1kg Chicken thigh fillet
50G Oyster Sauce*
50G Premium Soy Sauce*
10g brown sugar
3g pandan flavor
5g garlic, minced
2g Pandan leaf, chiffonade
- Combine oyster sauce and premium soy sauce, sprite, brown sugar, pandan flavor, minced garlic, pandan leaf and season with salt and pepper.
- Marinate the chicken thigh fillet in the mixture overnight.
- Grill the chicken for 4-5 minutes per side or until chicken is cooked. Use the leftover marinade as basting sauce.
Serve and enjoy!
*Lee Kum Kee Recipe for 2016 Big Grill Masters campaign.