6 Chicken Legs (thighs and drumsticks seperated), skin on
1 tbsp Curry Powder, green
1 tbsp Cinnamon, ground
1 tbsp Paprika, ground
1/2 tbsp Anisseed, ground
2 tbsp Garlic, diced
1 tbsp Ginger, grated
1 tbsp Tabasco
3 tbsp Rice Wine Vinegar
3 tbsp Soy Sauce
4 tbsp Soy Sauce, sweet
5 tbsp Honey, runny
4-5 tbsp Tomato Paste
Instructions
find a heatproof oven dish that will fit the chicken pieces snugly.
in a large bowl combine spices and ingredients for the marinade and mix well.
add half the chicken and stir to coat it from all sides. move the chicken pieces to the dish and continue with the remaining chicken.
drizzle the rest of the marinade evenly over the chicken, cover with lid/foil and let it marinade in the fridge for 30-90min.
bake in preheated oven at 170C/340F for 1 1/2h - 2h uncovered, brushing each piece with some of the marinade every 30min to ensure the skin doesn't turn too dark.
alternatively you could BBQ the chicken until cooked.
Tip- if you have more time on your hands combine the soy sauces, place the chicken with 2/3 of it in a marinating bag. place the garlic in a little jar and add the other 1/3 of the combined soy sauces. place both in the fridge for up to 24h before coating it with a marinade of the remaining ingredients.
Serving
Suggestions
eat with rice or turkish bread
Originally Submitted
1/24/2013
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