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Old 01-03-2015, 07:55 PM   #11
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Just saying, the skin started getting a burnt look after 20 min baking at around 425F. The burnt skin wasn't crusty bad, I'm just saying not broiling, the chicken started getting some burnt-ness on top. Is that cause of the sugar in the marinade?

As far as noticing 1/4 tsp of minced chili pepper, that's why i asked here. Ya, thats not much.

Oh ya, that's right, I'm gonna add more oil to the marinade to prevent burning while I'm not even broiling. I think it's the sugar content of the marinade, am I right?
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Old 01-03-2015, 08:02 PM   #12
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Quote:
Originally Posted by Caslon View Post
Just saying, the skin started getting a burnt look after 20 min baking at around 425F. The burnt skin wasn't crusty bad, I'm just saying not broiling, the chicken started getting some burnt-ness on top. Is that cause of the sugar in the marinade?
425? You said 400 before. Yes, probably the sugar in the pineapple juice is burning. You could turn the heat down to 375 or cover it for part of the cooking time.

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Originally Posted by Caslon View Post
As far as noticing 1/4 tsp of minced chili pepper, that's why i asked here. Ya, thats not much.
No, I was asking whether the dish tastes like you expect it to. Let the answer to that question guide what changes you make next time.
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Old 01-03-2015, 08:12 PM   #13
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So...ok. Prepare them and add twice the amount. That's what I think I'll do. ha
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