Marinade for Chicken

Lynette Muller

Below are three favourite marinade recipes. Each one of them is simply delish. Add some chillies to the Indian and Moroccan recipes. Try it – it’s so easy and very moreish!

All these recipes will yield enough marinade for 1 large chicken – butterflied or cut into pieces. The method for all these marinades are the same, combine the ingredients, pour over the chicken and massage the little bird a bit – marinade for at least 30 minutes (or up to 1 day) before braai-ing.

• Greek
1/2 cup olive oil
1/2 cup lemon juice
2tbsn fresh oregano chopped (or 1 tbsn dried oregano)
1tbsn fresh mint, finely chopped (or 1tsp dried)
3 garlic cloves, crushed
1tsp salt
Black pepper to taste

• Indian
1/2 cup vegetable oil
1/4 cup lemon juice
2 garlic cloves, crushed
2tsp crushed ginger
2tbsn garam masala
1tsp ground coriander
1-2 red chillies finely chopped

• French Provincial
1/2 cup olive oil
1/2 cup lemon juice
4 sticks fresh thyme (or 1tbsn dried)
2tsp Dijon mustard
3 garlic cloves, crushed

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