I got this marinade from Tirus Njuguna. He didn’t give me any measurements for the ingredients so I’ve done my own. I want the chicken to be lemony and peppery.
His recipe included dark and light soy sauces. I didn’t have soy sauce so I’ve omitted both of them for now. You can add if you’d like.
Here we go:
2 heaping teaspoons cumin seeds
3 heaping teaspoons pepper corns
Put them in a pan and toast for a few minutes on medium heat then grind them. Not sure how fine they’re supposed to get but I don’t think it’s a big deal. My blender got them down to coarse.
Put back in the pan and add the following ingredients:
3 table spoons butter
3 tablespoons brown sugar
1 tablespoon lemon grates/zest
1 heaping table spoon orage grates/zest
Juice of one lemon
Juice of half an orange
Heat it up again and stir. Keep the heat low. Wait a few minutes for the ingredients to jell, then set aside to cool.
I had 4 chicken quarters, so while the marinade was cooling I washed and cut them
By the time I was done with the chicken the marinade was cool enough, I added it to the chicken
Coated all the chicken pieces as evenly as possible. Lifted the skin and stuff some marinade inside as well.
I’ll be cooking this in a few days (when I figure out what to serve it with) so I bagged the chicken and put it in the freezer.
2 thoughts on “Marinade – Lemon pepper chicken”
Try serving it with Naan
that’s a great idea! where do you get your naan?