Method
Make the marinade by blending all the ingredients (except the chicken) at high speed in a blender. Taste and add salt if necessary.
Prick the chicken pieces all over with a fork and put into a bowl. Pour marinade over the chicken and stir with a wooden spoon. Cover the bowl and leave in a refrigerator for two or three hours.
Line two baking trays with tin foil and place the chicken pieces inside, leaving a little space in between. Put the trays in a pre-heated oven at 190 5‘ C (Gas Mark 5) and bake for 40 minutes, periodically turning the pieces over with a tong. If you find that the marinade and the meat have shed some water it can be drained off.
Finish off by browning them quickly under a very hot grill. Serve on a bed of salad.
