I've made this recipe several times and I don't have access to grill, so I skewer the chicken and roast it in the oven elevated over a casserole dish. While the salt (7 teaspoons) is definitely excessive, I wouldn't omit it entirely. Instead I would go for 2-3 teaspoons in the marinade only. Salt helps draw moisture out of the chicken and brings more balance to the flavors in the marinade. During the simmering stages the salt will become distributed in the sauce as well, adding more flavor. Salt definitely helps with the texture of this dish, which I didn't appreciate until I tried to follow others suggestions and not use it at all, which was a big mistake. Overall excellent recipe. Better than many restaurants and lots cheaper!!
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I've made this recipe several times and I don't have access to grill, so I skewer the chicken...