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As the weather gets colder, we may only have a few more opportunities to BBQ outdoors. Here is an original chicken marinade recipe prepared by my husband, Ronnie.
Ingredients
- 2 Pounds Chicken (boneless thighs)
- Wooden skewers (optional)
For Marinade:
- 1.5 Cup water
- 4 Tbsp Beef broth mix (Powder)
- 1 Tsp Honey
- 1/2 tsp Paprika
- 1/2 tsp Oregano
- 1/2 tsp Rosemary
- 1 tsp Italian spice mix
- Red Food Color optional
- 1/2 tsp ginger powder
- 1 Tbsp lime juice
- Salt to taste
For garnish:
- 2 Onions (Rings)
- 2 lime (1/4 cuts)
- Chopped coriander
Instructions
- In a pan, boil water, add remaining marinade ingredients (except honey & salt). Boil to reduce marinade to 3/4 cup stirring constantly. Keep salt taste on higher side. Add honey & cool marinade
- Wash chicken thoroughly & cut chicken into large cubes (you can keep the skin if desired). Dry chicken with paper towel
- Place chicken in ziplock bag or container, pour marinade & keep for at least 4 hrs in fridge.
- If using wooden skewers, soak them in water for 4 hrs
- On skewers, mount chicken keeping a slight gap between cubes
- Cook according to BBQ or Oven instructions (below)
- Garnish with lime, onion rings, coriander & serve. Pairs well vegetable skewers
BBQ instructions:
- Once charcoal is hot place skewers on an oiled grill
- Cook till side starts to brown & turn to cook other side. Be careful not to char chicken.
Oven instructions - Set oven to broil at 450C on the nearest rack to the top grill. Cook for 7 mins one side & 5 mins other side. Check the chicken if done near to the skewer & remove to avoid dehydration of moisture.
Notes
Place a drip tray under the skewers so that the steam helps to keep the chicken moist
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