Recipe by Lennie
While going through some old binders, I found this recipe in a booklet put out by HP. And yes, HP does stand for Houses of Parliament (the picture you see on the bottle). I don't know about its availability in the U.S., but in Canada a bottle of HP sauce is just about as common as ketchup -- all restaurants have it on hand, and it's in most homes.
Top Review by Abby Girl
This was a good, solid marinade. I had some Jim Bean Steak sauce to use up and some leftover red wine. I also cut the olive oil down to 1 T. I marinated chicken thights I had got from Costco. I felt I should not rate this recipe as I did not have the proper ingredients....and what I had and what the actual taste of the marinate could have been two different tastes. The next time I do this recipe, I will use HP sauce and white wine. I would give bonus points for being fast and easy as I made this up and plunked it in the freezer. HINT: I placed the chicken thighs in a plastic zip lock bag, flattened them so that they were lying flat and froze them on a cookie tray. They thaw out really fast in a sink of tepid water for about 20 - 30 minutes.
- 1⁄4 cup HP steak sauce
- 1⁄4 cup dry wine (red or white, your choice)
- 2 tablespoons olive oil
- 1⁄2 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 4 boneless skinless chicken breasts (or 4 pork chops)
Directions See How It's Made
- In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
- Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
- After marinating is done, drain off marinade and grill or broil chicken until done.
- If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).