The best chicken marinade

Step by Step

Step 1

Mix together the pineapple juice, lime zest and juice and soy sauce in a large bowl with a lid. Grate the ginger into the bowl using a fine microplane grater (or mince finely using a sharp knife), then repeat with the garlic. Stir in the vegetable oil, sugar and chilli (if using).

Step 2

Lay 1 chicken breast (or thigh) between 2 sheets of baking parchment and, using a meat mallet or rolling pin, bash it to about 2cm thick. Add to the marinade and repeat, aiming to get all the chicken to the same thickness. Make sure it is fully submerged, then cover and marinate in the fridge for at least 2 hours, ideally overnight.

Step 3

When ready to cook, remove the chicken from the marinade, allowing the excess to drop back into the bowl. Preheat a griddle pan or the grill. Cook the chicken on the griddle or grill for 10 minutes (in a couple of batches), or under a preheated grill for 15 minutes, turning halfway, until cooked through with no pink meat and juices that run clear.

Step 4

While the chicken cooks, turn the remaining marinade into a sauce. Pour into a small saucepan and add the ketchup. Simmer rapidly on medium for 5-8 minutes – it must be piping hot to cook the chicken juices and make them safe to eat. Baste the chicken with some of the sauce at the end of cooking, and serve the remaining sauce and pineapple slices on the side, griddle if you wish.

Ingredient

Red chilli

1 1
Garlic

2 2
Unwaxed lime

1 1
Tomato ketchup

75 grams 0.17 lbs
Ginger

25 grams 0.06 lbs
Vegetable oil

2 tsp 2 tsp
Chicken breasts

6 6
Essential pineapple slices in fruit juice

6 6
Cooks’ ingredients tamari soya sauce

4 tbsp 2 fl. ozs
Pineapple

4 tbsp 2 fl. ozs
Dark brown soft sugar

1 tbsp 0.5 fl. ozs

The best chicken marinade

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

How do you feel?

Related Recipe

Chipotle chimichurri

Salt & pepper haddock

Cavolo nero pesto