On Jul 12, 6:23*am, (Phred) wrote:
> Form time to time I've tasted some great bits of "sticky chicken"
> which have been roasted (I think) after spending some hours in a
> marinade.
>
> A local supermarket has "chicken nibbles" on special at the moment
> (they mostly look like bits of wings) so I was thinking of cooking up
> some really tasty "sticky chicken" pieces. *("Sticky" in the "finger
> lickin' good" sense.)
>
> Question: *What marinade would you recommend to make really tasty
> chicken pieces? * [snip]

With a working oven, my most often repeated marinade for chicken
thighs or whole legs is: 1/2 cup olive oil, 4 large garlic cloves,
crushed, dried mediterranean oregano to taste, the juice of a whole
lemon, and plenty of black pepper. I marinate for 1 to 2 hours, then
bake at 450F or 500F, if I can get the oven that hot, for about 30
minutes, turning the legs/thighs over midway through. I doubt you can
manage that heat in a frypan without burning them, but maybe frequent
turning would make it possible. -aem