Hey Chef, I made this and the flavour was delicious but it seemed a little bit too salty. Are you supposed to rinse off the salt after you dry brine it and Pat it dry? It seems like an awful lot of salt for just two breasts. I’m just wondering if I’m doing something wrong. Thanks!
Hi Chef. Tried this last night for dinner. Is the oven temperature at 275F correct? I cranked up the oven to 400 F to get the chicken breasts to cook more as 275 F seemed way too low. Also under “finishing” 1 Tablespoon of avocado oil is listed twice. Is 1 Tablespoon supposed to be mixed into the spice rub and then applied to the chicken? I ended up with flavorful chicken but wasn’t moist and am hoping for better results if indeed these changes should be made to this recipe.
Hey Chef, I made this and the flavour was delicious but it seemed a little bit too salty. Are you supposed to rinse off the salt after you dry brine it and Pat it dry? It seems like an awful lot of salt for just two breasts. I’m just wondering if I’m doing something wrong. Thanks!
Sorry for the delay. You salt this as you woul if you were about to cook it, no more than normal. Sorry I should have specified
Hi Chef. Tried this last night for dinner. Is the oven temperature at 275F correct? I cranked up the oven to 400 F to get the chicken breasts to cook more as 275 F seemed way too low. Also under “finishing” 1 Tablespoon of avocado oil is listed twice. Is 1 Tablespoon supposed to be mixed into the spice rub and then applied to the chicken? I ended up with flavorful chicken but wasn’t moist and am hoping for better results if indeed these changes should be made to this recipe.
Thank you.
Zest goes into the rub, no? Thanks for a great recipe!
I’m trying this tomorrow
Exquisite Chef!