I didn't read the directions carefully enough and neglected to form the emulsion before adding the ingredients to the marinade. I'm not sure if this changed the entire thing or not, but I'd try again for sure.
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.
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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