3-Way Chicken Marinade

Preparation time

20 Minutes

Cooking time

30 Minutes

Serves

3-4

Having a steamboat night with your family and friends this coming weekend? Try marinating your own meat with our healthy but delicious 3-way chicken marinade recipe!

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Alternatively you can also bake the marinated chicken pieces and pair them with rice, noodles or salad greens.

Serving Suggestions:

1. Indian style with rice and vegetables

2. Japanese style with Soba

3. French style with mix salad

Ingredients

3
Skinless Chicken Breasts
, cubed
2
cloves
Garlic
, minced, (for the Indian marinade)
1
tablespoon
Fresh Ginger
, peeled and grated, (for the Indian marinade)
1/8
cup
Fresh Wansoy
, (for the Indian marinade)
1
tablepoon
Olive Oil
, (for the Indian marinade)
1
Small White Onion
, finely chopped, (for the Indian marinade)
1/4
cup
Greek Yoghurt
, (for the Indian marinade)
1/4
cup
Canned Tomato Puree
, (for the Indian marinade)
2
teaspoons
Fresh Lime Juice
, (for the Indian marinade)
Replace the ingredients with store bought Dry Indian Meat Pre-mix:
, 1 tablespoon ground coriander 1/2 teaspoons ground cumin 1/2 teaspoon ground cardamom 1/2 teaspoon ground nutmeg 1/2 teaspoons paprika 1/2 teaspoon cayenne
1
teaspoon
Packed Brown Sugar
, (for the Japanese marinade)
1/8
cup
Water
, (for the Japanese marinade)
1/8
cup
Sake
, (for the Japanese marinade)
1/4
cup
Mirin
, (for the Japanese marinade)
1/4
cup
Soy Sauce
2
sticks
Spring Onions (white part)
, roughly chopped, (for the Japanese marinade)
1/8
cup
White Wine
, (for the French marinade)
2
tablespoons
Whole Grain Dijon Mustard
, (for the French marinade)
2
tablespoons
Dried Herb D'Provence
, (for the French marinade)
1
tablespoon
Olive Oil
, (for the French marinade)
1/2
tablespoon
Lemon Juice
, (for the French marinade)
Salt & Pepper
, to taste

Directions

Preheat oven to 180 degree Celcius.
Evenly divide your chicken breast pieces and then marinade them individually, according to the 3 different styles.
Line a baking sheet with aluminium foil.
Fold a long piece of aluminium foil over a wooden chop stick into a rectangular shape and place that in the baking sheet to create the dividers.  Repeat the process for the number of columns you would like.
Lay another piece of aluminium foil over the dividers and press down to create the barriers.
Add the marinated chicken pieces into the baking sheet.
Try as much as possible to spread the chicken out so that it does not stick together.
Depending on the amount of chicken in the sheet, your baking times will vary. Bake for 20 minutes or until cooked and slightly browned.

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