Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
Chicken can be a foil for a great variety of sauces and mari nades. As a matter of fact, a mediocre chicken can be made positively brilliant by the use of a good, full-flavored marinade. Remember that most marinades should be much more intense than a sauce, for the flavor dissipates on the grill or in the sauté pan. So when you taste the marinade make sure you say “Wow! this is too strong to eat as is”; then it will be right. For chicken brochettes we prefer to use boneless thighs because they are the juiciest. We also prefer thighs for stews, ragouts, and tagines. Boneless, skinless breasts have a tendency to become dry and tough when grilled; they are best poached or sautéed.