Chicken Marinade or Baste

Recipe by Cathy17
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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