aem wrote on Sat, 12 Jul 2008 11:37:12 -0700 (PDT):

> 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]

As has been discussed before, it seems doubtful to me if long marination
does much good but a reserved quantity of marinade can be brushed or
spooned on while cooking for a stronger flavor. Believe it or not, the
1:1 hoisin sauce: siracha chili sauce mix, popular with Pho soup is
rather good if you want a spicy result. Thinning with lemon juice or
rice vinegar can be useful.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not