One of my favorite quotes of all times:
Not sure if I would put lemons in my Tanquery, but lemons and limes are definitely best friends with cocktails, beer, and food.
No, this post is not about cocktails. I had long given up on mixing fancy concoctions and pouring them into tall swanky martini glasses. These days, I just throw a couple of rocks into a short class, fill 1/3 of the glass with Tanquery or whatever I can get my hands on, and top that off with, again, whatever I can get my hands on. Yeah, I'm kinda a sloppy drinker.
What I am about to give you, however, is an amazing anything-but-sloppy marinade recipe for chicken. This marinade is my favorite by far, needs a couple of hours to soak into the meat, and gives you the best, juiciest, tastiest chicken you will ever eat. You can use it on a cornish hen (as shown below), or chicken pieces with or without bones. It's very flexible and you can easily adjust the amount to suit your needs. Seriously, try it now. You will not regret it!
Yogurt Marinated Roast Cornish Hen
1/2 cup plain yogurt
2 tbsp lemon juice
1 tbsp sesame oil (I used the spicy kind)
1 tsp salt
1 tsp chili powder (optional)
1 tsp brown sugar
1 tsp ground fresh ginger
3 garlic cloves, finely chopped
1. Rinse cornish hen and pat dry.
2. In a medium-sized bowl, mix all the above ingredients together. Rub it all over the cornish hen, leave hen in the bowl and refrigerate for a few hours, up to over night.
3. Preheat oven at 375.
4. Place cornish hen on a baking tray and roast for an hour, or until juices run clear.
5. When there's 15 mins of roasting time left, braise chicken with its own juices to make sure the skin stays moist.
6. Serve immediately.