This is my favorite way to eat chicken. It is absolutely delicious. The longer you marinate it, the better it tastes! You can use bone-in or boneless chicken pieces, skin on or off. You can barbeque it (the BEST way to prepare it), or broil it. I love it so much, that I usually just bake it in the oven, bone-in and skin on. You do it the way you like. Whole chicken or larger leg quarters are not recommended, but don’t cut the chicken into one-inch cubes either (although…that sounds good for pan-frying!)
This recipe will cover an entire chicken, cut up. For the marinade, all you need is:
- Your Favorite Chicken Pieces
- 1 large or 2 small onions, peeled and grated over chicken (the more the merrier!)
- 1/2 Cup Vegetable Oil
- Salt and Pepper to taste
- 2 Tablespoons of Turmeric (optional)
- 1/2 Cup Lemon or Lime Juice (also optional–I love it, my husband hates it!)
****PLEASE BE ADVISED THAT TURMERIC IS ALSO USED AS A TEXTILE DYE. THEREFORE, BE CAREFUL, AS IT WILL STAIN YOUR CLOTHES, YOUR COUNTERTOPS, AND YOUR FINGERS. IT WILL ALSO STAIN PORCELAIN SINKS, BUT CLEAN UP WITH A LITTLE BIT OF BLEACH AND IT WILL BE OK. TURMERIC STAINS ON CLOTHING DO NOT COME OUT.****** This spice is used mainly for enriching the color of the cooked chicken. It really does not add flavor. You may prefer to use paprika. If you are adventurous, like me, use about a tablespoon of chipotle chili powder.
Combine all ingredients in a non-porous bowl such as stainless steel or glass. Cover and marinate for a minimum of one hour, but for best results shove it in the fridge overnight and be patient. Be sure to pull it out a couple of times and rotate the pieces, mixing well.
I do not recommend broiling pieces that have bone. This recipe fills the house with an enticing, appetizing aroma. There’s nothing worse than getting ready to eat and finding out that your food is undercooked.
Go ahead and unload all the contents of your bowl unto a baking sheet. You do not need to treat the baking sheet because the chicken is already coated in oil. I like using a piece of aluminum foil to cover the sheet for easy clean up.
Crank up the oven to 450 degrees, bake uncovered for at least 45 minutes, thereafter checking for doneness. If you leave the skin on, make sure it crisps and darkens (YUMMMM!)
- Boneless, skinless pieces can be broiled on skewers or directly on the broiler pan for about 5-7 minutes per side, depending on the size you cut the chicken.
- Nothing, but nothing, beats the taste of chicken cooked over a fire. Dust off your grills and barbeque till done.
I love my chicken served with piping hot basmati rice. If you do choose the smaller chicken pieces pan-fried, try your favorite pasta prepared with some butter, margarine or olive oil, salt and a dash of garlic powder. Make a nice green salad with a complimentary lemon vinaigrette dressing (also simple: 1/2 cup extra virgin olive oil, the juice of as much lemon as you like, 1/2 teaspoon of salt, 1 teaspoon of pepper, and either a dash of garlic powder or 1 tablespoon of your favorite mustard).
I pray you enjoy this recipe. Please let me know if there is anything I haven’t made clear. Bye for now!
GBU (God bless you)
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