Sesame Soy Marinated Chicken

I love how sometimes I can win people over to eat certain food types they strongly dislike by using it in a way different from how they perceive it. Chad absolutely detests soy sauce. He first had it with sushi many years ago and has since kept well away from it. I'll admit soy sauce is a bit overbearing eaten like that but one bad food experience is no reason to swear it off completely. 

Also, I personally believe soy sauce is a vital ingredient in every household pantry. The list of uses for it is endless and the results are always amazing. That's why I was very excited to make this marinade. I just knew this is what would win Chad over and look at the importance of soy sauce in a completely new light.

1 cup soy sauce                                       

1/2 cup water                                              

3/4 cup olive oil                                        

4 Tbs onions, finely diced                       

4 Tbs sesame seeds

2 Tbs sugar

2 tsp ground ginger

1 tsp cayenne pepper

1 tsp garlic

Place your meat in a bowl. Mix together all your ingredients and pour it over the meat. Cover and let stand overnight turning every now and then. 

Turning it the morning after. Just look at that delicious colour seeped into the meat. I instantly started salivating when I saw this and fantasised about how it would come out. 

Getting ready for the braai and the colour looks even better now.

Don't throw out the remaining marinade, but rather use it to baste the meat all throughout the braaing. That way you get that amazing look of sesame seeds all over the meat.

While Chad was tending to the braai I baked cheese and mustard muffins and made a simple green salad to go as a side. I absent-mindedly threw away the recipe for the muffins but you can just use a basic cheese muffin recipe and add 10-15 ml of mustard powder. Spread with butter and enjoy your meal!

PS. We enjoyed this meal with a glass of chilled Two Oceans shiraz rose. The chopped spring onions on the chicken just livened up the crisp aromas of the wine. I highly recommend this pairing.