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Recipe for under-skin flavor rub on skinless chicken -- can I make it work?

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I've got a recipe I love for chicken-- a mix of butter mashed with mashed garlic, thyme, and mustard is spread and squooshed *under* the skin of a spatchcocked chicken. If I want that mix on skinless boneless breasts-- make foil packets? What would be the best way to do this?

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  1. I'd use your recipe as a guide to make a sauce for the chicken. I would sear in a skillet, add garlic, deglaze with some white wine or chicken stock add thyme and mustard and finish with a knob of butter.

    1. First of all, if your mix uses grey poupon dijon for your mustard it sounds like we use the same mix - We just love it, and I rarely do chicken thighs any other way these days.

      If I was doing skinless chicken breasts, I would probably either do them in a pouch as you suggest with some lemon slices on top of the mix or skip the pouch and use some type of thin sliced ham as a "skin replacement"........ sorry, that's the best I could come up with - I didn't want to refer to it as "faux skin".