Marinade for grilled chicken

Ingredients for 1 servings:

• 1 piece(s) ginger root
• 2 garlic cloves
• 4 tbsp olive oil
• 1 tbsp salt and pepper
• 2 tbsp paprika powder, sweet
• 1 tsp honey

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

Finely grate the ginger (a Parmesan grater or similar tool works well). Press the garlic through a press and mix with the remaining ingredients. It’s a good idea to warm the honey if it’s too thick. Rub the chicken generously with the paste, brushing on more if necessary. Preheat the grill to 150°C (300°F). Don’t overcook the chicken, or the marinade will burn. It’s ready when it reaches an internal temperature of around 80°C (176°F). This takes about 1 hour 15 minutes. If you want it a bit spicier, you can add chili or cayenne pepper. I place a tray under the chicken to collect the sauce. I mix it with a little starch and stock. If the tray is burnt, simply strain the liquid through a sieve, otherwise the sauce could become bitter.