By tigerduck on August 17, 2005
Photo by Derf
Photo by Derf
"This is a lovely marinade for barbecued or fried chicken. I usually use it for chicken breasts cut into not too thin stripes which I cook on a table barbecue. Most raclette gadgets in Switzerland also include a barbecue facility. In the winter I like to invite people for a raclette and table barbecue evening and the marinated chicken stripes are always part of it. Everybody loves them! I found this marinade in a chicken cooking book and there they recommend it in particular for chicken thighs meat (bones removed). I'm sure it will be nice with whatever part of chicken you fancy. Just remember that the bigger the parts you want to fry/barbecue, the longer the meat should be in the marinade. You may even want to marinate your meat overnigt."
Serving Size: 1 (173 g)
Servings Per Recipe: 4
"This is a wonderful marinade! I didn't have the five spice powder but I did use about a tablespoon of Siracha sauce to kick it up a notch and let the chick breasts marinate overnight, delicious! There were no leftovers!"
"I marinated chicken tenders overnight. Stir fried them with a bag of frozen stir fry vege's, purple cabbage, and served over brown rice. A wonderful meal!!"
"Doubled up my Asia on a Stick effort last nite & oven-baked 2 batches of oriental wings as breast meat is $11-$12/lb here. I doubled the garlic (pers pref), marinated all afternoon w/an excellent result & served w/veggies & rice. A great meal, duck. Thx for posting."
"This marinade is great, could be very versitile used in many ways, it was particularly good on the chicken, I marinated it overnight, and since you didn't say how to use it , I made a chicken stirfry with it tonight. It was delicious, I used some of the marinade for the liquid with carrots, celery, baby bok choy, rutabega sticks, green onion and tomato wedges, :yummy: Thanks for sharing a good one!!"