Ralph's Chicken 

short version :

Marinade for 0.5-1 kg (1-2 lbs) chicken breast

50-100ml  (1/4-1/2 cup) orange juice concentrate 
50 ml (1/4 cup) soy sauce  
50 ml (1/4 cup) olive oil
25-50ml (2-4 tablespoons) lemon juice 
25ml (2 tablespoons) crushed garlic 
10g (2 heaped tablespoons) cumin powder

Mix in jug, pour over chicken in ziploc bag, leave
for a few hours. Grill.


Long version :

I have estimated the quantities I use in this tasty 
marinade for grilled (UK:barbequed) chicken - I believe
exact quantities, while they have a use in baking where
results are rather sensitive to food physics and chemistry,
are basically a tool of tyrrany, a trick by manufacturers
of measuring spoons and other kitchen nicknacks. I find
'winging it' much more liberating - I dump everything into 
one glass or jug, mix with a fork, and pour over the chicken
in a ziplock bag. Leave to marinade in the refrigerator for
1-12 hours, then grill and serve.

Marinade for 0.5-1 kg (1-2 lbs) chicken
(I tend to use breasts, other bits work fine)

50-100ml  (1/4-1/2 cup) of orange juice concentrate (sold
frozen - you can thaw it somewhat in a microwave if you forget to 
take it out of the freezer).  Substitute 100ml of orange juice
instead, or chop up a peeled orange and chuck that in - you get
the idea.

50 ml (1/4 cup) soy sauce  (you may reduce this if you want to 
avoid saltiness) gives nice colour and body

50 ml (1/4 cup) olive oil  (doesnt really need to be olive oil,
but it's healthier, right?)

25-50ml (2-4 tablespoons) lemon juice.  I tend to be generous 
here, simply because we have more lemons growing in our garden
than we know what to do with. If you are short on the orange 
ingredient, you can make the citrus quantity up here..

25ml (2 tablespoons) of crushed garlic. For convenience I use the 
stuff in jars - you can of course crush or chop some fresh garlic 
cloves. Garlic powder will probably do, although is inferior. 

10g (2 heaped tablespoons) of cumin powder. This ingredient is key,
and the recipe works fine if you double this quantity.  Cumin seeds
could be added for texture, but the flavour infuses much better
with powder.

Like I said, chuck it all in a jug (if you're really minimalist, 
try mixing it in the bag you marinade the chicken in) and mix
with a fork  (the cumin powder needs to be worked in, as it floats,
and the oil and the orange/soy/lemon aqueous phase need to be 
emulsified.)



NB I have used round numbers here so the unit conversions are 
not exactly strict  - purists will insist that 
1/4 cup is 59ml  (roughly true in the US where 1 cup = 237ml, 
although note the UK 'cup' is 300 ml)  but they can get lost.