When in doubt of what to do. ..baked chicken is my sure bet.
It's amazing what a baster can do. As soon as I take the chicken out (once it hits 165) I suck up the juicy goodness in the pan before transferring to a plate. It makes such a difference.
This is my marinade...it changes every time but. .
1/4 stick butter melted
2-6 cloves of minced garlic (varies on your passion)
And any spices you like!
I add salt and pepper always. .. with ranges of anything and everything from cinnamon, cayenne, to your herbs. All is good
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