![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
Grilled chicken with Morrocan style spices
Mar. 8th, 2021 04:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
topaz119The website I found this on calls this The Best Chicken You Will Ever Eat. Ever which is... not exactly a portable name. Also, not really true.
So. Lots of spices, both in the brine and then in the dry rub. Amazingly enough, I had them all, mostly because I was buying all kinds of stuff at the beginning of the pandemic. I really don't think doing a dry rub on skinless chicken breasts is conducive to not drying out the meat, but I started it off that way and then changed my mind halfway through and gave them a little mist of olive oil.
Also, there is no way that chicken is going to cook without turning to char over too high of a heat in 3-4 min per side, not without pounding them thinner. (Which I did not do, but I was looking at the internal temps and they had barely gotten past the agonizingly raw state at the point when they were supposed to be done. More oil and a bit lower temp to try not to turn them to dust happened.)
In the end, it was fine? The kids liked it and ate it willingly enough, though they all said the smell of the dry rub was much better than the taste. I don't think I'll make it again, but it was a decent enough variation for the middle of yet another week of eating at home.
So. Lots of spices, both in the brine and then in the dry rub. Amazingly enough, I had them all, mostly because I was buying all kinds of stuff at the beginning of the pandemic. I really don't think doing a dry rub on skinless chicken breasts is conducive to not drying out the meat, but I started it off that way and then changed my mind halfway through and gave them a little mist of olive oil.
Also, there is no way that chicken is going to cook without turning to char over too high of a heat in 3-4 min per side, not without pounding them thinner. (Which I did not do, but I was looking at the internal temps and they had barely gotten past the agonizingly raw state at the point when they were supposed to be done. More oil and a bit lower temp to try not to turn them to dust happened.)
In the end, it was fine? The kids liked it and ate it willingly enough, though they all said the smell of the dry rub was much better than the taste. I don't think I'll make it again, but it was a decent enough variation for the middle of yet another week of eating at home.
