Ingredients
2 EA Skewer Wooden Natural 9in
2 G Garlic Powder Lion Brakes 550g
2 G Spices Chilli Mild Powder Brakes 500g
1 G Pepper Black Cracked Brakes 500g
8 ML Oil Rapeseed Extended Life B/B 20L
2 G Crispy Fried Onion Chef William 500g
2 EA Chicken Thigh
8 ML Sauce Worcestershire L&P 568ml
Method
1. Combine the Worcestershire sauce and
rapeseed oil dried spices and crispy
onions in a suitable size mixing bowl.
2. Remove the bone from the chicken
thighs and set aside to marinade for a
minimum 2 hours or ideally 24 hours.
3. Preheat chargrill or fry pan to high.
4. Skewer the whole chicken thighs onto
"double" skewers.
Place the prepared skewers onto the
preheated pan and cook until dark and
caramelised both sides for approximately
12 minutes or until the core temperature
has been reached (75°C Eng 82°C Scot).
Finish thorugh the oven as required and
ensure core temperature is reached.
