Friday, June 3, 2016

Grilled Pandan Chicken

1kg        Chicken thigh fillet
50G        Oyster Sauce*
50G        Premium Soy Sauce*
100g       sprite
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.

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