Food Recipes from around the world
Best Marinade For Baked Chicken
Category: Sauce - (653)
Origin: Palestine, Lebanon, Syria
Source: https://falasteenifoodie.com
This easy chicken marinade comes together in minutes, and guess what? You don’t have to use any dishes, since you will be adding the ingredients directly into a large sealable bag with your chicken. All of what you need for this magical marinade are budget-friendly and common pantry in
Ingredients:
For the Marinade:
enough for 2 chickens, or 1 chicken with sauce for serving
- 1 large roma tomato
- ½ yellow onion
- 5 cloves garlic
- Jalapeño to taste
- ¼ bunch parsley
- ¼ cup olive oil extra virgin
- 3 tablespoons yogurt
- ¼ cup pepper paste or tomato paste
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon Aleppo powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon 7 spice
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1½ teaspoons sumac
enough for 2 chickens, or 1 chicken with sauce for serving
- 1 large roma tomato
- ½ yellow onion
- 5 cloves garlic
- Jalapeño to taste
- ¼ bunch parsley
- ¼ cup olive oil extra virgin
- 3 tablespoons yogurt
- ¼ cup pepper paste or tomato paste
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon Aleppo powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon 7 spice
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1½ teaspoons sumac
Preparation:
- Blend the vegetables with yogurt, oil, and pepper paste.
- Add the spices and mix.
Lay the chicken pieces on a parchment lined baking tray and spread the marinade over them.
- Use your hands to get the marinade into the little crevices and under the skin, making sure you don't forget the back.
- Marinate for 1 hour, then bake at 425 F for 1 hour and 30 minutes covered. Once done, let it cook uncovered or broil until the skin crisps up.
- For the leftover marinade, add it to a pot on medium heat and add water to make your desired consistency. Let it bubble then serve.
- Add the spices and mix.
Lay the chicken pieces on a parchment lined baking tray and spread the marinade over them.
- Use your hands to get the marinade into the little crevices and under the skin, making sure you don't forget the back.
- Marinate for 1 hour, then bake at 425 F for 1 hour and 30 minutes covered. Once done, let it cook uncovered or broil until the skin crisps up.
- For the leftover marinade, add it to a pot on medium heat and add water to make your desired consistency. Let it bubble then serve.
