let the flavours penetrate.
You’re going to love it.
Oh, yes, you need to know how to use it.
You put the marinade in the bowl, plenty of it, add the chicken then mix everything thoroughly by hand to get the marinade worked into the nooks, crannies and slashes. It’s important not to lick your fingers as (a) they’ve got raw chicken on them and (b) the chilli might make you regret the action shortly. Don’t scratch your eyes, either.
Best summed up with a picture of the ingredients.
It’s important to get the one with extra garlic, not just plain chilli.
Takes about 10 minutes to cook on a good hot braai, if the flames start leaping, close the lid.
If that’s too complex for you, you might like to try this jerk pork instead!
Now head over to the Recipe Shed and see what everyone else is marinading!
1: Your mileage may vary. Everyone who’s tried it has loved it.
2: Not actually true. At all.