Marinated Roast Chicken Pieces
Makes 8 to 12 pieces.
Combine marinade ingredients in container with lid.
Place chicken pieces (wings, legs, or breasts) in marinade. Rub marinade into skin, making sure all surfaces are coated. Refrigerate overnight in sealed container for the best taste, or just bake right away. (I never noticed a difference, so now I always just bake right away.)
Line a tray with aluminum foil and place a rack on top. The tray catches the drippings, the foil makes it easy to clean, and the rack keeps the chicken from touching and sticking to the foil.
Place chicken pieces on rack. Bake in pre-heated oven at 350� F, about 35 minutes for wings and 45 minutes for legs.
| Honey Garlic (my favorite) |
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| 2 Tbsp | oil |
| 2 Tbsp | honey |
| 3 | garlic cloves, crushed |
| 1 Tbsp | chili powder |
| 3/4 tsp | salt |
|
| Garlic & Basil |
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| 1 Tbsp | oil |
| 1 Tbsp | lemon juice |
| 4 | garlic cloves, crushed |
| 3 Tbsp | fresh basil, chopped |
| 1/3 tsp | salt |
|
| Mom's Yummy Blend |
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| 2 Tbsp | oil |
| 2 tsp | paprika |
| 1 tsp | thyme |
| 1 tsp | chili powder |
| 1/2 tsp | cumin powder |
| 1/2 tsp | garlic powder |
| 1/2 tsp | nutmeg |
| 1/2 tsp | pepper |
| 1/2 tsp | salt |
|
| Tandoori |
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| 1 Tbsp | oil |
| 2 Tbsp | plain yogurt |
| 1/2 | tomato, blended |
| 2 | garlic cloves, crushed |
| 1 tsp | ginger, finely chopped |
| 1 tsp | tandoori powder |
| 1/2 tsp | chili powder |
| 1/2 tsp | salt |
|
| Tomato Curry |
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| 2 Tbsp | oil |
| 1/2 | tomato, blended |
| 2 | garlic cloves, crushed |
| 1 Tbsp | curry powder |
| 1/2 Tbsp | cumin powder |
| 2 Tbsp | fresh oregano, finely chopped |
| 1 tsp | basil |
| 1/2 tsp | salt |
|
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