Mister Marinade Chinese Style Salt & Pepper Seasoning Catering Size (2.5kg Red Tub)

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This is better than another recipe I had done a couple of times where the sauce was done on the stove, the frying the chicken, then blah blah blah, not quick or convenient. If you are baking on large baking sheet the marinade will spread out thin and the liquid will evaporate pretty fast. The marinade and anything that you add to it will be safe to eat as long as you cook it to 165F or higher.

You can use this marinade as the base to make baked Asian chicken and honey garlic baked chicken drumsticks as well, it works really well. Worcestershire sauce is the umami bomb and toasted sesame oil and the other ingredients are perfect flavorings. Perhaps apple cider or wine vinegar, but I've never tried those and don't know how they will change the flavor.

Boneless and skinless will cook a little less time, but with dark chicken meat it's very hard to over-cook it like you could a chicken breast.

Thought for sure I made enough for leftovers but when I went to do the dishes, there was only one lonely thigh left in the pan. I substituted the honey with blue agave nectar - similar taste to maple syrup and less expensive, and it tasted fine. Delicious and found it was better with organic chicken and prepping mid morning to grill at 6:30 yielded fantastic results- so yes I grilled them. If you’re wondering what’s in doner kebab meat, then note it is traditionally lamb mince, or as you might know it ground lamb.Recently, my husband had to convert to a very low fat diet and I was looking for a marinade to add flavor back to skinless thighs and this recipe is a great way to do so.

All you need to do is insert a probe in the meat where it stays throughout the entire cooking time, until the meat reaches target temperature. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. I marinated the thighs all day and I also slashed the thighs with a sharp knife 2-3 times on each piece to allow the marinade to really get in to the meat. I am sure this is also why, I originally heard of air fryers in the Slimming World magazine many, many years ago. I would check the internal temperature with an instant read thermometer at 20 minutes and go from there.You're right abt the possibility of the chicken skin getting charred so I'll lower the temp next time. You want the temperature of the grill to be medium and you will need to flip the chicken frequently as the sweet sauce is prone to burning.