Mary Berry Sticky Chicken Marinade Food

STICKY CHICKEN

Steps:

• Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
• Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

STICKY CHICKEN

Steps:

• Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish.
• Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes.
• Preheat the oven to 220C/200 Fan/Gas 7.
• Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot.

STICKY HONEY SOY CHICKEN - BAKED

Steps:

• Preheat oven to 200°C/390°F (180°C fan).
• Line pan: Line a baking dish with foil then baking paper. The baking tray should fit the chicken comfortably, not too spaced apart (glaze will dry out), not too snug (glaze won't thicken enough). (Note 3)
• Glaze: Mix the Glaze ingredients together.
• Pour glaze over chicken: Place onion and chicken in the baking dish skin side down, then pour the Glaze over.
• Bake 50 - 60 minutes: Bake for 25 minutes, then turn and bake for a further 25 to 35 minutes, until the chicken is browned and the glaze is sticky. If the glaze is not syrupy, remove the chicken to a plate and put the pan back in for a few minutes (it will reduce quickly).
• Squidge/coat chicken - Turn chicken and squidge in the glaze, then also spoon it over.
• Serve! Serve with rice and steamed greens, sprinkled with sesame seeds and fresh cilantro/coriander leaves.

STICKY CHICKEN TRAYBAKE

Steps:

• Preheat the oven 220C / 200C fan / gas mark 7 / 425F.
• Place the chicken thigh fillets and chopped peppers in a large oven tray.
• Mix together the soy sauce, sesame oil, honey, lime juice, ginger, chilli flakes and salt in a small jug or jam jar.
• Pour the glaze over the chicken and peppers and turn to coat. Spread out the chicken and peppers into a single layer.
• Place the chicken and peppers in the preheated oven and cook for 30 minutes. Baste halfway through cooking.
• After 30 minutes, remove from the oven and sprinkle with the coriander. Serve with rice and lime wedges.

STICKY MARMALADE CHICKEN

Steps:

• Season chicken with salt and pepper. Fry in the olive oil for 10 minutes turning over half way
• Add stock, marmalade and thyme. Simmer for 5 minutes.
• Remove the chicken and keep warm.
• Boil the mixture to a syrup and pour over chicken.

STICKY CHICKEN

Steps:

• Combine all of the ingredients except the chicken in a shallow baking dish and stir until the sugars dissolve.
• Add the chicken and turn to coat well.
• Cover the dish tightly with foil and chill in the refrigerator for at least 24 hours.
• When you are ready to eat, transfer the chicken and the marinade to a large heavy nonstick skillet.
• Bring to a boil over medium heat.
• Reduce the heat to low, cover the skillet, and simmer for 8 to 13 minutes, moving each piece around with tongs occasionally.
• Check the breasts for doneness (160 F on an instant-read thermometer ) and remove to a shallow pan as soon as they test done.
• Cover the cooked chicken and place in a warm oven to keep warm.
• Increase the heat to medium when the chicken is all cooked and removed from the pan, and cook the marinade remaining in the skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken. This should take about 4 to 7 minutes total.
• Return the chicken to the skillet, coat it with the sauce, and serve sticky chicken immediately - with lots of hot cooked rice and napkins!

SMOKY FIRECRACKER CHICKEN DRUMSTICKS

Steps:

• Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time.
• Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper.
• Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30-40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
• Serve with blue cheese dip and celery sticks.