It is said that chicken thighs are the most delicious part of the chicken body, the meat is tender and juicy, whether it is pan-fried, deep-fried, grilled, stewed, can bring satisfaction on the taste buds. And marinated chicken thighs, but also a unique flavor, savory flavor, aftertaste. Today, let me share with you the secret of marinating chicken thighs, so that you can easily make chicken thighs at home, comparable to the chef's delicious chicken thighs.

Selection and processing

The first step in marinating chicken thighs is to select the ingredients. Choose fresh, odorless chicken thighs, preferably ground or walk-in chicken, for firmer meat and better flavor. Wash and drain the chicken thighs. Use the back of a knife to pat the thicker parts of the thighs a few times.

Marinades

Marinades are the key to marinating chicken thighs, and different marinades will bring different flavors to the thighs. Common marinade recipes include:

Soy sauce marinade: soy sauce, cooking wine, oyster sauce, sugar, ginger, scallion, proportionally blended.

Honey marinade: honey, soy sauce, cooking wine, white sugar, ginger and garlic cloves, blended.

Spice* marinade: basil, rosemary, thyme, olive oil, salt, black pepper, blended.

Marination Process

After mixing the marinade, place the chicken thighs in a container, pour in the marinade, and gently rub with your hands to make sure that the thighs are evenly coated with the marinade. Cover and marinate in the refrigerator for at least 4 hours, preferably OVERNIGHT.

Frying

When the marinade is done, the chicken thighs are ready to be fried. Pour a little oil into a hot pan, add the chicken thighs, and fry slowly over low heat until golden brown and crispy on both sides. During the frying process, gently press the drumsticks with a spatula to force out the excess fat.

Restrain the sauce

When the chicken thighs are golden brown on the surface, pour in a little marinade and reduce the sauce over high heat. Be careful not to reduce the sauce for too long as the chicken thighs may turn into firewood. When the sauce becomes thick and coats the surface of the chicken thighs, it can be removed from the pan.

Tips

The longer you marinate the chicken, the deeper the flavor.

When frying chicken thighs, the oil temperature should not be too high, otherwise it will be easy to paste the pan.

When reducing the sauce, control the heat so that the chicken thighs do not become firewood.

Marinated chicken thighs, in addition to pan-frying, can also be grilled, stewed, according to personal preference to choose the cooking method.

When marinating chicken thighs, you can add other spices such as peppercorns, star anise and allspice according to your taste.

Well, these are the home remedies for marinating chicken thighs. By following these steps, you can easily make delicious chicken thighs that are tender, juicy, salty and flavorful. Why not enjoy chef-level food at home? Good luck with your marinade and savor the flavor!