Recipe of the Day
Out of context: Reply #95
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- Nairn0
The bumping of https://www.qbn.com/topics/41019…
made me want to post this, which I did at the weekend.It's sort of a somewhat-refined "THROW ALL THE SHIT IN THE MARINADE!!!1one" recipe, but came out pretty good.
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Turmeric-ish Chicken marinade, for BBQing
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Chicken thighs: 12 or so, depending upon size. Skinless or not, your call.
Lemon Juice, at least one fruit, Lime too if you're going crazy.
Olive oil: Just over the amount of liquid as above, doubling it
Fresh Ginger: An inch-worth, peeled, chopped and smashed to a mush
Garlic: Half a bulb, chopped and smashed to a mush
Turmeric powder: generous teaspoon, add more for colour. Too much and it'll taste weird.
Cumin powder: teaspoon
Dried Kashmiri Chili: deseeded and ground up - about a teaspoon
(- if you want it spicy, keep in the seeds)
Paprika: 1 teaspoon
(- I need to try some Sweet smoked Spanish Paprika with this.. might be overpowering, though)
Turkish Pepper Flakes ('Aleppo Pepper'): 1 loaded teaspoon
Dark unrefined sugar (like muscovado or molasses): Generous teaspoon (if only normal sugar, half as much)
Salt: Maldon or othersuch flaked, a heavy sprinkling
Fresh Ground Pepper: a half teaspoon or so.—
All the measurements above are approximate, but inwardly-proportional - I think one should make more marinade than necessary - you can always shake off excess before cooking. What harm can more marinade do?
Marinade for at least an hour or two, preferably a few hours. Longer if you have skin on.
The aim is to make something colourful and flavoursome with a bit of spice and a bit of earthy turmeric, but with a citrus zing. Colour-wise it's a battle between turmeric and the paprika, yellow and red. Deep orange-yellow's what's to aim for, but if it comes out a bit more red, so fuck? The Pepper Flakes are largely irrelevant taste-wise (they're outcompeted by the Kashmiri Chili and the Paprika powder), but they lend a nice granularity to the chicken coating and are morsels of specific taste to savour.
Salt's important in marinades and BBQ, so don't go light on it - if you can be bothered, salt down the meat shortly before mixing it all up in a marinade. The meat needs the salt as much as the marinade.
The sugar's less to add sweetness (although it is a little bit, to balance the salt and turmeric) - hence reducing the amount if you only have sweet refined sugar, but more so to add something to add caramelization and encourage the maillard effect, binding the marinade to flesh. Unrefined sugars have a rich taste profile all of their own, so are better than refined sugars, if you can.
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BBQ, flipping fairly frequently 'til there's some nice dark burnt bits.