Chicken Marinade Or Baste

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons sesame oil
• 2 tablespoons grainy mustard or 2 tablespoons dijon mustard
• 4 tablespoons liquid honey (to taste for diabetics) or 4 tablespoons pure maple syrup (to taste for diabetics) or 3 tablespoons agave syrup (to taste for diabetics)
• 3 teaspoons curry powder
• 2 tablespoons garlic, from jar minced
• 1/2 teaspoon ground black pepper
• 1 teaspoon allspice
• 8 chicken drumsticks (any kind of chicken) or 4 chicken thighs (any kind of chicken) or 20 chicken wings (any kind of chicken)

Recipe

• 1 measure all ingredients in a shallow pie dish.
• 2 mix all ingredients together very well.
• 3 the marinade should be a thick, but not as thick as a paste and not runny.
• 4 place chicken in dish, turn to coat.
• 5 the marinade sticks to the chicken very well.
• 6 marinade in refrigerator for 2- 3 hours or longer, turning and coating often.
• 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 baste chicken with leftover marinade while chicken cooks, ensuring you let the baste cook entirely since raw chicken was in it.
• 9 have lots of paper napkins handy or finger bowls to clean hands.
• 10 the sauce can be a bit messy when eating with fingers.