Chimichurri Marinade
A zesty and slightly spicy marinade recipe for chicken and pork
Equipment
- 1 Measuring Jug or similar for blending
- 1 Large bowl for mixing
- 1 Set of measuring spoons
Ingredients
- 3 tbsp Apple Juice
- 1 tbsp Plum Sauce
- 1 tsp Chimichurri Paste
- 1 tsp Tomato Concentrate
- 1 tsp Quality Dark Rum
- ¼ tsp Liquid Smoke
- ⅛ tsp Salt or to taste
- ⅛ tsp Maple Syrup
- 1 splash Tabasco Sauce
- 2 pinch Ground Black Pepper or to taste
- 3 drops Angostura Bitters
Instructions
- This recipe is configured for 500g [17 1/2 ounces]of chicken drummies. Make a larger marinade for a greater product weight eg. double the recipe for pork ribs or chicken legs.
- Mix all ingredients in measuring jug
- Place meat to be marinated into large bowl, then cover with marinade, give it a shake or stir if necessary to ensure full coverage. Cover with clingfilm and set aside in the fridge for a minimum of one hour. The longer it is left the more the flavours will infuse into the meat.
- Allow the marinated meat to come to room temperature before baking in the oven. Baking times and temperatures will vary depending on the meat to be cooked, but for 500g of chicken drummies 30 minutes at 200C is perfect. Check the meat at least three times during cooking, brushing with juices or turning over as required.
- Allow to cool slightly before serving
Notes
Chimichurri Paste is a blend of Lime, Chili (2%), Coriander, and Parsley with Garlic, Red onions, Red wine Vinegar, Sugar, Salt, and Rapeseed oil.
It is a little spicy, but is designed to be aromatic.
It is great in a stir-fry where it marries perfectly with beef.