Kuku kienyeji is what is called free-range chicken. Meat from these kinds of chicken is considered healthier and flavourful. Just like how vineyards are planted such that they strain for water and the sun in order to produce quality grapes, most free-range chicken in Kenya are not fed but are rather expected to claw and move about looking for food, thus producing better quality of meat. However, what makes kuku kienyeji better is how you prepare it. Here’s how to make a beer marinade for your chicken. Tenderizing is a big save because the meat can be a bit hard to chew on if cooked on its own.
Beer Kuku Kienyeji Marinade Recipe
- 1 cup of vegetable oil
- 1 teaspoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of cumin seeds
- 1 tablespoon of paprika
- 3 cloves of garlic, minced
- 1/2 tablespoon of minced ginger
- 3 onions, chopped
- 1 cup of beer
- fresh parsley
- Mix all the ingredients together.
- Pour the marinade over your kuku kienyeji.
- Place in an airtight container.
- Place in the fridge overnight or for a minimum of 1 hour before cooking.