terrible pictures but a common theme. I've been cooking skinless chicken thighs for several years now. Cube up, put on skewers, 225 for maybe two hours, sometimes sear, sometimes don't. Take off around 160 IT.
The Covid idea occurred to me as I had no plans for rub, brine, marinade etc. So I grabbed what one would think of as being completely unrelated. Aji Amarillo Marinade and Bulgogi Marinade. I simply used what was in the fridge, all of it. I marinaded for three days and basted through the cook. Ironically the best skewers I've ever made.
