Asian Inspired Chicken Marinade
This Chicken marinade is full of flavour and can be done quickly or left in the fridge overnight to pack a stronger punch of flavour. Good topper for salads, rice bowls and as the main protein to veggie sides, it’s both healthy and delicious.
Ingredients
- 600 g Chicken Thigh Fillet Skinless
- 20 g Chillies,seeds removed and chopped finely
- 10 g Salt
- 10 g GarlicPowder
- 5 g Smoked Paprika
- 10 g Chilli Powder
- 30 g Coriander, roughly chopped
- 1 sprig Green Onion, roughly chopped
- 15 g Neutral Oil
Instructions
- Chop your chillies, coriander and green onion and place into a ziplock bag.
- Add the rest of the ingredients to the bag.
- Seal the bag and mix/shake until the chicken is evenly coloured all around.
- Rest the bag in the fridge for 15 minutes to overnight. If you have the time it’s well worth letting the chicken rest overnight, but it will still taste great with a 15 minute marination.
- Get a pan with a lid, spray a little oil in the pan and turn it onto Medium heat. Sear your chicken on both sides until each has some nice colour.
- Turn down the pan’s heat to low and pour in around 30ml or 2 tablespoons water to your pan. Immediately cover with a lid and let the chicken cook with the lid closed. Cook until a thermometer reads 73 degrees celsius (it will keep rising after you remove it) or you can cleanly and easily pierce the chicken with a knife.