Ingredients:

• 500g/ 1lb of chicken breasts
• 1 1/2 cups of olive oil
• 3/4 cups of soy sauce
• 1/4 cup of Worcestershire sauce
• 2 tablespoons of dry mustard
• 2 teaspons of salt
• 1/2 cup of Jack Daniel’s whiskey
• 1 tablespoon of black pepper
• 1/2 cup of wine vinegar
• 1/3 cup of lemon juice
• 1 1/2 teaspoons of parsley
• 3 clove of minced garlic

Method:

1. Mix all the marinade ingredients well in a large bowl or in a flat tupperware box.
2. Butterfly the chicken breasts and lightly score on one side.
3. Thoroughly coat the chicken in the chicken marinade.
4. Marinate for at least 4 hours.
5. BBQ over a medium heat.

Ingredients:

• 1/2 an onion
• 3 teaspoons of oregano
• 3 teaspoons of thyme
• 6 garlic cloves, finely chopped
• 1 cup of lemon juice
• 1/4 cup of oilve oil
• 2 whole chicken breasts, split in half

Method:

1. Rub the chicken with the cut half of the onion, then discard the onion.
2. Thoroughly mix the herbs and garlic with the lemon juice and olive oil.
3. Coat the chicken in the marinade, making sure all areas are covered.
4. Marinate for at least 4 hours, up to a maximum of 48 hours.
5. Bake in the oven at 200 degrees celsius/ 390 degrees fahrenheit.

Ingredients:

• 500g/ 1lb of chicken breasts
• 1/4 teaspoon of garlic powder
• 3 tablepsoons of sugar
• 2 tablespoons of wine vinegar
• 3/4 cup or 190mls or pineapple juice
• 1/4 tablespoons of sherry
• 1/4 cup or 60mls of soy sauce

Method:

1. Score the chicken breats and put them in a large flat dish.
2. Mix all of the marinade ingredients together in a mixing bowl.
3. Pour the marinade over the chicken breats and mix the chicken with the marinade throrougly, making sure all surfaces are covered.
4. Leave to marinate for at least 4 hours.
5. Grill or bake and garnish with fresh pineapple.

Cooking Tips & Techniques: How To Marinate Chicken

Ingredients:

• 500g/ 1lb chicken breasts
• 6 spring onions
• Pinch of salt
• Pinch of pepper
• 1 handful of fresh mint
• Zest and juice of 1 lemon
• 3 cloves of garlic
• Handful of fresh coriander
• Olive oil to taste

Method:

1. Cut the chicken into 2.5cm/ 1 inch cubes and place in a large mixing bowl.
2. Put all of the remaining ingredients except for the olive oil into a food processor and blend.
3. Once the ingredients have been processed into a paste, add the olive oil to achieve your desired consistency.
4. Mix the chicken marinade paste with the chicken cubes in the bowl then cover and leave to marinate for 1 – 4 hours (the longer the better).

Ingredients:

• 500g/ 1lb chicken breasts
• 2 sticks of lemon grass, finely chopped
• Juice of 2 limes
• 2 red chillies, chopped
• 3 garlic cloves, crushed
• 2.5 cm/ 1 inch piece of fresh root ginger, finely chopped
• 2 tablespoons soft dark brown sugar
• 2 tablesoons chopped fresh coriander
• 150 ml/ quarter pint coconut milk

Method:

1. Cut 3 diagonal slits in each chicken breast. Place the chicken in a shallow dish large enough to hold all the breasts in a single layer.
2. To take the marinade, place all the ingredients in a food processor or blender and puree until smooth. Pour over the chicken, cover and leave to marinate for 1 – 4 hours (the longer the better).
3. Grill or bake until the chicken is cooked through and the juices run clear.

Ingredients:

• 500g/ 1lb chicken breasts
• 2.5cm/ 1 inch piece of fresh root ginger, peeled and very finely grated
• 2 garlic cloves, crushed
• Finely grated rind and juice of 1 orange
• 2 tablespoons olive oil
• 2 tablespoons honey

Method:

1. Mix the ingredients in a large mixing bowl.
2. Thoroughly coat the chicken breasts in the mixing bowl, cover and leave to marinate for 1 – 4 hours (the longer the better).
3. Grill or bake until the chicken is cooked through and the juices run clear.

Ingredients:

• 750g/ 1 and a half pounds of chicken breasts
• 1 onion, roughly chopped
• 2.5cm/ 1 inch piece of fresh root ginger, peeled and roughly chopped
• 2 garlic cloves, crushed
• 150ml/ quarter pint natural yoghurt
• 1-2 red chillies, deseeded and chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• Half teaspoon turmeric
• Juice of 1 lemon
• 1 teaspoon salt

Method:

1. Chop the chicken breasts into 2.5cm/ 1 inch cubes
2. Place the remaining ingredients (not the chicken) in a food processor and blend until smooth, in order to make the chicken marinade.
3. Place the chicken cubes in a shallow bowl, pour over the marinade and toss well to coat. Cover and marinate in the refrigerator overnight.
4. Remove the chicken with a slotted spoon and pour the marinade into a jug.
5. Pierce the pieces of marinated chicken on to metal or wooden skewers.
6. Cook the kebabs on the barbecue or on a grill, turning regularly and basting with the leftover marinade in the jug.

Ingredients:

• 500g/ 1lb chicken breasts
• 1 tablespoon chopped fresh rosemary
• 50ml/2 fl oz olive oil
• 50ml/2 fl oz fresh lemon juice
• 2 garlic cloves, crushed

Method:

1. Mix together the rosemary, olive oil, lemon juice and crushed garlic in a bowl. Add the chicken breasts, cover and marinate for 1-4 hours (the longer the better).
2. Grill or bake until the chicken is cooked through and the juices run clear.