These three flavour-packed marinades from Greta Podleski’s new cookbook Yum & Yummer will ensure that your next chicken dish won’t fall flat.
Coconut tandoori chicken marinade
Ingredients:
1 cup coconut milk (regular, not light)
2 tbsp freshly squeezed lime juice
1 tbsp each paprika, ground cumin, ground coriander
and garam masala spice blend
1 tbsp minced garlic
1 tbsp grated fresh gingerroot
1 tsp chili powder
1 tsp grated lime zest
½ tsp sea salt
¼ tsp cayenne pepper
Maple, balsamic + rosemary chicken marinade
Ingredients:
¼ cup pure maple syrup
3 tbsp freshly squeezed lemon juice
2 tbsp grainy Dijon mustard
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp minced fresh rosemary
2 tsp minced garlic
1½ tsp grated lemon zest
½ tsp each sea salt and freshly ground black pepper
Honey garlic + ginger chicken marinade
Ingredients:
3 tbsp liquid honey
1 tbsp molasses
2 tbsp reduced-sodium soy sauce (use Tamari soy sauce for gluten-free)
2 tbsp freshly squeezed lemon juice
2 tbsp finely minced green onions (with white parts)
1 tbsp minced garlic
1 tbsp grated fresh ginger root
½ tsp sea salt
½ tsp crushed red pepper flakes
Directions:
Whisk together all marinade ingredients in a small bowl. Pour over 2 lbs (907 g) chicken pieces, turning pieces to coat evenly with marinade. Cover and refrigerate for at least 2 hours. Preheat oven to 375F. Bake thighs and drumsticks for 40 to 45 minutes and breasts for 30 to 35 minutes.