Friday, 22 November 2013

Happycall Pan Grilled Chicken Thighs

Yield: 4 thighs

4 chicken thighs

1/4 tsp salt
1/2 tsp sugar
1/8 tsp black pepper
1/8 tsp chilli powder, optional
1/4 tsp dark soya sauce, to add colour
1 tsp chopped garlic

1 tbsp golden syrup or honey
1 tsp sweet chilli sauce
1 tsp lemon juice 

1. Clean chicken thighs and trim away excess fat. Pat dry.

2. Add marinade to the thighs and mix well. Cover and set aside for at least 1 hour.

3. Place a sheet of parchment paper and a 15 cm square gridiron in the Happycall pan. You can purchase the gridiron from Daiso.

4. Heat up the HCP in medium low heat. Place the marinated thighs onto the gridiron with the skin facing down.
Close the lid, but not locking. Flip the thighs at interval of every 5 to 10 minutes till the meat is cooked.

5. Towards the end of the grilling, brush the glaze onto the thighs a few rounds at interval of 1~2 minutes.

6. Serve hot with rice.

Allow the dirty gridiron to sit in the hot water for easy cleaning.

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