Chicken Marinade Recipe - Easy Recipe!
Chicken, by and large, accepts and uses more marinades gracefully than
any other meat I can think of. Game should never require a marinade if it has been handled
correctly, only a sauce to compliment it.
There are many chicken marinades which come to mind and the simplest
method, I think, is to disjoint the chicken, slash the legs, thighs and breast about every
inch (to the bone) so that the mixture in which it will soak can penetrate as much as
possible.
Ingredients:
1 C. Hoisin sauce *
1 C. Teriyaki sauce
1 T. grated fresh ginger
In a shallow pan or large dish, soak chicken for 30 minutes, place on a
rack in the oven and broil 15 minutes each side.
*Note: Hoisin sauce is a dark brown paste (like thick ketchup) available in
oriental markets in cans and jars. It will keep in the refrigerator almost indefinitely.
Great on steaks.
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