6 ingredient Chicken Marinade. And whether you choose to give it any time to marinate or not is entirely up to you. Does it make a difference? If you think about it really, all it means is that the marinade has been in contact with the chicken for a bit of time but does it penetrate through the skin and get absorbed any more than it does when it’s cooking? i’m not convinced that it really makes all that much of a difference. The advantage of marinating in advance is that bit of prep. is out of the way so from that point of view it would prove worthwhile.
You will need:
Chicken pieces skin-on (I used breast on bone ‘supremes’ & thighs)
1 tbsp oil (plus a little to drizzle over potato wedges)
1 tbsp balsamic vinegar
1 tbsp chilli puree (or chopped chilli)
1 tbsp garlic puree (or crushed garlic)
1 tbsp dark brown sugar
1 tbsp smoked paprika
Potatoes for wedges
Method:
In the baking dish mix together the 6 marinade ingredients : 1 tbsp each of oil, balsamic vinegar, chilli puree, garlic puree, dark brown sugar, smoked paprika
Note : I use a silicone pastry brush to mix the ingredients (less to wash)
Baste the chicken pieces with the mixed marinade using a pastry brush
Leave to marinate in the fridge for an hour or so (could also prep. the night before)
When ready to cook heat the oven to 200C
Cook the chicken for 45 minutes
Slice the potatoes into wedges, place in an ovenproof baking dish, drizzle with some oil and put into the oven to cook
AFTER 20 minutes of chicken cooking time, remove both chicken and wedges from the oven, carefully pour all the cooking juices from the chicken onto the potatoes, mix well, then return both dishes to the oven to continue cooking for a further 25 minutes until the chicken is nicely browned and cooked through and the potatoes are tender.
[works well with berbere roast cauliflower & crumbled cauliflower cheese – 2 new recipes that will be posted after this one]
Enjoy!
