Skin on i get tender moist chicken, but not the smokey flavor.
Skin off i get the full charcoal flavor but not as moist and tender.
Any good hints or help? (Thanks)
2007-05-24 10:49:42 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
even cooking it with the skin on, the flavor of the smoke should penetrate the meat. I say skin on. dry meat is like sandpaper.
2007-05-24 10:52:44 · answer #1 · answered by yowza 7 · 1⤊ 0⤋
I have been in that predicament myself, but when I began dieting again I had no choice but to choose 'skin off'. The key to getting moist chicken is marinade, marinade, marinade! I'm never precise with measurements when I throw together my marinades, but it usually consists of various seasonings, worstheshire (sp?), a splast of vinegar and italian dressing. Yum. Cover and refrigerate 30 minutes for dark meat and an hour for white meat. It makes wonderful juicy skinless chicken :)
Hope this helps!
2007-05-24 17:55:00 · answer #2 · answered by Dawnie B 2 · 0⤊ 0⤋
Do it skin off and wrap the chicken in foil, just poke a hole or two in in the foil and you will get moist chicken and the smokey flavor
2007-05-24 17:53:12 · answer #3 · answered by Lori R 4 · 0⤊ 1⤋
yowza is correct, with the skin on i still get smokey tasting chicken and its moist too. i say skin on, to hell with healthy eating.
2007-05-24 18:02:24 · answer #4 · answered by Common_Sense2 6 · 0⤊ 0⤋
Go for the skin off to get the flavour, but keep a closer eye on them and remove when they are just cooked
2007-05-24 17:56:51 · answer #5 · answered by Anonymous · 0⤊ 1⤋
I marinate my chicken breasts skin-off, this helps lock in moisture and don't overcook...let chicken rest (10 min)...Don't poke the good juices will leak out resulting in dry chicken...Turn don't poke......
2007-05-24 17:59:16 · answer #6 · answered by pebblespro 7 · 0⤊ 0⤋
Skin on
2007-05-24 17:59:09 · answer #7 · answered by sensi 4 · 0⤊ 0⤋