Slightly overcooking chicken thighs won't ruin them but it will chicken breasts so you may even be OK pulling them both out at the same time. For me this chicken was so so so good, and I tried it on scampi and some fries and mmmm super addictive.

If your like me just really starting in the kitchen, or love being in the kitchen I highly recommend you try these products! We started Made With Lau to honor and share the legacy of our wonderful parents, Jenny and Chung Sun Lau. I cooked the thighs to 135F in the oven then finished them on the grill, mopping them with the BBQ sauce, until done. Then place the tightly wrapped doner meat into the air fryer and air fry for 25 minutes at 160c/320f, then open the top of the foil so that the meat is exposed and then air fry for a further 20 minutes at 180c/360f or until crispy to on top to your liking. That said, I like cooking my chicken things to 185F, I just like the texture better when cooked to that temp.Probably about half way I started to smell them cooking, and mmm I was really getting hungry the flat was smelling amazing. Calories: 341 kcal | Carbohydrates: 12 g | Protein: 18 g | Fat: 24 g | Saturated Fat: 5 g | Cholesterol: 110 mg | Sodium: 956 mg | Potassium: 269 mg | Fiber: 0 g | Sugar: 11 g | Vitamin A: 90 IU | Vitamin C: 0. The marinade and anything that you add to it will be safe to eat as long as you cook it to 165F or higher. For our leftovers, the fat was skimmed off and a little cornstarch to thicken it made a nice Asian sauce to which I added cooked veggies, some leftover rice and chicken. My preferred marinade for grilling can be found in the Irresistible Chicken Wings On the Grill post.

This is a good quantity to be able to feed at least 2 of you for your doner kebab fakeaway, but of course, if you are not a big eater you then have leftover takeaway supplies for the next day. Never left a review for a recipe but chicken can be challenging to make delicious but this recipe will have everyone asking for seconds and for the recipe too. I think you may be confusing this with the advice of not eating uncooked marinade that was in contact with raw chicken. So over the next 10 plus years I barely touched a doner kebab and instead we had other takeaways and also made plenty of fakeaways at home.

I normally bake my chicken thighs on the top rack, which really helps with browning and crisping up skin. If it smells good, and chances are it absolutely will, the chicken will be safe to eat after baking.