Michelle Mitruepersona

I enjoyed the flavor, and it was quite moist and tender. My adjustments are mainly to the marinade. I agree with those who do not prefer vegetable oil (I used mostly canola and a little olive). I added a little Old Bay, lemon juice and onion powder to my marinade. I reduced the oil, but will reduce more next time. It is difficult to tell how much to use, because there is no weight provided for the amount of chicken to use, which also contributes to the saltiness, as we’re guessing if the given seasoning amounts are proportionate to the amount of chicken. I would suggest a 25% reduction. The only thing that was good about it, is since I chose to use the dish instead of a Ziploc bag, the oil did fully cover the chicken. I only had to turn it once halfway through. I believe I used about 3 lbs. of a family pack of boneless, skinless breast halves with 1 3/4 cups oil. I would also suggest blooming the seasonings before adding to the oil in the marinade and adding fresh garlic, onion and citrus. Also, I needed to prepare ahead, so I marinated overnight, and that may have caused more saltiness. The amount of seasonings called for is likely due to the shorter, 30 minute marinating time.