Foodie shares the ‘quickest and best’ chicken marinade you’ll ever taste – and it’s so easy anybody can make it at home
- A food critic has revealed his recipe for the ‘quickest and best’ chicken marinade
- The marinade is made with garlic, lemon juice and a ‘low spice’ chili sauce
- The marinade does not need to be ‘left on for hours’ and is ready to cook quickly
A food critic has revealed how to make the ‘quickest and best’ chicken marinade ever and you don’t have to wait for it to soak for hours.
The Australian man behind the viral Abrakebaba Reviews took to the kitchen to show off his simple recipe which calls for olive oil, lemon, salt, pepper, toum and a special sauce.
He starts with three kilograms of chicken wings and adds two large spoons of toum, which is a traditional, thick garlic sauce, before pouring a generous amount of ‘Ol’ Dirty’ fermented hot sauce by Sharetable.
An Australian food critic has revealed how to make the ‘quickest and best’ chicken marinade ever and you don’t have to wait for it to soak for hours
‘This is the best sauce I have eaten,’ he said giving the brand a hearty call-out.
He then adds a generous amount of olive oil – pleading with his fans to ‘use the good stuff’ rather than the cheaper option.
He then takes a lemon and squeezes it into the marinade, adds salt and pepper and ‘gives it a good mix’.
‘There’s no need to let these sit in the fridge – once you do that these bad boys are ready to go,’ he said.
He starts with three kilograms of chicken wings and adds two large spoons of toum, which is a traditional, thick garlic sauce, before pouring a generous amount of ‘Ol’ Dirty’ fermented hot sauce by Sharetable
Thousands of people like the recipe – with one man asking him to ‘keep up the good content’.
In an earlier video he shared his mum’s toum recipe, which takes about 15 minutes to make.
He takes 200 grams of garlic, fresh lemon juice, salt and vegetable oil and blends them until the mixture is the consistency of tooth paste.
The food critic has over 100,000 followers on TikTok.