Spanish inspired BBQ Grilled Chicken Marinade

75ml Olive/Repeseed oil

50ml Red wine or sherry vinegar

2 tbsp Worcestershire Sauce

3 tbsp Ketchup

1 tbsp Dijon Mustard

1 tsp Cayenne Pepper

2 tsp chilli flakes

2 tsp mixed herbs or 1tsp each thyme and oregano

2 tsp Spanish Pimentón/Paprika, smoked

4 decent cloves of garlic, minced

Salt and pepper

Combine all the ingredients, mix well and coat the chicken pieces. Allow minimum 1 hour marinading time but longer/overnight will infuse more flavour.

This is my generic go to chicken marinade. It can be varied very successfully by changing the acid from vinegar to lemon juice, adding some of your favourite chilli sauce, and/or adding other spices like cumin or mixed spice like ras al hanout, which again is popular in Southern Spanish cooking brought over by the Moors over the centuries.

When grilling, the marinade will catch slightly from the sugar content in the ketchup, so either turn frequently or better cook indirectly (i.e. not directly over the coals in a kettle style grill).

Chicken is fully cooked when the internal temperature on a food thermometer is 75 centigrade.