Prep 5 mins
Cook 45 mins
This is a great marinade for baked or grilled chicken legs, breasts or thighs. It also makes a great sauce for wings for that summer BBQ. Use some of the left over marinade to baste the chicken as it bakes or grills. Just remember, to let it cook after basting since the raw chicken marinaded in it. The sauce sticks to the chicken very well and gives a wonderful flavor. This is quick and very easy to make when you are pressed for time on a hot summer night. Marinade time not included in cooking time. Edited to add that Chef Jessica used this as a OAMC recipe and said in her review that it worked great and froze very well! ETA: I added Agave nectar as a substitute for Honey or Maple Syrup. This is a great substitution for diabetics!
- 2 tablespoons sesame oil
- 2 tablespoons grainy mustard or 2 tablespoons Dijon mustard
- 4 tablespoons liquid honey (to taste for diabetics) or 4 tablespoons pure maple syrup (to taste for diabetics) or 3 tablespoons agave syrup (to taste for diabetics)
- 3 teaspoons curry powder
- 2 tablespoons garlic, from jar minced
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon allspice
- 8 chicken drumsticks (any kind of chicken) or 4 chicken thighs (any kind of chicken) or 20 chicken wings (any kind of chicken)
- Measure all ingredients in a shallow pie dish.
- Mix all ingredients together very well.
- The marinade should be a thick, but not as thick as a paste and not runny.
- Place chicken in dish, turn to coat.
- The marinade sticks to the chicken very well.
- Marinade in refrigerator for 2- 3 hours or longer, turning and coating often.
- Bake chicken at 375 degrees for 45 minutes (more or less depending on type of chicken you used), or throw on the grill.
- Baste chicken with leftover marinade while chicken cooks, ensuring you let the baste cook entirely since raw chicken was in it.
- Have lots of paper napkins handy or finger bowls to clean hands.
- The sauce can be a bit messy when eating with fingers.
This was great! Just the sent of me opening my marinade bag had my SO running to the kitchen to see what smelled so good! I used the Dijon, honey and fresh garlic. This is OAMC Cooking frendly. I made this up 3 weeks ahead of time and froze it in the marinade, then took out the night before to defrost. This one will definatly be a new staple in my marinades!
This marinade was soooooo good! Even my DD, (who's not a big fan of curry) loved it. The only thing I will do next time, is use fresh garlic instead of jarred because I prefer the taste of fresh garlic. Thanks for posting.
Thought this marinade was just great, certainly a different mixture. I used grainly mustard, and pure maple syrup, plus I used fresh garlic as it didn't have jar garlic. The allspice just added another dimension to the recipe. Will definately use this marinade again and next time maybe try dijon mustard and honey which would give it a different flavour altogether.