This bake-broil method browns the thighs nicely and would work well with other marinades. Just be sure to keep an eye on the chicken as it broils so that it doesn’t burn.
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I followed other reviewers advice and cooked the thighs a grit longer so I could broil them for just a few minutes. They were juicy and tasty. I would make this again.
Followed this recipe exactly and found it super fast and easy to prepare. Cooked chicken a bit longer then recipe called for and broiled about 3-4 minutes instead of the time recipe called for as I did not want to burn chicken.I did however bring the rack down a bit as to prevent burning. Came out perfect. This was a big hit with the family and a definite keeper. Excellent flavors.
This chicken was really, really good. The flavors are just amazing! I love the comment in the recipe to "not let it burn" when broiling, as I found it pretty much impossible to keep it from burning. But, I did keep an eye on it and let it get "just" burnt. I might try baking a little longer and broiling for a shorter amount next time, since it started to burn at just about 7 minutes.
I have made this half a dozen times. It is flavorful but mild enough for the whole family, and seems to be well-timed for a work-night supper. I marinate it over night, walk in the door start the chicken, throw basmati in the rice cooker, get changed, switch the chicken to broil, make the salad and... voila, a reasonable dinner in 35 minutes.
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