Name: Easy Chicken Marinades
Prep time: 5 min
Ingredients: 1 lemon, zested and juiced; 2 cloves garlic, chopped; 1 1/2 cups continental parsley leaves; 3 teaspoons smoked paprika; 2 teaspoons salt; 100ml extra virgin olive oil; 150mL buttermilk; 2 tablespoons honey; 3 tablespoons wholegrain mustard; 1 tablespoon Dijon mustard; 2 teaspoons garlic powder; 1 tablespoon lemon juice; 2 teaspoons chopped fresh thyme; 1 1/2 cups continental parsley leaves; 1 cup coriander leaves; ¼ cup dill leaves; 3 cloves garlic; 1 tablespoon horseradish cream; 2 tablespoons malt vinegar; 1 teaspoon sea salt; 100ml extra virgin olive oil; 1/3 cup (100g) white or red miso paste; 2 tablespoons tahini; 2 tablespoons honey; ¼ cup rice wine vinegar; 1 teaspoon sesame oil; 2 teaspoons grated fresh ginger; ½ cup (150g) Hoisin sauce; 2 tablespoons light soy sauce; 2 teaspoons Chinese five spice powder

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Lemon and Smoked Paprika

Place all ingredients into a food processor and process until it forms a paste

Honey Mustard

Whisk buttermilk, honey and mustards together until smooth. Add remaining ingredients and mix well

Horseradish and Herb

Place herbs and garlic into a food processor and process until finely chopped
Add horseradish cream, vinegar and salt. Process for 1 minute. While the motor is running, slowly drizzle in olive oil. Marinade will thicken and become smooth

Ginger Miso

Whisk ingredients together until smooth

Hoisin and Five Spice

Combine ingredients and mix well

Hoisin and Five Spice

Tips & Hints:

Marinate chicken for 2 to 24 hours for the best flavour.
To cook in the oven: Heat oven to 200°C/180°C fan forced. Place chicken in a shallow baking dish and bake for 10 minutes, turn pieces, then bake for a further 15-20 minutes or until chicken is cooked through. Allow chicken to rest at room temperature for 5-10 minutes before serving.
To cook on the stove: In a frying pan, preheat 1-2 tablespoons of oil over medium high heat. Sear chicken for 2-3 minutes each side or until cooked through. Stand chicken for 5-10 minutes partially covered to finish cooking through.

Lemon and Smoked Paprika

Place all ingredients into a food processor and process until it forms a paste

Honey Mustard

Whisk buttermilk, honey and mustards together until smooth. Add remaining ingredients and mix well

Horseradish and Herb

Place herbs and garlic into a food processor and process until finely chopped
Add horseradish cream, vinegar and salt. Process for 1 minute. While the motor is running, slowly drizzle in olive oil. Marinade will thicken and become smooth

Ginger Miso

Whisk ingredients together until smooth

Hoisin and Five Spice

Combine ingredients and mix well

Tips & Hints:

Marinate chicken for 2 to 24 hours for the best flavour.
To cook in the oven: Heat oven to 200°C/180°C fan forced. Place chicken in a shallow baking dish and bake for 10 minutes, turn pieces, then bake for a further 15-20 minutes or until chicken is cooked through. Allow chicken to rest at room temperature for 5-10 minutes before serving.
To cook on the stove: In a frying pan, preheat 1-2 tablespoons of oil over medium high heat. Sear chicken for 2-3 minutes each side or until cooked through. Stand chicken for 5-10 minutes partially covered to finish cooking through.

Lemon and Smoked Paprika

Place all ingredients into a food processor and process until it forms a paste

Honey Mustard

Whisk buttermilk, honey and mustards together until smooth. Add remaining ingredients and mix well

Horseradish and Herb

Place herbs and garlic into a food processor and process until finely chopped
Add horseradish cream, vinegar and salt. Process for 1 minute. While the motor is running, slowly drizzle in olive oil. Marinade will thicken and become smooth

Ginger Miso

Whisk ingredients together until smooth

Hoisin and Five Spice

Combine ingredients and mix well

Tips & Hints:

Marinate chicken for 2 to 24 hours for the best flavour.
To cook in the oven: Heat oven to 200°C/180°C fan forced. Place chicken in a shallow baking dish and bake for 10 minutes, turn pieces, then bake for a further 15-20 minutes or until chicken is cooked through. Allow chicken to rest at room temperature for 5-10 minutes before serving.
To cook on the stove: In a frying pan, preheat 1-2 tablespoons of oil over medium high heat. Sear chicken for 2-3 minutes each side or until cooked through. Stand chicken for 5-10 minutes partially covered to finish cooking through.

Ingredients

Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Method

Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Hoisin and Five Spice

Tips & Hints:

Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Tips & Hints:

Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Tips & Hints:

Feedback and Reviews

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Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Hoisin and Five Spice

Tips & Hints:

Ingredients

Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Method

Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Hoisin and Five Spice

Tips & Hints:

Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Tips & Hints:

Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Tips & Hints:

More Sauces Recipes

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See the entire myfoodbook recipe collection

Lemon and Smoked Paprika

Honey Mustard

Horseradish and Herb

Ginger Miso

Hoisin and Five Spice

Hoisin and Five Spice

Tips & Hints: