If you want to be tender but not woody, remember these two points, it is tender and juicy, and it is better than a barbecue stand

The practice of yakitori is actually very simple, but in order to be tender but not firewood, there are two key points to remember, the first is the selection of materials, should be used to make chicken thighs, the chicken thigh part is the most tender, the second is, when you make it at home, especially when you use the oven to make skewers, just into the oven, the surface must be covered with tin foil, this step is to lock in moisture and not lose, bake to the remaining half of the time, and then uncover the surface of the tin foil to bake, The finished product is burnt, tender and juicy, and it is difficult to think about it.  

【Yakitori】

Ingredients required: 15 grams of Orleans powder, 1 gram of black pepper, 3 grams of salt and pepper, 8 grams of Sichuan pepper oil, 8 grams of oyster sauce, 3 grams of dark soy sauce, 12 grams of cooking wine, 3 red peppers, 3 green peppers, 200 grams of boneless and skinless chicken thighs

Tips: Today's marinating ingredients are only enough to marinate 200 grams of skinless and boneless chicken thighs, and if you grill more, you need to increase the amount of seasoning

1. Cut the chicken thigh into small pieces and soak it in water for 10 minutes to remove the blood. What I bought today is ready-made skinless and boneless chicken thighs, which are generally sold in some large supermarkets, if you don't have them, you can buy your own pipa legs, and you can remove the bones

2. After 10 minutes, drain the water, prick the surface of the chicken thigh with a toothpick, add Orleans powder, black pepper, pepper salt, pepper oil, oyster sauce, dark soy sauce and cooking wine, grasp well, cover with plastic wrap, send to the refrigerator, refrigerate and marinate for 1 hour

3. Then wash the green pepper and red pepper and cut it into cubes, which can also be replaced by bell peppers

4. After washing the bamboo skewers, soak them in warm water to avoid turning black when baking

5. After the chicken is marinated, skewer it one by one like the picture below, with a layer of chili pepper and a layer of chicken, and skewer it in a stacked way

6. Put the skewered chicken skewers in a baking dish, and the oven needs to be lined with oil paper in advance

7. Cover the surface with a layer of tin foil, and pinch the edge tightly

8. Put it in the oven and bake at 180 degrees for 16 minutes

9. Take it out halfway, tear off the tin foil on the surface, brush the remaining marinade juice in the bowl on the surface, or sprinkle some cumin powder or something, and send it to the oven again

10. The same marinade seasoning is used to roast the tips of the chicken wings, and the taste is also very good, but the tips of the chicken wings need to be baked for an extra 4 minutes, and the temperature is the same

11. Put the grilled skewers into a stainless steel measuring cup like this, and chase dramas while eating, which is convenient and comfortable