Definately with the skin on and that gors for ordinary cooking too. The skin and fat under it makes the meat tastier as it helps to baste the meat, it gives a better mouth feel and also helps keep the meat more moist.
cloudberry,
Mar 11, 6:42pm
Keep the skin on! ! Crispy skin, mmm. And it keeps the meat from drying out on the grill.
margyr,
Mar 11, 6:48pm
if you can be bothered make up some garlic butter and carefully lift the skin and poke the garlic butter between the skin and flesh before cooking.
fisher,
Oct 22, 5:06pm
Yes skin ON... melt some butter and some fresh, very fine chopped tarragon... a "little" white pepper OR periperi if you wish a little bite... mix, then spoon over periodically while chicken cooks. . adds flavour and keeps moist. . ** Comments gladly supplied to the Trademe Recipe Board... **
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