Posted 20 hours ago

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

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Though I have also seen a doner kebab fakeaway made cheapter, by swapping the lamb for 50 percent lamb and 50% pork. The chicken spent 24 hrs in the marinade, then the recommended time in the oven, had the right temperature when taken out. For example, the only ingredient that you can’t have unlimited of on Slimming World in the doner meat recipe is the pitta breads. Just made this exactly as the recipe was written (EXCEPT I only had boneless/skinless chicken thighs) and holy chicken gods it was delicious! The internal temperature will reach higher levels than the minimum required 165F so no need to worry about any harmful bacteria.

My only critique is that you didn't warn us that this recipe could become addictive because I think I could have this just about every week! I cut the sesame oil in the half, that was to my taste, I also did not use the additional kosher salt, instead I added a tablespoon of fish sauce .

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. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.

I’ve made this countless times as it’s frequently requested in my home so I’ve had the chance to play with it a bit. I cooked the thighs to 135F in the oven then finished them on the grill, mopping them with the BBQ sauce, until done.

Sometimes I season the chicken with other spices like Adobo or Cayanne red pepper before cooking just for some extra flavor. I marinated the meat for 4 hours, then while my husband grilled the meat, I reduced the extra marinade on the stove by bringing it to a boil, then simmering. I will let it marinate for 2 days and then cook various ways and it is always very tender and flavorful. This recipe is delicious as is, but if you’re looking for that zing - I’ve added 1tbsp of sriracha or Sambal Olek.

This does have some of this quality, however, to get all that flavour you have to use a lot, and this is very very salty in proportion to the spice. I would also suggest that you baste the thighs with own juices a couple of times during the bake to prevent the surface from drying out. Then pressure cook for 7 minutes 😋 makes fantastic egg fried rice if you beat 5 eggs fry in a saucepan or wok stir in cooked rice serve hot. Made this recipe a few times now, sometimes marinating overnight, and sometimes for 30 min to an hour. It’s too hot in CA to be using the oven with no a/c 😅 do you have any cooking recommendations for the grill?

Ideal for all Meats or Seafoods, and Also Vegetarian Dishes like Noodles or Rice, try Adding a Sprinkle to Salads and what about those chips, nom noms ? Probably about half way I started to smell them cooking, and mmm I was really getting hungry the flat was smelling amazing. Nice to see bone in thighs being used rather than the ubiquitous breasts, which so often can be dry. I did read online about having "dry" chicken so after I marinating I put the chicken on paper towel.

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