It is BBQ season after all isn’t it??
I am a fan of marinades and I’ve used this one a good few times – there is chicken currently bathing in it in my fridge as I write.
This is from Barbecues and Grilling by Anthony Worral Thompson – a great book that I’ve had for a while but I really want to start making a few more things from it in the coming weeks, so if they work I’ll stick them up here!
- 4 chicken breasts with skin on, if preferred
- 5cm piece fresh ginger, peeled and grated
- 1 small onion, grated
- 1 large red chilli, deseeded and finely chopped
- 2 garlic cloves, crushed with a little salt
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- In a small bowl, combine all the ingredients for the marinade mixture.
- Set aside the chicken breasts in a shallow dish and spread the mixture over them. Cover and marinate in the fridge for at least 2 hours, preferable overnight.
- Remove from the fridge up to 30 minutes before cooking
- Cook the chicken on the barbecue grill, skin-side down first, over high heat for 7-8 minutes. Then turn and cook on the other side for a further 7-8 minutes, basting occasionally with the marinade juices, until lightly charred and firm to the touch.
I actually cut the chicken breast into strips…. voila!