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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (173g) Recipe makes 4 servings The following items or measurements are not included below: Chinese five spice powder |
||
| Calories 239 | ||
| Calories from Fat 34 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 1117mg | 46% | |
| Potassium 341mg | 9% | |
| Total Carbohydrate 20.2g | 6% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 18.8g | ||
| Protein 28.8g | 57% | |
Honey and Soy Sauce Marinade
By: tigerduck
Aug 17, 2005
This is a lovely marinade for barbecued or fried chicken. I usually use it for chicken breasts cut into not too thin stripes which I cook on a table barbecue. Most raclette gadgets in Switzerland also include a barbecue facility. In the winter I like to invite people for a raclette and table barbecue evening and the marinated chicken stripes are always part of it. Everybody loves them! I found this marinade in a chicken cooking book and there they recommend it in particular for chicken thighs meat (bones removed). I'm sure it will be nice with whatever part of chicken you fancy. Just remember that the bigger the parts you want to fry/barbecue, the longer the meat should be in the marinade. You may even want to marinate your meat overnigt.
SERVES 4 , 170 ml
Ingredients
Marinade
- 90 g honey
- 60 ml soy sauce
- 1 garlic clove, crushed
- 2 tablespoons sake (rice wine)
- 1/2 teaspoon Chinese five spice powder
Meat
- 500 g chicken meat (1 lb)
Directions
1
Mix all ingredients for marinade.2
Pour marinade over chicken meat. Make sure every part of meat is covered.3
Refrigerate for at least 2 hours or overnigt.4
Try this: You may want to put marinade and meat into a plastic bag, tie the bag together and turn it from time to time while in the fridge.
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Roasted Garlic and Balsamic Marinade
Browse similar recipes by category
- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Main Ingredient > Meat > Poultry > Chicken > Wings
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Technique > No Cook
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: twissis
On Jun 26, 2006
Doubled up my Asia on a Stick effort last nite & oven-baked 2 batches of oriental wings as breast meat is $11-$12/lb here. I doubled the garlic (pers pref), marinated all afternoon w/an excellent result & served w/veggies & rice. A great meal, duck. Thx for posting.
From: Derf
On Oct 18, 2005
This marinade is great, could be very versitile used in many ways, it was particularly good on the chicken, I marinated it overnight, and since you didn't say how to use it , I made a chicken stirfry with it tonight. It was delicious, I used some of the marinade for the liquid with carrots, celery, baby bok choy, rutabega sticks, green onion and tomato wedges, :yummy: Thanks for sharing a good one!!
From: Lauralie41
On Jul 1, 2006
I marinated chicken tenders overnight. Stir fried them with a bag of frozen stir fry vege's, purple cabbage, and served over brown rice. A wonderful meal!!
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