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Categories:
chicken tomato puree tomato sauce white wine sunflower oil brown sugar garlic sage thyme Tabasco sauce salt
Viewed: 28 - Published at: 5 months agoIngredients
- 1 12 kg chicken thighs (about 14 thighs and drumsticks) or 1 12 kg chicken drumsticks (about 14 thighs and drumsticks)
- 1 (410 g) can tomato puree
- 250 ml tomato sauce
- 250 ml dry white wine
- 100 ml sunflower oil
- 25 ml soft brown sugar
- 4 garlic cloves, crushed
- 2 ml dried sage
- 2 ml dried thyme
- 2 drops Tabasco sauce
- salt and pepper
Method
- Cut two shallow cuts in the thickest part of each piece of chicken.
- Microwave the rest of the ingredients (except the salt and pepper), uncovered in a deep dish for 10 minutes on 100% power, stirring the marinade occasionally during this time.
- Place the chicken pieces in the marinade and cover the dish with cling film.
- Microwave for 15 minutes on 100% power, stirring the chicken pieces and marinade after 7 minutes.
- Marinate overnight.
- Remove the chicken pieces from the marinade immedtiaely before barbecuing.
- Season the chicken pieces with salt and pepper and grill over the coals until done.
