We used bone in chicken breasts with ribs. I fork stuck them pretty good to ensure marinade absorption, tossed them in a zip loc and let them do their thing for almost 24 hours. I did flip them a few times and really made sure they were submerged in the marinade.
I did reserve about 2 cups of maranade for basting and kept it separate from the chicken in a glass container and it did separate a bit, but after a quick shake it looked really mixed up. My fridge is really cold, but my wife is a bit paranoid about salmonella so it was easier for me to do it this way.
We basted every 7 minutes and I waited to flip the chicken skin side down until the internal temp read 150F These were thick ones so it did take about 45 or so minutes as I recall.
My only notes thus far for this recipe were that the skin was crisp, but the chicken didn't have any intense flavor that I could detect from the marinade. You can see in the picture some leftover BBQ sauce that I made and we ended up using it to eat with this chicken as we all thought it could use a touch more flavor.
I'll make it again and see what I think.
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