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