Marinate, freeze, thaw, grill and eat.. repeat as required!

Just out of the oven

It was one of those days, just like this, where I’d to steal a couple of minutes to blog. I felt like I was on some top-secret mission and I was robbing valuable time for some purely selfish indulgence. Hah. Well it was far from being top-secret and it certainly wasn’t a mission!
The in-laws (I know, I know… I’m not supposed to be saying that ‘cuz the term ‘in-law’ in banned but then I’m using it only because of the lack of any other word) were visiting together for the first time and this was going to be just a day after the mom-in-law’s birthday, so I wanted to do something special. And then I’d to also do the entire mis en place for the Kit Kat cake that I was going to make for my niece.  It is on days like these that you don’t want to skip meals, yes you need the energy and also when you’re in the middle of making a gourmet dinner you almost instantly start craving for something semi-gourmet for lunch or even as a snack.
That’s what this chicken recipe is all about, you need to just marinate it, put in a ziplock bag/ dabba and leave it in the fridge. Take it out when you’re ready to eat, grill for half hour and you’re good to go. Just add a salad/raita and a bowl of soup and you have a complete meal. Since this also freezes well I prefer to marinate a large batch at a time and then grill it in small portions throughout the week or when the little sister and I are suddenly seized by those chicken cravings.
The really simple grilled chicken
2 large pieces of chicken, cleaned and trimmed
For the marinade
2 tsp of soya sauce
1 tsp of fish sauce
1 small piece of ginger, crushed
3 cloves of garlic, crushed
1 stalk of lemongrass, slightly bruised (optional)
1 tbsp of tomato ketchup
1 green chilli, crushed
2 tsp of honey
Salt to taste
Pierce the surface of the chicken all over with a fork, this allows the marinade to seep in and flavour the meat well.
Mix all the ingredients together for the marinade and coat the chicken with this. Place the meat in a ziplock bag or an air-tight container and keep it in the fridge overnight to allow it to marinate. If you want to eat this later, then you can freeze the chicken.
Remove from the fridge, allow it to thaw completely, place the pieces of meat on a greased baking tray and brush with some more oil. Grill in the oven for 25-30 minutes until the meat has cooked well. Serve immediately with any accompaniment of your choice. 
You’re good to go even with just a squeeze of fresh lemon juice
  • You can serve the chicken with a serving of mashed potatoes. Its just yumm. We had this with oven-baked potato wedged once and it was a heavenly combo.
  • If you think that the honey might be too sweet for your taste buds, you can omit it because it does add a hint of sweet. Just a hint, not too much. But what it also does is give the chicken a nice, golden and sticky glaze that makes it seem like it’s off a restaurant kitchen. Thumbs up!
  • You can also use boneless chicken for this recipe. Cut the meat into small pieces, marinate it and secure it on to skewers before grilling. This makes for some delicious starters. Serve with a sweet chilli sauce or a simple soy-chilli dip.


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