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Don’t relegate Vegemite to just bread, pair it up with some chicken.
Renowned for being “Delicious on sandwiches and toast”, it turns out Vegemite is great at adding that extra flavour to your cooking.
Beloved, maligned, or misunderstood, there is no denying that Vegemite is an icon of Australian kitchens and diets, and although it is more well known as a spread, its distinctive taste has proven to be quite versatile as a cooking ingredient.
This easy-to-prepare recipe for chicken with honey and Vegemite can be prepared on a preheated camp oven or over a barbecue.
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4 chicken pieces, such as thighs with skin on and bone in (more if they are small) – you could also use drumettes, ribs, legs, etc.
-1 spring onion, finely chopped
-1 tspn sesame oil
-1-2 garlic cloves, crushed
-2-3 tblspn honey or maple syrup
-1 tblspn dry sherry (or substitute port or mirin, a sugary rice wine)
-1-2 tblspn Vegemite (start off with one and see how you like the taste)
Combine all the marinade ingredients in a large bowl, then add the chicken pieces. Mix well to make sure all the pieces are covered. Refrigerate for at least two hours, or overnight if possible.
Place the chicken pieces in a baking dish, or a preheated camp oven, and bake at 200ºC, until cooked. You could also barbecue the chicken, especially if using smaller cuts, such as drumettes or ribs. Serve with steamed vegetables and rice.
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Viv’s hint: Instead of marinating the chicken in a bowl or container, use a large zip-lock plastic bag for all the marinade ingredients and the chicken. Zip the bag closed, squish the chicken around to coat thoroughly and leave in the fridge. It will take up a lot less room in your camp fridge.