This Chicken Thigh Marinade recipe is shared by Letlhogonolo Sentsima known fondly as “Chef TG”
Resident Executive Chef at Selinda Camp, Botswana
Ingredients
- 50g thyme, finely chopped
- 8 lemons zested and juiced
- 2l extra virgin olive oil
- 100g Italian parsley, finely chopped
- 8 each orange (juiced)
- 250g Plant Based Butter (melted)
- Salt (To Taste)
- Pepper (To Taste)
- 15g Smoked Paprika
Method
- Zest and juice the lemons and add to the bowl.
- Chop the parsley and add.
- Add the oil and the remaining ingredients then mix well to combine.
- Store in a clean sealed container, allowing the protein to marinate for about 24 hours.
Yield: 2,48 Lt
