Monday 9 May 2011

Coriander & Spring Onion Marinade

I have been working on this marinade for the first few BBQs of this summer. I always keep my marinades with a consistency of 2:1 in terms of oil & vinegar. By keeping to this ratio the marinade will penetrate the chicken and you will be truly amazed with the flavour. The rule of thumb for marinades and Chicken is that you want to marinade for a minimum of 3 hours.

What I like to do with my marinade is to use half Balsamic & half Applecider vinegar for the contrasting sharpness and also the darker colour of your marinade

4 Tbsp Olive Oil
2 Tbsp Vinegar (balsamic/apple cider/redwine)
Tsp Sesame Oil
Juice from ½ lemon
Tbsp sweet chilli sauce
Tbsp Honey
Tbsp Brown Sugar

Tsp paprika powder
2 cloves of garlic
1cm ginger
1 red chilli
2 spring onions
Bunch of fresh coriander
Salt & Pepper

2 Breasts of Chicken

Cooking Utensils
Pestle & Mortar
Sharp Knife
Chopping Board
Zip lock bag
Metal Skewers

- Finely chop garlic, ginger & chilli
- Coarsely chop spring onion & coriander
- Chop your chicken into long strips

- In your pestle & mortar crush together your garlic/ginger & chilli
- Now add together the olive oil/vinegar/lemon juice/sesame oil & whisk together
 - Add sweet chilli sauce/honey/paprika and brown sugar & continue to whisk
- Finally add your spring onion & coriander 

- Add the marinade with your chicken and marinade for a minimum of 3 hours
- When ready to BBQ place your marinaded chicken each side of your metal skewer and cook on BBQ that is at a medium heat.
- Serve when cooked


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