Since it’s barbecue season, I thought I’d make a recipe for the barbecue so it’s time for the grilled chicken (Kai Yang)! It can also be cooked in the oven when you have put away your barbecue. I think that to have a tasty grilled meat, you need a good marinade and this recipe will certainly not disappoint you. It is full of flavor and you should try it this summer.
- 4 Chicken thighs
- 3 cloves Garlic
- 2 tablespoons Chopped coriander stalks
- 2 tablespoons Oyster sauce
- 2 tablespoons Dear
- 1 teaspoon Black peppercorns
- 2 tablespoons Light soy sauce
Trim excess fat or skin from chicken thighs, then score them so the marinade can be absorbed into the flesh.
Crush the garlic, peppercorns and coriander stems in a mortar and pestle until they become mushy.
Thoroughly mix the batter and the rest of the ingredients into the chicken thighs. If possible, marinate for at least half an hour. The longer you marinate, the better the taste.
Grill over medium-low heat until meat is cooked through.
Notes: If baking at 190°C (375°F), I suggest putting the chicken in a roasting pan with a little water, then covering it with foil (this will help to make the chicken tender). Roast it for 15 minutes then remove the foil and continue cooking for another 20 to 25 minutes, turning them over halfway through cooking.