I have a question about the recipe "Roasted Butterflied Chicken with Cardamom and Yogurt" from TasteFood.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Chris is a trusted source on General Cooking
You forgot the rest of your question!
Oh I see your question further down. You're asking whether the marinade will scorch if you make it with chicken thighs rather than a whole spatchcocked bird. The answer is that you'll want to cook them for a shorter time and keep an eye on them. You can see in the pictures that the whole chicken gets dark, so don't avoid all darkening. But no, I would not recommend removing the whole marinade--I've made this dish a couple of times, and that coating is a key to its being really delicious.
I found the question process incredibly confusing. so far as I know I typed my question and "entered it, but apparently I didnt. The question was whether to remove excess marinade since I'm using skinless bone-in thighs. It's like a tandoori recipe in that case, but since I'm roasting instead of grilling I don't want it to burn. ideas?
oh, and now i see your answer greenstuff, thanks, that was my inclination!
Not to worry, rayva. You're going to end up with the dinner that you like!
Hint: You probably already have a few in yours, too.
Peek Into a Pro Runner's Fridge
This Recipe Instruction Has Me All Riled Up
San Antonio 'Desert Bird' Cocktail
We're Rolling Out the Best