We loved this so much that I made it two days in a row. The first time with boneless-skinless thighs, the next day with boneless-skinless breasts. It tastes better with the thighs, but either is fantastic. I halved the marinade as I was only using 4 pieces of boneless meat each time, therefore I cut the salt to a 1/2 teaspoon. I did not reserve any for basting as I cut out that step. I sprinkled the meat with a dash of cajun seasoning just before cooking on the George Foreman grill. I cooked them one at a time (I have the tiny foreman grill) for 5 minutes each and kept them warm in a 250 degree oven. The other change I made was I had to substitute for poultry seasoning because I didn't have any. I used a dash of nutmeg, a dash of cayenne, and 1/4 tsp each of oregano, rosemary, onion powder and marjoram. In the future, I will leave off my sprinkling of cajun seasoning, because it did make it a little too salty for me. I will probably make this at least once a week from now on.
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