Ok. So my chicken skin is a little over done. I also made a few substitutions in the marinade… we don’t like really spicy things, so I left out the chili paste, and used sumac instead (because, sumac). I subbed brown sugar for the honey.
The whole thing was delicious, though maybe not enough to hoard it all for myself like David talks about in his head notes. I was disappointed that the marinade didn’t really flavor the meat, even though there was a significant amount of it under the skin. Maybe it is the result of my substitutions. Maybe it is just that I am over chicken right now (possible). We ate half of it for dinner one night and then I left the rest for my hubby as I went off on a business trip.
Speaking of which I am in the car driving to the airport right now. Luckily I have an analyst that prefers to drive so that I can do other things. Long day of travelling ahead, and I don’t get back to Florida until 10pm, so see you on the flip side!