Each flour serves 4

INGREDIENTS

For the honey mustard marinade:

2 tbsp Knorrox Spice Chicken

¾ cup double cream plain yoghurt

2 tbsp smooth mustard

½ cup honey

1kg mixed chicken pieces

For the lemon and herb marinade:

​

2 tbsp Knorrox Spice Chicken

¾ cup double cream plain yoghurt

Zest and juice of one lemon

2 tsp dried mixed herbs

1kg mixed chicken pieces

For the sweet chilli and mayo marinade:

​

2 tbsp Knorrox Spice Chicken

¾ cup double cream plain yoghurt

¼ cup mayonnaise

½ cup sweet chilli sauce

1kg mixed chicken pieces

METHOD

1. In a medium sized bowl, combine the Knorrox Spice Chicken with the remaining ingredients of your chosen marinade. Stir well, ensuring that all of the ingredients are well combined.

2. Pack the chicken pieces in a large, zip seal bag and spoon the marinade over the chicken. Seal the bag and massage the chicken pieces in the marinade. Place the bag in the fridge for 1-4 hours or in the freezer for up to a week. *Chef’s Tip: Allowing the chicken to sit in the marinade makes for a more flavourful dish!

3. Preheat the oven to 200°C and line a baking dish with foil. *Chef’s Tip: Lining your dish with foil prevents the marinade from sticking to your dish and allows for easier cleaning!

4. When you are ready to cook the chicken, remove from the fridge and pour the chicken pieces and the marinade into the dish. Bake the chicken for 40-50 minutes. Keep an eye on the chicken and bake until the skin is slightly crispy and the chicken is ready. *Chef’s Tip: If cooking from frozen, then allow to defrost before cooking!

5. Remove the chicken from the baking dish and serve it onto a platter. Serve with your favourite side dish and ENJOY!

​

Planning to try this?

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍