- Oct 16, 2019
- 21
- 38
Dried them out in the fridge for a few hours this morning. Teriyaki marinated in a vacuum seal bag for about 5 hours, put on the grill skin side up at 350°, pulled at 40 minutes (they were small and definitely cooked through), I wasn’t happy with the skin so I put them under the broiler for 5-6 minutes.
They were really great but not sure if a crispier skin is achievable on the grill? Maybe crank up the temp to 450 for the last 15 mins (5 mins for temp adjustment, 10 mins at temp)? Any and all advice welcome.
Anyway did a simple side salad and rice blend- trying to keep the calorie load isolated to the main dish
txsmoker
tagging you here to see if I actually did tagging right this time 
They were really great but not sure if a crispier skin is achievable on the grill? Maybe crank up the temp to 450 for the last 15 mins (5 mins for temp adjustment, 10 mins at temp)? Any and all advice welcome.
Anyway did a simple side salad and rice blend- trying to keep the calorie load isolated to the main dish

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