For Recipe Group 4/8/13 - This chicken was very, very tasty. I usually only do the least amount of marinade time possible but I'm glad I went with doing it overnight. Totally worth the wait. I made some minor changes but nothing too out there. First of all, I adjusted the recipe for 6 servings but only used 6 chicken breasts. I didn't have sherry, so I used extra pineapple juice instead. When it came to cook time, I preheated the oven at 425* F, but instead of putting it in the broiler right away, I put it in the oven. Let it cook 10 minutes, flipped it, basted it with the marinade and let it cook another 10 minutes. During that 10 minutes, I thicken the rest of the marinade with 1 tbsp of cornstarch on the stove-top. Then I flipped the chicken, basted it with the thickened sauce, moved the pan to the broiler and cooked for another 10 minutes. Finally, I flipped it again, basted it and broiled for another 5 minutes to get nice char on top. Once out, I basted it a final time and let it rest for about 5 minutes and then sliced. My family absolutely loved it. Usually, they hate when I make back to back chicken recipes but there wasn't one grumble or complaint. I will definitely make this again.
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For Recipe Group 4/8/13 - This chicken was very, very tasty. I usually only do the least...