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shari on 9.19.2010
This chicken is very flavorful! The only problem I had with it is the same problem I have with most chicken. The yummy marinade flavor is only on the outside of the chicken, and the inside doesn’t have much flavor. The next time I make it, i’m going to brine the chicken before marinating, and I’m also going to let the chicken marinate in the refrigerator -uncovered, -hoping the skin will dry out a little. I think that will help the skin brown and get crispy in the oven. Thanks for the great recipe!
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reneedobbins on 7.15.2010
I normally do not refrigerate the chicken while marinating because of the short time I allow it to marinate; also we keep our house fairly cool (around 67 degrees). As for covering it, I have tried covering during baking and then uncovering for broiling but don’t get good results. Covering it during baking makes the skin really soggy and it just doesn’t recover under the broiler. If you use skinless chicken you could probably cover during baking and uncover for broiling.
shari on 7.14.2010
I hope this doesn’t sound stupid, but do you refrigerate the chicken while letting it sit? And also, do you leave it covered while baking, and then uncover for broiling?