Ingredients
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1/2 cup mango chutney
1 cup soy sauce
1 cup honey
1 teaspoon ground ginger
1 teaspoon grated lemon, zest of
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco sauce
5 lbs chicken pieces
Preparation
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In a blender, blend the chutney, soy sauce, honey, ginger, lemon zest, lemon juice and Tabasco until smooth.
In a pan large enough to hold chicken pieces, pour marinade over chicken, cover and chill, for at least 6 hours or overnight.
Arrange the chicken, skin side up, on a well-buttered rack over a roasting pan (or on bbq grill), reserving the marinade, and roast, in a preheated 400F (190C) oven, basting it 4 times with the reserved marinade, for 45 minutes to 1 hour, or until cooked through.
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