Cooking For Engineers

[CompWiz]

I just had this chicken with a couple of the user posted variations: I marinated it overnight with the egg yolk and 1/2 cup of oil, and I broiled it in my oven at 375 for about an hour.

It turned out great(I made drumsticks and thighs). I was really getting tired of the usual baked chicken with a few spices on it and some bbq sauce on it, but this was a wholly different experience. It was deliciously juicy, and had an excellent flavor. I'll definately be using this recipe again. Thanks.

[chopper]

[Stevie]

If using kosher chicken (which is already heavily salted as part of the kashering process), is it advisable to skip the salt in this recipe?

[Guest]

Wonderful recipe! We have made it twice... We halved the recipe and used it for 4-5 split chicken breasts. I love how moist it is with no worries about drying out the chicken with overcooking. Made some excellent chicken alfredo with it this weekend. Even after reheating leftover chicken in the microwave, it is still moist. Now that's an accomplishment! Thanks for a great site.

[Jaye Lauren]

Someone linked me to your blog last night, and I've spent about three hours reading everything. I'm an arts (Media Studies/International Relations) student, but I used to be an Microbiology student and I have a very analytical mind so the way you present the recipes works great for me, I love lime and garlic and a little heat from the chile, so I'm going to try this tomorrow night.

[Julia]

I am wondering if it's ok if I put the chicken in the brine for 2 hours in the morning, take it out and rinse it, but not cook it until that evening. Will this make a difference? Thank you! Feel free to email the answer to me. I want to make this tomorrow, but I don't get home from work until after 7pm.
Julia
Ridsbabe@aol.com

[Michael Chu]

[Julia]

Julia wrote:
I am wondering if it's ok if I put the chicken in the brine for 2 hours in the morning, take it out and rinse it, but not cook it until that evening. Will this make a difference?

That should be fine. Just make sure you refrigerate it after brining and before cooking.

Thanks for the tips...it was a HUGE hit with my husband and my brother, who usually do the cooking on our house!!

[thefussyeater]

Thank you for this recipe.
It was easy to make and delicious.
What else can one ask for?

[turbo mechanical engineer]

I tried soy sauce instead of salt ( it was great) and cooked in on a grill, another time I baked it and finally I used a Convection Oven. That was the best !
thanks for your simple and great advice

[ddsclub]

instead of water white wine or beer makes the chicken have a bit more bite than water. I do theis when I do bbq's I also use med 5minutes in the micro wave before I bbq the chicken. Everyone is always hungry and always worries about the chicken being raw, especially in Shanghai China.

Luke

[rich.bronson]

Thanks for the excellent recipe. I have made similar meals in the past like this one but this recipe looks unique and very interesting. I can't wait to try it out.

[Guest]

I'm new to your site, I'll be trying your grilled salmon tonight. On Fridays instead of Burgers we do this:

Pound to 1/2" thickness 4 boneless chicken breasts; marinated in juice of 2 limes, 8 cloves of garlic crushed, 1/2 tsp cayenne, 1/4 cup cilantro, jalepeno chili (heat to your liking) 3 tbsp olives oil, 1/2 tsp salt; let soak for 2 hours in fridge.

Prepare your favorite guacamole from scratch.

Get: a can of poblano chili's or roast altertnatively and monterrey jack cheese.

Prepare chipotle mayo by mixing 1/2 cup of good mayonaise with 2 chipotle chili peppers in adobo (with the sauce still clinging to them) finely chopped and refridgerate them

grill chicken breasts over medium hot

Assemble your sandwiches, (we like get a nice crusty baguette, and lightly toast the cut side) by coating one side of baguette with chipotle mayo, topping with a chicken breast, some poblano, cheese and coating the other side of the bread with the guacamole

Ole

[kberg]

I made this dish tonight, along with cous-cous and grilled asparagus. Everything went well and my guests were as pleased as I with the results. Every time I have tried a recipe from this website I have been happy with every recipe from cookingforengineers.com, but there haven't been new recipes in a while. I wish recipes were posted once again.

[Mike K]

Very tasty recipe. Only thing I did add was a few sprigs of Cilantro into the brine. Easy Peasy, Lemon Squeezy. Thanks for this site and the way you structure your recipes.

Mike