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New Chicken Do

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BlueSmoke
BlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
I wanted to wait till I could test it a second time... Awhile back I asked for opinions regarding Alton Brown's ham prep: mustard, brown sugar, bourbon and ginger snap crumbs. That time I set up chicken thighs, skin on, and substituted mango rum for the bourbon. They were delicious![p]I just finished boneless skinless chicken breasts, set up the same way. This time, however, I used "Squirt" (carbonated citrus soda) in place of the whiskey and the result is equally satisfying. Lacking the skin that was on the thighs, the breasts don't have a nice crunch to them, but the aroma and taste is heavenly. As to cook time and temp, I placed them on squares of foil and cooked direct at 330 or thereabouts, for about 40 minutes.[p]Ken
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  • Gretl
    Gretl Posts: 670
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    BlueSmoke,
    Wow. Sounds delicious! I'll bet that if you did them direct on a raised grid w/o the foil, they'd have some crunch, even without the skin. I'll give it a try...I am partial to boneless skinless thighs over breasts, which are less forgiving. Okay, let the jokes begin...
    Cheers,
    G.

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