THREE GO-TO CHICKEN MARINADES
Ready in 30 minutes, plus overnight marinating

PIRI-PIRI
Ingredients
1 red pepper
2 large chillies
1 onion
3 cloves of garlic
1 tsp smoked paprika
A pinch of oregano
2 tbsp lemon juice
2 tsp red wine vinegar
1/4 tsp salt
Method
Blister and blacken a red pepper and 2 large chillies directly over a gas flame or under a fierce grill. Cool and remove the skin and seeds. Place the flesh in a blender along with a finely chopped bird’s eye chilli. Cook 1 finely chopped onion and 3 finely chopped garlic cloves in 4 tbsp oil until caramelised. Add 1 tsp smoked paprika and cook for a minute more. Add to the blender along with a pinch of oregano, 2 tbsp lemon juice, 2 tsp red wine vinegar and ¼ tsp salt. Blend to a thick paste. Pour over the chicken and allow to marinate in the fridge for 30 minutes or overnight.
STICKY CHINESE GLAZE
Ingredients
2 tbsp soy sauce
1 tbsp toasted sesame oil
1sp Chinese five space
2 gloves of garlic
25g brown sugar
Method
Combine 2 tbsp soy sauce with 1 tbsp toasted sesame oil, 1 tsp Chinese five spice, 2 crushed garlic cloves and 25g brown sugar. Pour over the chicken and allow to marinate in the fridge for 30 minutes or overnight.
GINGER MISO
Ingredients
3 tbsp white miso
3 tbsp honey
3 tbsp soy sauce
1 tbsp grated ginger
1/2 lime
2 tbsp rapeseed oil
Method
Combine 3 tbsp white miso, 3 tbsp honey and 3 tbsp soy sauce. Stir in 1 tbsp grated ginger and the juice of ½ lime. Add 2 tbsp rapeseed oil, pour over the chicken and allow to marinate in the fridge for 30 minutes or overnight.
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