Adds bags of flavour and succulence to chicken, whether you’re barbecuing, grilling or roasting. Quantities given are for roughly 8 pieces of chicken, could be breast, thigh or drumstick. The basic principal is acid, sweet, salt and flavourings, so it’s endlessly adaptable to whatever you have in the fridge. Just mix together the marinade ingredients and chuck in the chicken. Mix well, cover and put back in the fridge until you’re ready to cook. Anything from 20 mins to 12 hours ahead.
LEMON GARLIC PAPRIKA
- 1 lemon, juiced but keep the shell to add too
- 4 cloves garlic, squashed with the side of a knife
- 2 tbsp paprika
- 3 tbsp olive oil
- 1 tsp dried oregano
- 2 tsp salt
YOGHURT BBQ
- 5 tbsp plain yoghurt
- 2 tbsp barbecue sauce
- 1 tbsp dijon mustard
- 1 tsp garlic granules
- 2 tsp onion granules
- 2 tsp salt
HONEY, CHILLI AND LIME
- 2 limes, juiced but keep the shells to add too
- 4 tbsp soy sauce
- 3 tbsp sriracha
- 2 tbsp honey
- 3 garlic cloves, squashed with the side of a knife
Sophie cooks 