Tag Archives: marinade

Honey Barbecue Chicken in the Oven

4 May

 honey bbq spice mixI adapted this barbecue glaze from something I found online. Though this recipe is for oven-roasted chicken, you could certainly put the chicken on the barbie (I’m just not lucky enough to own a barbecue!) The honey I used was the run-of-the-mill honey you get in a bear-shaped squeeze bottle. It’s quite viscous, so I used 2/3 cup. For the chicken, I used chicken thighs with the skin and bones already removed. You can also get bone-in thighs and leave the skin on, though they will take longer to cook.



  • 8 chicken thighs
  • ⅔ cup honey
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 2 tsp salt
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp cayenne pepper



  1. Preheat oven to 400°F. In a small bowl, combine everything except chicken.
  2. Place chicken on a roasting pan or a foil-covered baking sheet. Brush half of the honey mixture on both side of chicken.
  3. Roast boneless chicken for about 12 minutes, or bone-in chicken for about 20 minutes.
  4. Remove chicken from oven. Brush on a second coat of the honey mixture. Return chicken to oven and roast for another 12 minutes (boneless chicken) or 25 minutes (bone-in chicken). Serve hot (shown above served with Chinese veggies on brown rice.)

Perfect Pork Tenderloin Rubs and Marinades

12 Apr


Here are four easy ways to marinate and bake pork tenderloin, guaranteeing a delicious meal! Marinate overnight, or even a couple days. I like to prep four tenderloins at once. Then, when I get home from work, I pop them in the oven, and there’s enough for dinner for both me and my boyfriend, and lunch for the rest of the week.

1) Cumin – Coriander Rub

For each tenderloin (about 1 1/4 pound of meat), use 1 tsp each:

  • cumin
  • coriander
  • garlic powder
  • oregano
  • thyme

Pair this simple tenderloin goes well with basmati rice, couscous, you name it!

IMG_00222) Chinese Five Spice Marinade

For each tenderloin, use:

  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1-2 garlic cloves, sliced or mashed
  • 1/4 tsp Chinese five spice
  • 1/4 tsp sesame oil

Serve this tenderloin with Jasmine rice or sliced over noodles in soup.

IMG_01433) Moroccan Rub

For each tenderloin, use:

  • 1 Tbsp brown sugar
  • 1.5 tsp cardamom
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp fennel seeds
  • 1/4 tsp cloves
  • salt, pepper to taste

The rub imparts a slightly crunchy texture to the outside of the pork. Shown here served with a sweet potato and bell peppers, but I also think this tenderloin goes well with couscous studded with raisins and diced carrots.

 4) Apple Cider Vinegar Marinade

For 4 tenderloins (about 5 pounds meat) I used:

  • 1/3 cup apple cider vinegar
  • 5 cloves garlic, crushed
  • 1 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 2 tsp dried rosemary

The apple cider ensures that the pork will come out extra moist!

Cooking Directions:

  1. Preheat oven to 425°F.
  2. Place tenderloins on a flat rack on a roasting pan.
  3. Bake at 425°F for 10 minutes.
  4. Reduce oven temperature to 400°F and continue baking for 25-30 minutes or until internal temperature of the meat reaches 5-10 degrees below the final desired temperature.
  5. Remove from oven. Let tenderloins rest under a tented piece of aluminum foil. (Pork will continue to cook slightly).
  6. Slice and serve!



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