Spicy Chicken Marinade for your use

Loco Lobo

Uncle Don’s spicy Asian marinade
This will light up your taste buds if you like heat. I use it to give skinless chicken some flavor. It works on both light and dark meat.
¼ cup sesame oil
¼ cup soy or Bragg’s liquid aminos
3 Tbl rice wine vinegar (or other clear vinegar)
2 Tbl garlic chili paste (Tuong ot toi viet-nam)
1 Tbl powdered ginger
1 Tbl garlic powder or minced fresh garlic
1 Tbl brown sugar
Optional – splash of orange juice
Mix in plastic bag and add chicken. If your short on time let it sit at room temperature about an hour. Or if you’ve more time up to four hours in refrigerator for more bite.
Use the left over to swab the chicken once in a while.
Egg at 300 degree’s with plate setter until done. Time is dependent upon your cut.

WestTexan

That looks great. Thanks Lobo.