Recipe: Emma Dean’s Honey Soy Chicken Marinade
I love this marinade ? it is easy to make and so so delicious.
The secret ingredient of a dash of fish sauce really takes it to the next level for umami flavour!
The chicken can be cooked on the BBQ or in the oven. I like the charry-ness of the BBQ. I recently did this with my friends in Bangladesh as an ‘aussie’ version of BBQ.
Everyone loved it!
- 1/2 cup salt-reduced soy sauce
- 1/4 cup honey
- 2cm piece fresh ginger, finely grated (give it a good wash and leave the skin on)
- 1 garlic clove, peeled and crushed
- 2 teaspoons of fish sauce (optional but gives a beautiful umamai flavour ? you can’t taste the fishiness at all)
- 8 chicken drumsticks
- 2 teaspoons sesame seeds (optional)
Mix together the soy sauce, honey, ginger, garlic and fish sauce in a large dish.
Score the chicken drumsticks two or three times so that the marinade can get right in. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours and up
to 24 hours, turning once or twice ? or as you think of it. Sometimes I toss mine a lot, sometimes only once.
Preheat oven to 200?C/180?C fan-forced. Line a baking tray with baking paper (or crank up the BBQ ? I like it at a medium heat).
If cooking in the oven, remove chicken from marinade. Place, in a single layer, on prepared tray. Sprinkle with sesame seeds (optional). Bake for 35 minutes or until golden and cooked through. Serve with a crisp green salad.
If BBQing remove chicken from the marinade and cook over a medium heat to ensure that the chicken cooks through to the bone without burning on the outside.
However, I like a bit of char on BBQ ? its great flavour! If BBQing ? sprinkle the sesame seeds on at the end!