14 Comments
Jul 13, 2021Liked by Alison Roman

Looks delicious. I guess the key for a grill-like look and feel is a 450 degree oven. Maybe I just can fool myself that I’ve grilled this. Thanks. I actually like it when you make something from one of your cookbooks or a variation on same. Always great writing.

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Lol @ the loud thunder triggering a trauma response, I thought I was the only one. I feel very seen right now!

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Please tell us about your round cutting board. Thank you for all the fun!

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Such a great recipe! Qq - what size cast iron are you using here?

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Jul 19, 2021Liked by Alison Roman

Another superb recipe here. This marinade it out of this world. I made this with some rice and green beans, blistered the beans with some garlic and a splash of leftover marinade. YUM!! I'm having a hard time finding the yuzu kosho paste, but I found this Hot Yuzu Sauce which worked pretty well. I'm sure the vinegar in it has quite an impact on the overall flavor, but wow, was it delicious. Thanks again!

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I made this today and it was AMAZING! When cooking it on the grill- are you still supposed to brown it in a skillet first? Or just put the raw chicken directly on the grill? I browned it in the skillet first before grilling but I’m curious if that was correct or not.

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What changes if i want to braise?

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Can you use blood orange? :)

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