I want to free up some time so I can be present while hosting tomorrow. Is there any reason why I shouldn’t make this marinade tonight, keep it in the fridge overnight, and then use it for the meat 4 hours before cooking as directed?
I also reduce the marinade and brush it on while the meat is grilling. Can I reduce a separate batch ahead of time - the night before - so it’s just ready to be reheated and brushed on?
Marinade link here: https://www.bonappetit.com/recipe/spicy-coconut-grilled-chicken-thighs
Ps - this recipe is awesome if you’re looking for something!
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