I have posted this on purpose in the food & cooking section as I value all input from the home cooks as well as the professionals on this forum /img/vbsmilies/smilies/smile.gif I am looking for some help with my piri piri chicken recipe. It is liked well enough by our clients, but I feel it could be a lot better. We have a couple of limitations in the way we have to work here as we do not have a lot of fridge space, but quite a lot of freezer space, and a very irregular clientele. We tell everyone we need 45-60 minutes from order to service, which everyone finds pretty ok as they are here on holiday anyway. But it does mean that that is all the time we have, so we don’t have enough time to defrost a whole chicken, marinate it and then cook it. We have to do part in advance. We are also far away from the shops and in a pretty hot climate. Our basic procedure at the moment is as follows: We buy frozen chickens, defrost what we need (in the fridge) and marinate them (also in the fridge). We then cook them in the oven (covered, so they don’t dry out) then freeze them again. When clients order chicken, we defrost them under cold running water and heat them through in the oven. One of my issues is that the marinade/spices are fine on the outside of the chicken, but a bit bland on the inside. I could try injecting the chickens with the marinade? I can also change the defrosting method from defrosting under cold water to defrosting in a steamer (after all, the chicken is already cooked through) and then finish off under the grill? This might prevent run-off of the marinade when defrosting under running water Or cook them on the bbq when we do our initial prep (unfortunately we can’t do it to finish the chicken as it takes too long to fire up the bbq and it’s a bit of a waste if we only have an order for 1 half chicken. Or what else?