Katom Digital Pocket Thermometer & Caribbean Chicken Recipe
I have received this product in exchange for my honest and unbiased review of the product.
Katom Digital Pocket Thermometer & Caribbean Chicken Recipe
There are a lot of people in the chicken taking chances with their lives because they are cooking without a meat thermometer. Now I have one, but I am guilty of not using it all the time but that is OVER! Part of my New Year New You Challenge (#newyearnewyou), eating healthier and cleaner is one of the goals and Katom is making that easier for me.
As I have mentioned, I have a thermometer but it does not have a temperature hold feature on it and I do like the fact that it is NSF Listed. Comes with a 90 day warranty and the snap-on stem cap for added protection is rather nice. Check out the other details of the product below:
Product Details
- Measures in both degrees F and C
- Temperature range of -40 to 450 degrees F
- Temperature hold feature
- Water-resistant for a variety of kitchen tasks
- Stainless steel stem
- Snap-on stem cap protects stem for safe storage
- NSF Listed
I tested mine in a ready to cook chicken meal that I picked up from Publix and when I say it came in handy boy oh boy did it. It was efficient and accurate. According to the picture below the chicken was not quite done:)
The perfect recipe to test out the thermometer is the Caribbean Chicken Recipe by Katom below:
Caribbean Chicken Recipe
Course: Entrée
Cuisine: Caribbean
Type: Healthy, Low Fat
Yield: 4 servings
Prep time: 10 minutes (plus 2-hour marination)
Cook time: 15 minutes
This marinade – which has a little bit of heat blended with just the right amount of sweet, savory, and aromatic spices – is absolutely fabulous for summer meals. Just the thought of this Carribean dish evokes images of tropical beaches, cool ocean breezes, and icy rum-infused cocktails (we’ll save those for another recipe!). Since it isn’t weighed down by heavy ingredients, this island indulgence is guilt-free and easy to prepare.
Ingredients:
- 4 (4 ounce) boneless, skinless chicken breasts or thighs
For the Marinade:
- 4 medium green onions, sliced
- 1-2 jalapeno chilis, seeded and chopped (for additional heat, leave seeds in)
- 1â„3 cup lemon juice
- 1â„4 cup honey, warmed slightly to soften
- 2 teaspoons dried thyme
- 2 teaspoons olive oil
- 1â„4 teaspoon ground allspice
- 1â„4 teaspoon ground nutmeg
- Salt and pepper to taste
Directions:
- Add marinade ingredients in a bowl and whisk to combine. Place chicken in a shallow dish or resealable plastic bag.
- Pour marinade over chicken and turn to coat. Cover and refrigerate at least 2 hours.
- Prep your grill or heavy flat-bottom skillet to medium-high heat.
- Remove chicken from marinade and place on grill or skillet. (Use a non-stick skillet or add olive oil to skillet prior to cooking chicken.)
- Cover and cook for 6-7 minutes per side or until internal temperature has reached 165 degrees Fahrenheit.
- Baste with marinade during cooking, but discard any remaining marinade before serving.
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