Talin’s Chicken Marinade…

Whether it is Chicken Drumsticks, Chicken Legs, Chicken Leg Quarters, here is a marinade for you…
Chickens and Porks are meant to have a sweet and sour flavour to it but here I am to explain to you how to marinade good chicken…
1. Make sure the chicken is thawed out thoroughly. Wash the Chicken, Keep the Skin on, but wash out the other stuff all throughout, get into the outside bone areas and wash that red stuff… Make sure Chicken is washed in Luk-warm water.
After cooking you may take off the skin if you wish… It is recommended… The Skin is kept on to leave it tender during cooking….
— In a mixing bowl
2. Put 3 tablespoons of Dark Brown ORΒ  Brown Sugar

3. 1 teaspoon of Allspice

4. cut and mash 3 cloves of Garlic with a garlic squeezer

5. 4-5 tablespoons of Soya Sauce

6. then Put about 5 tablespoons some Diana Sauce Rib and Chicken Sauce…

7. Mix them together..
DEPENDING ON how much chicken you have, you have to bathe all the chicken evenly with the marinade! SO Add or subtract any of the above as desired to make a great tasting Chicken!
—-
8. then put the mix onto the Chicken. Make sure every single part of the Chicken is marinated. — Keep Marinated for 1 hour…
9. Then Take a pan on a stove top or a machine skillet
10. 2 to 3 cups of water so that the Chicken will cook.. —
11… Cook for 45 minutes to an hour, then serve…Β  If you want to taste the sauce. it is recommended you taste the sauce after 35 minutes of cooking while keeping the lid closed. If more spices and sauces desired from any of them up top, then do so.
BON APETIT!

 

35 thoughts on “Talin’s Chicken Marinade…

  1. thechristianbookcompany says:

    Hmm! Sounds delicious.
    In my country, everybody eats chicken at this time of the year. After all, who can say no to chicken?
    And also, thanks for visiting my site and liking my stories. It is very encouraging. Thank You.

    Much love & God bless.
    From Alfred Benjaim King.

  2. Hannah @ Eat, Drink and Save Money says:

    Thanks for becoming a follower! I recently had an Armenian friend cook for me. He made a pita topped with ground lamb and veggies and called it Armenian pizza, you guys sure know how to cook!

  3. Jenn says:

    I never think about leaving the skin on to keep it tender. I had a friend who soaked her chicken in milk – it tenderized it and drew out impurities (so she told me). I so often buy the boneless, skinless and skip that. Good to know! Sounds like a good recipe.
    Also, thanks for following me on my blog.
    Have a good day!

  4. ayphotodesign says:

    This reminds me of a filipino dish I love to make called Chicken Adobo. It has the sweet, sour and salty. It’s difficult to explain but they sound very similar. The basic ingredients are just chicken, soy sauce, white vinegar, little bit of sugar, and few spices (salt, pepper, whole black pepper cloves, garlic and a bay leaf). I love it! I’ll have to try this. =)

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