This spicy chicken marinade contains aromatic parsley, rosemary, sage and thyme, as well as piquant habanero and other ingredients. This is a great spicy chicken marinade recipe to make because it tastes really good and is simple to put together. You can swap the habanero for jalapeno if you prefer, and use more garlic if you are a garlic fan. Wear gloves when preparing the hot pepper because if you have any tiny cuts it will sting them and if you rub your eyes without thinking – well, it is best not to even imagine that!
Any adaptations are possible when preparing homemade marinades. A bottled marinade is someone else’s idea of what tastes good (plus all the chemicals and additives you get in bottled products) but a homemade marinade is something you can experiment with and make changes to.
You might like to serve the marinated chicken with rice or with a potato salad on the side. This spicy chicken marinade recipe makes a cup of marinade which is enough for two pounds of chicken. The general rule with marinades is that the chicken should be covered all over, so use half a cup of marinade for every pound of chicken, unless the recipe tells you otherwise.
Nice and Spicy Chicken Marinade
Summary: Marinating chicken is always a great idea, and this wine, garlic, herb and spice marinade is sure to add big flavor to your bird. This is a truly satisfying recipe.
Published Monday, October 07, 2011
- ¼ cup olive oil
- ¾ cup dry white wine
- 1 teaspoon minced garlic
- 1 whole minced, de-seeded habanero pepper
- 1 teaspoon chopped fresh thyme
- 3 whole stripped, chopped rosemary sprigs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh sage
Pour the olive oil and wine into a mixing bowl.
Whisk in the habanero, garlic, and herbs until evenly blended.
Put some chicken in a Ziploc bag with the marinade and close the bag, squeezing out the excess air.
Refrigerate for 4 to 12 hours.
Enough for (Makes 1 Cup).
Preparation time is approximately 15 min
Spicy Chicken Marinade
This is what cooked marinated chicken looks like, once it has come out of the oven and been garnished with lemon slices and herbs. It is best to marinate in either a Ziploc bag or a dish with a lid or with plastic wrap over it. If you are using a Ziploc bag, ensure you squeeze all the air out so every part of the chicken is in contact with the marinade. With a dish, simply flip the chicken over a few times, to make sure the marinade is coating it. Marinated chicken has a unique appeal.