When I cook the thighs in the oven, rather than on the grill, I always crisp up the skin side on a skillet before adding it, skin side up, along with the remaining marinade, to a casserole dish and bake it for 25 minutes at 375 degrees. These can be made in the Air Fryer as well, if you want to skip the oven. The marinade adds so much delicious flavor and really throws the wow factor over the edge with chicken thighs. When you’re ready to cook it, just discard the remaining marinade and put the meat on the grill, as usual. It allows the chicken to be moved around easier, so every piece gets submerged. If you’re marinading for longer – like 24 hours – I prefer to use a ziplock bag. If you’re just marinating for a few hours, you can do this in a bowl, like in the image above. ▶ If you like this marinade, you’ll also love this Chicken Adobo recipe. Submerge the meat in the marinade, cover, and store it in the refrigerator until you’re ready to grill it. Be sure to remove it before you add the chicken, so the marinade doesn’t become contaminated. I use that bit of marinade to baste the chicken as it grills. Just combine all the ingredients for the meat marinade ( which you can find here) in a bowl and whisk them together until they’re combined.Īt the point, I always remove about 2 tbsp of the marinade and reserve it in a separate container.
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