|Goan Style Chicken, baked|
However, I couldn't help thinking that it would be better if grilled. I had butterflied the chicken breasts the first time, but left them still connected. The second time, I cut through the boneless, skinless breasts, making two pieces. I also bought some boneless, skinless chicken thighs, as my husband prefers dark meat. With all the extra meat, I made about 1 1/2 times the recipe for the marinade and set the chicken in the marinade for about an hour while preparing the chutney and rice.
|Goan Style chicken, grilled|
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, Pinterest and sign up for my Newsletter.