You’ve heard me state on many occasions to endure careful when soaking chicken inwards an acid marinade. Usually an hr or ii is the maximum I recommend, otherwise the meat volition truly “cook” inwards the liquid, much similar fish inwards a ceviche. Here, that’s just the idea.
You could almost telephone weep upward 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 amongst chicken, in addition to in that place are hundreds of credible reports of it existence fantastic on pork, beef, in addition to venison also. Yes, i gustation in addition to I mean value you’ll empathize why this is then incredibly pop inwards in addition to some Binghamton, NY.
The exclusively mystery is why hasn’t this spread across the country? Seems similar a natural. It’s got a dandy dorsum story, catchy name, lots of room for local adaptations, in addition to a marinade called “zuzu.” Come on, what to a greater extent than create you lot need? Anyway, every novel sandwich tendency begins amongst a unmarried bun, or something similar that, then I promise you lot plow over this a crusade soon. Enjoy!
Ingredients for most 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 scarlet pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon freshly soil dark pepper
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