Alana in Canada Posted December 6, 2012 Share Posted December 6, 2012 So, I have this great recipe for Chicken which calls for me to marinate lemon zest, grated ginger and crushed garlic. http://globaltableadventure.com/2012/02/05/recipe-madagascar-chicken-akoho-sy-sakamalao/ How is this a marinade? How are the flavours going to transfuse into the chicken without a sauce--or greater liquid to "carry them"? This stuff is just sitting on the skin! I put it all in a plastic bag to help maybe fumigate the chicken with the flavours of the ingredients, but I have my doubts this is going to be as tasty as I'd thought. Can anyone help me understand this? I hope I was clear! Thanks. Link to comment Share on other sites More sharing options...
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