- 1 bulb of Garlic (or 8-10 cloves min.)
- 1/2 tsp whole black pepper corns
- 1/4 cup Grand Marnier
- 1 tablespoon Orange Marmalade
- 1 tsp Brown Sugar
- 2 tsp light soy sauce
- 1/2 tablespoon Honey
- 1 tsp mint sauce or (2Tbsp chopped mint in vinegar and sugar set aside for an hour)
- 1/2 tsp tomato ketchup
- 1/2 tsp salt
- Chicken Portions
First, preheat your oven (170 degrees/medium mark) Rub a pinch of salt and slight sprinkling of pepper into the chicken pieces and set it aside whilst preparing the marinade
Use a food processor or pestle and mortar to pound/blitz the Garlic (peeled) and Black Peppercorns to a rough dry paste. Add in the salt and continue to blitz/pound as paste becomes moist. Add in grand marnier, marmalade, sugar, honey, soy, mint sauce and tomato ketchup and mix well. Pour this marinade over the prepared chicken, rubbing the marinade well into the meat and set aside for at least 2 hrs.
Line baking/roasting tin in foil and place marinated chicken in tin. Cover with foil and pierce the cover to allow steam to escape. Bake in a medium heat oven for 40 minutes (reduce cooking times if using fan assisted oven) Remove the foil cover from the chicken, increase the heat of the oven (200 deg. High) and bake a further 10 minutes or till golden brown Skim fat off the drippings and serve as an accompanying sauce. Serve chicken hot, garnished with a fresh sprig of parsley or Rosemary.