Date Cooked: November 30, 2009
Page: 327
Rating: B+
I had already done broiled chicken thighs and those turned out nice. This wasn’t much different except I decided to use a rub. As mentioned in the previous post, a rub was added between the skin and meat and then a mixture of oil and lemon juice was added just before finishing.
For those that care. The chicken was broiled on the bottom oven rack for about 7 minutes a side, starting skin side down, then a minute on the top rack to crisp the skin. My top rack left very little clearance between the chicken and the element and I had to watch it like a hawk lest my chicken go up in flames.
Rating: B+. The chicken turned out nicely done, maybe a little overcooked but brining allows for a little more leniency with cooking time. The chicken maintained its flavor and juiciness. The rub was a little too heavy on the rosemary and detracted a bit from the garlic and lemon flavors which were much more subtle.
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the problem I have with broiled chicken on the bone is the skin. Since the shape of the breast is irregular, one part inevitably burns while the other part of the skin stays rubbery and pale. Any Suggestions?
ReplyDeleteScott