Part of why I like this preparation is its color and aroma, and I’ve found that the gentle cooking called for in this recipe helps to preserve the vibrant green of the marinade. While a little browning occurs on the edges of the pieces of chicken, browning and/or charring is not the goal. If you’d like to have your chicken browned a bit more, you can remove the chicken earlier than is called for and then slide the pieces under the broiler to finish cooking while developing a pronounced char, but I find this unnecessary. To continue reading, head over to my column at Serious Eats and make this recipe! Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
