This step is imperative, and I recommend marinading your chicken the night before you want to cook it for optimal flavour and texture 🤤
For about 3-4 portions.
Prep time: approx 10 mins
What you need:
-4-5 washed + patted dry boneless chicken thighs.
-2 thinly sliced garlic cloves.
-1 tsp garlic powder (or garlic infused olive oil).
-1 tsp onion powder (or finely chopped chives).
-1 tsp paprika.
-2 tsps sea salt (do not use table salt).
-2 tsps white wine vinegar.
- After you’ve patted dry your washed chicken, place all thighs in a bowl. If you don’t dry them properly, the flavours may not penetrate as effectively and you’ll be left with a goopy slime. 🤢
- Massage in the all the ingredients except for the vinegar and garlic infused oil (if using). Make sure you are thorough with the massage for best results!
- Add in the vinegar and the oil (if using), and repeat on the massage.
- Cover the bowl securely (I use cling film) and place in the fridge for at least 2 hours (ideally overnight).
I will be dropping the recipe for the jollof rice and cooking the chicken tomorrow, so make sure you prep your chicken from today to be ready for that yumminess.
PRO TIP: Activate your rice by soaking it overnight to remove heavy metal toxins & excess starch to experience an even lighter, more nutritious meal. Don’t know what I’m talking about? Check out my post Revenge of the Plants for what activation is, and how to do it.
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