Chicken Marinades

• 8 each chicken breasts
• 225 grams honey
• 2 tablespoons whole-grain mustard
• 3 large lemon juice
• 2 tablespoons soy sauce, tamari
• 1 inch ginger peeled and diced
• 1 each red chili peppers
• 1 tablespoon honey
• 1 tablespoon fish sauce thai, nam pla
• 1 tablespoon sherry

1. H&M Combine marinade ingrediants plus black pepper.
2. Add chicken pieces and coat.
3. Leave in fridge overnight.
4. S&G Combine marinade ingrediants, then whisk in enough vegetable oil to form a sauce.
5. Spread over meat and leave to marinate for a few hours.
6. Next day: Transfer chicken and marinade to roasting tin and bake at 180 for 25 mins.
7. Remove chicken from roasting tin and keep warm.
8. Place roasting tin over a moderate heat and simmer until sauce has syrupy consistency.
9. Serve with chicken.

chicken breasts, honey, wholegrain mustard, lemon juice, soy sauce, ginger, red chili peppers, honey, fish sauce thai, sherry

Taken from recipeland.com/recipe/v/chicken-marinades-53343 (may not work)