14 Comments
User's avatar
Cindi's avatar

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.

Expand full comment
Alison Roman's avatar

Thank you so much, Cindi! Trying to strike a balance between what the old and new <3

Expand full comment
Andrew Kolenberg's avatar

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

Expand full comment
Alison Roman's avatar

childhood trauma cuts deep

Expand full comment
Andrew Kolenberg's avatar

So the email notification I got for this looked like a random email from you saying “childhood trauma cuts deep” and I was like ???? Then I remembered my very awkward comment and it made sense. Anyway I thought that was funny, hope you’re doing well Alison!

Expand full comment
Christy Jourdan's avatar

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

Expand full comment
Alison Roman's avatar

my friend who's a woodworker made it for me a few years back when I couldn't find a single round cutting board hahah. I've asked him to see if he'll do more....stay tuned!

Expand full comment
courtney's avatar

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

Expand full comment
Alison Roman's avatar

it's a 12"!

Expand full comment
SJ's avatar

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!

Expand full comment
Alison Roman's avatar

Yay! I'm so glad you enjoyed. I had extra marinade and used it over seared fish the other day, A+ would recommend

Expand full comment
Alex Krueger's avatar

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.

Expand full comment
Laura's avatar

What changes if i want to braise?

Expand full comment
Emma's avatar

Can you use blood orange? :)

Expand full comment