Yup! I’m still trying to get that lemon flavour right.
My first go was with the lemon-pepper marinade, and the second round was last month with the lemony chicken strips. They both tasted good but not quite what I’m looking for. This honey and lemon mix was great — and much closer to what I want so I’m almost there (^_^)
When I did the tamarind chicken this week, it occurred to me that the honey would make a great complement with the lemon in a marinade. Don’t know why I hadn’t thought about it before. I put honey and lemon in my tea, and I serve the crepes I make with a squeeze of lemon and drizzle honey on top so why not a marinade? I’ve even used it as a dressing!
So here’s what I did with the chicken,…
4 cloves garlic grated
grated ginger (same amount as garlic)
zest and juice of one large lemon (use two lemons if they’re small)
2 tablespoons honey
salt to taste
This marinade was really good, not quite what I want but really good. I marinated chicken breast, cut into bite sized pieces. After eating it I suggest drumsticks and thighs for baking in the oven or bar-b-que.
Or you could put the chicken pieces on skewers mishkaki style with onions and green/red/yellow pepper. Use the remaining marinade to baste or you can reduce it in a pan to a thick sauce and serve on the side for dipping (^_^)
nice, very nice!
I don’t say this often, but you have to try this! I think it would work great with pork too (a little less lemon for the pork though)