I used this recipe with chicken breast instead of whole chicken (only because it's what I had - I'm sure this is super delicious with bone-in!). I didn't use sherry wine nor the substitute (I didn't have anything close), used spicy mustard instead of dry mustard, and ginger paste instead of fresh ginger.
Aside from all those substitutions, the chicken came out pretty good! It wasn't glazed but that was probably because there was no skin. I put the rest of the marinade in a small sauce pan and cooked it over low heat as a sauce/glaze.
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I used this recipe with chicken breast instead of whole chicken (only because it's what I had...