This recipe uses oxymel as the backbone of a quick marinade,adding tang, mild sweetness, and herbal depth to juicy baked or grilled chicken. I find that both a lemon ginger oxymel or immune-boosting orange peel oxymel make this recipe sing.
In a bowl, whisk together oxymel, olive oil, garlic, salt,pepper, citrus zest, and chili flakes if using.
Place the chicken thighs in a shallow dish or zip‑top bagand pour the marinade over, coating well.
Marinate in the refrigerator for at least 30 minutes,ideally 2–4 hours.
To bake: Preheat oven to 400°F (200°C). Arrange chicken on a baking dish, skin‑side up, and bake 30–40 minutes, or until juices run clear and skin is crisp.
To grill: Grill over medium heat, turning occasionally,until cooked through and nicely browned.
Reserve 1 tablespoon of the marinade before you add it tothe raw chicken, then whisk it with a bit more oxymel and olive oil as afinishing drizzle.
Notes
If baking, let rest a few minutes before serving, spooning over any pan juices.