You’ve heard me state on many occasions to hold upward careful when soaking chicken inwards an acid marinade. Usually an lx minutes or 2 is the maximum I recommend, otherwise the meat volition genuinely “cook” inwards the liquid, much similar fish inwards a ceviche. Here, that’s just the idea.
You could almost telephone telephone this twiced-cooked chicken, except that the nutrient nerds would come upward out of the woodwork to remind us the meat doesn’t “cook” inwards the marinade, it becomes “denatured.” Whatever, nerds. All I know is when you lot grill that "over-marinaded" chicken over a hot, charcoal fire, some serious magic happens.
As I promise you lot honour out, “zuzu” is besides wonderful alongside chicken, as well as at that spot are hundreds of credible reports of it existence fantastic on pork, beef, as well as venison also. Yes, i gustation as well as I intend you’ll sympathise why this is then incredibly pop inwards as well as approximately Binghamton, NY.
The solely mystery is why hasn’t this spread across the country? Seems similar a natural. It’s got a corking dorsum story, catchy name, lots of room for local adaptations, as well as a marinade called “zuzu.” Come on, what to a greater extent than produce you lot need? Anyway, every novel sandwich tendency begins alongside a unmarried bun, or something similar that, then I promise you lot plough over this a own soon. Enjoy!
Ingredients for almost half-dozen skewers:
3 pounds boneless skinless chicken thighs (or whatsoever boneless meat!)
1/2 loving cup olive oil
1/4 loving cup freshly-squeezed lemon juice
3/4 loving cup vino wine vinegar
1 rounded tablespoon sugar
6-8 cloves garlic
1/2 teaspoon crimson pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon freshly soil dark pepper
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