- Tinned Peach halves
- 100 ml juice from tinned peach halves
- 100 ml warm water
- 3 1/2 tbsp peach chutney
- 2 tbsp sugar
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 tsp Worcestershire sauce
This marinade was a little bit of experimenting going on, adding a little bit of this and a little bit of that. After checking 2 supermarkets for the “secret” ingredient I wanted to use and failing to find it, I decided to use something else and it turned out great.
- Gather your ingredients together. Put the peach halves (2 tinned peach halves) and juice (100 ml) in a measuring jug or bowl. Use a whisk to mash them up, leaving them a little lumpy. Add the rest of the ingredients (peach chutney (3 1/2 tbsp), salt (1 tsp), ground black pepper (1/4 tsp), water (100ml), sugar (2 tbsp) and Worcestershire sauce (2 tsp)). Whisk briskly to combine everything well. If not using immediately, store in an airtight bottle or container and refrigerate for not more than 5 days. Discard thereafter.
Pictorial Detailed Instructions
You can use this marinade for poultry (chicken, quail, duck) and pork. I used it for this Grilled Peachy Chicken. Go ahead and try it out, I’d love to hear from you when you do.