I make this using thigh meat with bone & skin. The first time I tried this, the chicken turned out very tender and juicy. However, the skin was too charred and broiling for so long filled the house with smoke. The next time I made this, I took other reviewers' advice and baked the chicken at 350 for 40 mins, basting every 15 mins, and then broiled it for about 8 mins. It came out just right and didn't smoke up the house. The basting sauce has a very good flavor. Plus, it's convenient and inexpensive because it's made using ingredients commonly on hand. I will definitely make this again using the baking method.
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I make this using thigh meat with bone & skin. The first time I tried this, the chicken...