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

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:

1. Add marinade ingredients in a bowl and whisk to combine. Place chicken in a shallow dish or resealable plastic bag.
2. Pour marinade over chicken and turn to coat. Cover and refrigerate at least 2 hours.
3. Prep your grill or heavy flat-bottom skillet to medium-high heat.
4. 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.)
5. Cover and cook for 6-7 minutes per side or until internal temperature has reached 165 degrees Fahrenheit.
6. Baste with marinade during cooking, but discard any remaining marinade before serving.