Slightly Indian Chicken Marinade

Here's the first marinade entry!  Wahoo...  So here's what you're going to need to whip this one together:

• annato
• cumin
• cinnamon
• garam masala
• chili
• adobo
• soy sauce 
• olive oil

The dry ingredients are all in powder form, you'll mix those together in a small bowl.  You can play with this one, like all of the other recipes mentioned, that's the point.  You're going to want to watch your usage of Adobo and soy sauce because you don't want an overpowering salty taste, or a heart attack!  Go easy with the cinnamon and add that slowly tasting as you go.  It's a strong flavor and you want the other flavors to have a chance.  You're looking for balance.

Focus on the garam masala flavor, you should definitely taste this.  The annato is typically a spice used in Mexican dishes, but the clever part is being able to taste it with the Indian flavor.  Chili powder is there to increase the heat, use it more or less to your liking.

Once you have the dry spices married just the way you like them add your soy sauce (one of those little packets is just about right) and mix in olive oil.  You don't want too much oil.  It should be an even ratio of oil to powder visually before you mix it together.

Put this on your chicken and let it sit refrigerated for at least an hour if not longer.  I like to let my meat marinade for hours while I do other things, sleep or go to work.  That doesn't hurt.  Make sure the spices and your chicken have fun together before they get scorched!