Chicken Marinade or Baste

Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons grainy mustard or Dijon mustard
• 4 tablespoons liquid honey or pure maple syrup
• 3 teaspoons curry powder
• 2 tablespoons minced garlic, from jar
• 1/2 teaspoon ground black pepper
• 1 teaspoon allspice
• 8 chicken drumsticks (any kind of chicken) or 4 chicken thighs (any kind of chicken) or 20 chicken wings (any kind of chicken)

Directions

1. 1

   Measure all ingredients in a shallow pie dish.

2. 2

   Mix all ingredients together very well.

3. 3

   The marinade should be a thick, but not as thick as a paste and not runny.

4. 4

   Place chicken in dish, turn to coat.

5. 5

   The marinade sticks to the chicken very well.

6. 6

   Marinade in refrigerator for 2- 3 hours or longer, turning and coating often.

7. 7

   Bake chicken at 375 degrees for 45 minutes (more or less depending on type of chicken you used), or throw on the grill.

8. 8

   Baste chicken with leftover marinade while chicken cooks, ensuring you let the baste cook entirely since raw chicken was in it.

9. 9

   Have lots of paper napkins handy or finger bowls to clean hands.

10. 10

    The sauce can be a bit messy when eating with fingers.