Works wonderfully with chicken breasts. I would highly suggest pounding them to even thickness. I was in the 'she' ll be right' mentality, and it turned out okay, just took too long to cook for my liking.
I cooked these over three days: 2.5h marination, 26h marination, 50h marination. Couldn't really tell the difference between 26h (24h) and 50h (48h) marination, but it's always just more delicious to eat when freshly cooked.
Loved the flavours.
