Chicken: To skin or not to skin?
Rick's thread "Chicken Question" begs my question.
If properly marinated, brined and/or sprayed, I prefer my chicken skinless.
It stays moist, cleanups are easier and lower fat. But, sometimes, I leave it on and crank up the heat towards the end to crisp and maybe dip in Q sauce. You can tell when it's getting crispy because it's sizzling audibly.
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology
A thin line separates paranoia from an acute understanding of reality.