Chicken Marinade Or Baste

• 2 tablespoons sesame oil
• 2 tablespoons grainy mustard or 2 tablespoons Dijon mustard
• 4 4 tablespoons pure maple syrup (to taste for diabetics) or 3 tablespoons agave syrup (to taste for diabetics)
• 3 teaspoons curry powder
• 2 tablespoons garlic, from jar minced
• 1/2 teaspoon ground black pepper
• 1 teaspoon allspice
• 8 4 chicken thighs (any kind of chicken) or 20 chicken wings (any kind of chicken)

1. Measure all ingredients in a shallow pie dish.
2. Mix all ingredients together very well.
3. The marinade should be a thick, but not as thick as a paste and not runny.
4. Place chicken in dish, turn to coat.
5. The marinade sticks to the chicken very well.
6. Marinade in refrigerator for 2- 3 hours or longer, turning and coating often.
7. Bake chicken at 375 degrees for 45 minutes (more or less depending on type of chicken you used), or throw on the grill.
8. Baste chicken with leftover marinade while chicken cooks, ensuring you let the baste cook entirely since raw chicken was in it.
9. Have lots of paper napkins handy or finger bowls to clean hands.
10. The sauce can be a bit messy when eating with fingers.

sesame oil, grainy mustard, maple syrup, curry powder, garlic, ground black pepper, allspice, chicken

Taken from www.food.com/recipe/chicken-marinade-or-baste-94416 (may not work)