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

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Nice to see bone in thighs being used rather than the ubiquitous breasts, which so often can be dry. I did it with boneless skinless chicken thighs and sub'd the olive oil with avocado oil but WOW OH WOW .

Rose, I don't have a favorite side dish for this chicken but most of the time I serve it with white rice (jasmine), mashed potatoes or roasted vegetables. Made this recipe a few times now, sometimes marinating overnight, and sometimes for 30 min to an hour. Convection is good for getting cripsiness but not sure how the sauce with sugar contect will respond to it.If it smells good, and chances are it absolutely will, the chicken will be safe to eat after baking. Can also be added to flavour Chinese Style Chicken Wings, soups, casseroles, potato wedges, mashed potato, rice and pizza prior to cooking.

This thigh marinade is salted just enough, so if you let the thighs marinate for longer, they won't get too salty. And in going with our tastes here in Texas I added 1/2 Tbsp of Frank's Original Redhot Sauce and 1 tsp of Figaro Liquid Mesquite Smoke Flavoring. We started Made With Lau to honor and share the legacy of our wonderful parents, Jenny and Chung Sun Lau. It's also worth noting that the chicken thighs do not need to be pulled out at 165F internal temperature as carry over cooking will increase the internal temp between 5F and 15F, so you could take out your chicken at 160F, cover with aluminium foil and leave it be for 5-10mins and it will cook to a safe temperature, meaning 165F. But if you let them marinate in a fridge for a few hours or even longer, say overnight, they will blow your mind with intense, deep and complex flavors, and tender and juicy meat.

It’s much quicker compared to a slow cooker recipe for doner kebab, and you can serve it with all your favourite doner kebab sides. 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. Slightly overcooking chicken thighs won't ruin them but it will chicken breasts so you may even be OK pulling them both out at the same time. Target 160F and let rest for 5 minutes during which the internal temperature will continue to rise to 165F. I pointed to the kitchen and they then asked me if I was going back to work in a restaurant (I worked 35 years in them).