The Corner Chicken Shop

Phone: 03 9329 9983

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January 10, 2017 by The Corner Chicken Shop

The Best Grilled Chicken Marinade Recipe

Ingredientsbeer-marinated-chicken-dsc_1940
  • ½ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped onion
  • ½ cup chopped fresh parsley
  • 1½ cups beer
Instructions
  1. Pour olive oil into a 2-cup liquid measuring cup.
  2. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
  3. Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
  4. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.

(Add a Pinch, 2013)

 

Filed Under: chicken Tagged With: BBQ, chicken, freerange

November 7, 2015 by The Corner Chicken Shop

Barbecued kangaroo and macadamia salad with honey mustard dressing

Ingredients:

21609_l– 2 rosemary sprigs, leaves picked

– 3 garlic cloves

– 1 tablespoon macadamia oil

– 2 tablespoons chopped fresh thyme

– 600g kangaroo loin fillets 

– 2 cups each baby spinach & rocket leaves

– 1/2 red onion, thinly sliced

– 1 red capsicum, thinly sliced

– 1/2 cup (75g) roasted macadamia halves

Honey mustard dressing

Method:

Step 1: Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and macadamia oil to a paste. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight.

Step 2: Heat chargrill pan or barbecue over high heat. When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes.

Step 3: For the dressing, whisk the mustard, vinegar and oil in a bowl until combined.

Step 4: Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with dressing and serve immediately.

(Taste.com, 2009)

Filed Under: kangaroo Tagged With: BBQ, kangaroo, salad, summer

Categories

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Sunday 9am to 4pm

Contact Us

Shop 87-89, Dairy Produce Hall,
Queen Victoria Market
Corner of Victoria & Queen Streets, Melbourne

Phone: 03 9329 9983

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