I really liked this recipe! The chicken came out moist on the inside, with some crispy bits (just like the pictures!). It was very easy to prepare and cook; however, I would suggest letting the chicken marinate for at least half an hour to an hour in the fridge before grilling.
As a side, I quartered, boiled, and roasted mini russet potatoes with yellow bell pepper pieces and asparagus pieces. I also drizzled EVOO and sprinkled the veggies and potatoes with garlic salt and Cajun spice. Roasted at 425 F for about 15 minutes.
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I really liked this recipe! The chicken came out moist on the inside, with some crispy bits...