I used 2 large boneless skinless chicken breasts. The recipe serving size for 2 was not enough to fully coat them, so next time I'd up the spice mixture. I reduced the amount of salt by half because I was serving this chicken with a dressing that had salt in it. As far as cooking method, I heated up an empty cast iron pan, then just before I put the chicken in, I poured in a bit of peanut oil. (Peanut oil has a very high smoke point, meaning it can take really high heat before it burns and smokes.) Then I placed my chicken in and seared both sides, then put the entire pan in a 350 degree oven for 17 minutes. Perfect! I waited about 15 minutes to cut into it, to let the meat rest so it would be juicy :) Next time I will probably add some garlic powder to the spice mixture, and a little brown sugar on the top before it goes in the oven. (Searing sugar WILL burn no matter what.) For the record, I did NOT have a problem with smoke :-)
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