Found another chicken recipe to try, which looks interesting to me because it goes outside my usual comfort zone when it comes to marinades and uses paprika. I've made a slight change to the recipe, taking out the curry and adding garlic, but otherwise going with the basic recipe for Honey Chicken at allrecipes.com.
All mixed up now, and I'll be marinading it overnight, so I'll have to report back on how it worked tomorrow. I ended up with too much, and probably could have marinaded double the amount of chicken, but at least I know it'll all be well covered.
I considered using jarred garlic--I don't use it fresh enough to get cloves, as I always use about 4-10 cloves, and the rest ends up sprouting on me, so this is my way of dealing with that--but decided since everything else was powdered, I might as well do that with the garlic, too.
I do have the makings for garlic bread, though--a lovely sourdough round, fresh(-ish) garlic and butter--so I might make that tomorrow as well.
I've always had good luck with powdered garlic or granulated garlic. I think fresh is overrated at times to be honest...
ReplyDeleteI think fresh is best for when it's going right into the oven. But for marinading, I think my granulated is just fine. *nods*
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