We have scored steaks and chicken thighs for deep frying. We had not bothered to apply the idea to improving grilled ingredients. Until we did. I scored the chicken legs and partially exposed the leg and thigh bones. I put a cross hatch into the flesh. I marinated the thighs in mustard, soy sauce, hot sauce and buttermilk. The scoring allowed for more surface contact and a faster grilling. It also allowed for more grilled burnt ends to develop. The result provides a more efficient and delicious grilled chicken.
Years Past
April 2, 2005
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