Mason suggests using a 1/4 cup measuring cup for the peanut oil before measuring the honey, so that the viscous honey flows out easily. He uses this marinade for quail, but it works well on chicken and other poultry, too. Makes about 1 cup, enough for 4 to 8 servings of poultry.
Ingredients 1/4 cup rice vinegar 1/4 cup peanut oil, plus extra for brushing birds during barbeque (unrefined American peanut oil) 1/4 cup honey 2 tablespoons Dijon mustard 1 teaspoon fresh lemon juice 1 teaspoon chopped fresh thyme 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper
Directions In a small bowl, mix together the marinade ingredients. Be sure to measure the oil before the honey, as Mason suggests, so that the honey flows freely from the slippery cup.
Rinse and pat dry the poultry. Put the pieces in a container that has a tight seal. Pour the marinade over and turn the pieces to bathe every side of each in the marinade. Seal tightly and refrigerate for eight hours, turning the container often.