2007-12-10 10:37:41 · 6 answers · asked by Anonymous in Food & Drink ➔ Ethnic Cuisine
The score the chicken deeply (1/2 inch deep) and then marinate for 48 hrs in a strong marinade.
2007-12-10 10:44:34 · answer #1 · answered by Mistress of Spices 6 · 3⤊ 0⤋
Marinade for 24 hours in the fridge. Otherwise slash the flesh, rub in the marinade and keep for at least 4 hours at room temperature - covered of course.
2007-12-11 04:14:39 · answer #2 · answered by cymry3jones 7 · 0⤊ 0⤋
Thick or dry spice mixture does not penetrate well.mixing spices with yogurt & lemon juice to get the right consistency is one of the key factors,not too dry & not too runny.Slashes into larger pieces also facilitates spice penetration,time factor is another important issue even upto 24 hours is not considered too long.in any case it is safe in the fridge so ovenight is a good idea.
I don't know if restaurants do this but i rub in spice mixture well into the meat & turn to give all sides a fair bit of spice exposure.
2007-12-11 02:22:45 · answer #3 · answered by dee k 6 · 1⤊ 0⤋
they place the chicken pieces in the marinade, in the fridge, for 24 hours before cooking it. its yummy!!
2007-12-10 18:46:16 · answer #4 · answered by ܧܨܐܘܛܧܙܒܘܘ 3 · 1⤊ 0⤋
Marinating overnight in fridge and slow cooking.
2007-12-12 16:02:14 · answer #5 · answered by fed up woman 6 · 0⤊ 0⤋
Or you can use a stringe and inject it
2007-12-10 18:45:05 · answer #6 · answered by Ƕāūţē çūīşīņē ḟōŗ Ṁŗ.Đēāţħ ® 4 · 0⤊ 2⤋