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Rinnai Oven

After leaving the chicken thighs in the fridge for 36 hours to marinade nicely in my special satay recipe, I took out the pieces to grill in the Rinnai oven.

I decided to use a temperature of 150 deg C.  I thought that would make for a slow grilling process, maybe taking up to 3 hours or more.  After all, previously I had used 200 deg C to roast a whole chicken, and that took 30 minutes.

No, was I wrong !

Within 25 minutes, the enticing aroma of the grilling satay chicken wafted into the study lounge where I busy writing on my PC.

I went to check - and lo and behold ! - the skin already showed some burnt tips.  I waited for 5 more minutes
before I flipped over the chicken thighs to grill on the other side.

And you know what ?  The nice aroma again started to waft into the room barely 15 minutes later.

There and then I decided to open the oven and inspect the chicken pieces closely.  Hmmm... seemed browned enough, must be already cooked, perhaps over done!

The oven clock showed a total of 48 minutes elapsed from the time I first put in the chicken to grill to the time I took them out.

Though the thighs seemed over-done, the aroma was however enticing !  I think I've got a winning satay spice mix !

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