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Recipe for under-skin flavor rub on skinless chicken -- can I make it work?

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Recipe for under-skin flavor rub on skinless chicken -- can I make it work?

blue room | Nov 12, 2010 10:10 AM

I've got a recipe I love for chicken-- a mix of butter mashed with mashed garlic, thyme, and mustard is spread and squooshed *under* the skin of a spatchcocked chicken. If I want that mix on skinless boneless breasts-- make foil packets? What would be the best way to do this?

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