Friday, December 4, 2009
Date Cooked: November 30, 2009
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.