I'll do chicken wings and drumsticks, but would rather do boneless breast and thighs if I can.
I know the marinade is for 12 hours but that's for chicken on the bone. How should I adjust for boneless chicken?
And while I'm at it, 12 hours? This would be for family so early eating. Around 4pm. Should I manage my time to get the marinade in the fridge at 3am or is there another way?