Ingredients
Marinade
- 1 medium onion, red or brown, halved
- 4-5 spring onions, cut into chunks
- 3-4 hot chilli's
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 2 teaspoons fresh thyme leaves
- 2 teaspoons raw or brown sugar
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Dash of hot sauce (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place your chicken into a baking tray or bowl.
Place all ingredients in the TM bowl.
"Closed lid" MC on.Blend approximatelyl 40 seconds, speed 9.
Scrape down sides and pour over top of the chicken pieces.
Cover dish, and allow chicken to marinate for at least an hour in the fridge. Or even overnight.
Bake chicken pieces in the oven, fry in the pan or bbq.
Serve with fresh garden salad of your choice.
Marinade
Tip
The sauce and picture dont look like much, in fact they look a bit icky, but trust me, this is an awesome marinade and always gets rave reviews at bbq's or dinner time.
Adjust the level of heat by adjusting how many chilli's your family and friends can handle. We like it spicy in our house, so 3-4 is not a lot for us.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Ok had this for dinner tonight. Marinaded chicken thighs overnight and cooked in the oven at 180 for 45 mins, perfect, not too dry. I omitted fresh chilli, added chilli powder (1/2 teasp) and a dash of hot sauce. Kids never complained and the flavour was great. It smelt very onioney (made up word) when made marinade initially but didnt taste it. Served with rice and veggies. Thank you, I will use again and again.
Absolutely delicious! Whole family loved it - will be a regular. Thanks so much for this great recipe.
Made this tonight for my family. My daughter has multiple allergies/intolerances, so finding a tasty recipe like this that I could tweak to suit was fantastic. Cooked in the BBQ and served with potato and sweet potato mash and green veg. She ate 3 whole chicken thighs! I substituted the onions for leek, hot chilli for 1 mild green chilli and brown sugar for coconut sugar.
Made this for dinner tonight, was sooo yumny! Made kebabs and cooked on bbq and was perfect
Delicious!
I reduced the chilli to make it more family friendly but so good! Also if you only have mixed spice just add that instead of nutmeg, cinnamon and allspice separately (these are the ingredients of mixed spice)
Oops, forgot to put a rating!
Wonderful recipe!!!! Used this tonight to marinate chicken breast for a couple of hours then onto the bbq. The chicken came out so juicy and tasty! It was slightly too salty so next time I'll reduce the salt to half a teaspoon. Thank you, this will be a regular
AMAZING!!
This was so yum, I would happily eat this every week - and probably will now. We marinated chicken thigh cutlets overnight and then into the oven for 45 minutes. The sweetness mixed with the heat from the chilli was so good. Drooling just thinking about when I can make it next. Thank you!!!!
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