Chicken Marinade Or Baste

1. 1

   Measure all ingredients in a shallow pie dish.

2. 2

   Mix all ingredients together very well.

3. 3

   The marinade should be a thick, but not as thick as a paste and not runny.

4. 4

   Place chicken in dish, turn to coat.

5. 5

   The marinade sticks to the chicken very well.

6. 6

   Marinade in refrigerator for 2- 3 hours or longer, turning and coating often.

7. 7

   Bake chicken at 375 degrees for 45 minutes (more or less depending on type of chicken you used), or throw on the grill.

8. 8

   Baste chicken with leftover marinade while chicken cooks, ensuring you let the baste cook entirely since raw chicken was in it.

9. 9

   Have lots of paper napkins handy or finger bowls to clean hands.

10. 10

    The sauce can be a bit messy when eating with fingers.

* Per serving · 4 servings · Values may vary.

No additional tips available.