Most of us prepare some sort of chicken dish on the weekends in addition to another meat. While whole roasts are easy, we have to constantly be thinking of new ways to flavour the chicken so that it’s not the same week after week.
Cutting the chicken up into large pieces enables the chicken to be marinated overnight or even dry-rubbed with a seasoning of our choice. This long process of seasoning adds more flavour. I really like marinades because you can mix and match many ingredients and when the meat is baked, it creates its own sauce so you never have to worry about gravy. What is particularly good too is that the meat stays moist as it cooks.
Inspiration for this citrus-soy chicken came from British Chef Ainsley Harriott. He was in Barbados earlier this year shooting his latest television series, Ainsley Eats the Streets. On the final day of shooting he made for us, grilled chicken that had been marinated with equal parts of fresh lime juice, soy sauce, dark rum and chopped hot pepper. It was delicious, especially when
