When mixed, pour half into a separate bowl to use as a dip later. Store in the fridge is best.
Place the chicken/seafood into the marinade making sure everything is coated.
Add the salt and pepper and place in the fridge. Leave for as long as possible. I like to prep this the night before but at least 30 minutes if your pushed for time.
1/2 tsp salt, 1/4 tsp black pepper
Cook the chicken/seafood as normal using the marinade to continually coat the protein. It will add even more flavour whilst cooking.
Remove the reserved marinade from the fridge so it reaches room temperature.
Serve with the marinade as a dip to your starter/appetizer/main dish