Srsly you guys, I made the best BBQ chicken last night. It blew my damn mind. So,since I've been getting huge gastro-boners (gastroners?) from reading Julie Van Rosendaal's excellent fflog contributions, I thought I'd post the recipe for my miracle marinade here. (Also, I wrote it down on the inside cover of Recipes for a Lady or a Man: the Achewood Cookbook, so there's a very good chance I'll have no idea where to find it next time I want to make it. I'm such a cheater.)

Update All of Julie's posts have yummy looking pictures, but I ate all of my chicken before I thought to take a snapshot. It looked approximately like a this:

Yummy Chicken
sweet up front, spicy in the back

4.5 tbsp extra virgin olive oil
1.5 tbsp Sriracha "rooster" sauce (original flavour)
1.5 tbsp Worcestershire sauce
0.5 tsp cardamom
0.5 tsp cinnamon
0.5 tsp thyme
0.5 tsp poppy seed
0.5 tsp cayenne pepper
0.5 tsp paprika

I'm pretty sure there was another 0.5 tsp of some spice in there, but I can't remember right now. (Update: it was the paprika.) Do spices really make a difference?

The big thing here was that I was personally surprised that the rooster sauce didn't totally take over. I think it cooked off for the most part and left behind that nice spicy chaser.

Please note: I am a terrible cook, so if you actually try this and you find some way to improve it, please let me know. Like... maybe you understand herbs spices and you can offer some insight into why it might be a dumb idea to just BRUTE FORCE it and use the same amount of every one.