Recipes; Grilled Chicken Thighs - Silvercrest SKGE 2000 D3 Instrucciones De Utilización Y De Seguridad

˜ Grilling tips
To fasten the grilling process and tenderize
the meat, marinate the meat with sour cream,
red wine, vinegar, buttermilk or fresh papaya
or pineapple juice before grilling .
Add herbs or spices for seasoning . Avoid
adding salt as it draws water out of the meat
and make the meat dry and tough .
For adding flavours, soak the meat in the
marinade in a sealed container or plastic
bag . Leave it in the refrigerator overnight .
Extra fat is not necessary for the non-stick
hotplates . If still you wish to use fat, fat
for grill-roasting, such as rapeseed oil, is
recommended .
Use a commercially available meat
thermometer to ensure that the meat is cooked
as desired .
Removing the grilled food: Use a plastic/
wooden spatula (or other suitable
non-metallic tools) to avoid damaging the
product's non-stick coating .
Always start with short grilling time and
increase until you identify the correct duration .
Always check the degree of browning from
time to time .
64 GB/MT
˜ Recipes
˜ Grilled chicken thighs
140–145 min .
Grilling position: Table grill
Ingredients
750 g Boneless chicken thighs
2 tbsp Soy sauce
2 tbsp Honey
2 tbsp Ketchup
60 ml Orange juice
2 Green onions (sliced)
1 clove Garlic (minced)
1 tbsp Ginger (finely minced)
1 tbsp Sweet rice wine
Preparation
Marinade the chicken thighs with all
ingredients in a container and keep in fridge
for 2 hours .
Preheat the product to heat level range c or
MAX .
Reduce the heat level to range b .
Arrange the chicken, skin side down, evenly
spaced on the preheated hotplates
Grill for 7 to 10 minutes each side until
cooked through and no pink remains .
x 3–4
.
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