Chef critique
Thai Lime-Grilled Chicken
A very practical, well-written recipe that efficiently overlaps prep and cooking times for a fast weeknight dinner. The only minor issue is a slight redundancy in salting the chicken before it goes into a salty marinade.
Score: 9/10
Suggested fixes
- Omit the 1/4 teaspoon kosher salt on the chicken in Step 2, relying instead on the fish sauce and soy sauce to season the meat.
- Reduce the total kosher salt in the ingredients list to 3/4 teaspoon to reflect this change.
Issues
- low / flavor: Presalting the chicken with 1/4 teaspoon kosher salt before adding it to a highly concentrated, sodium-rich marinade (1 1/2 tablespoons fish sauce and 1 tablespoon soy sauce for 12 ounces of chicken) risks making the meat too salty.
Strengths
- Excellent timeline management, utilizing the marinating time to start the rice and prep the zucchini.
- Clear and well-formatted bulleted list for the marinade.
- Concise language in later steps referring back to prepared components.
- Appropriate grill temperatures and accurate cooking cues for the chicken and zucchini.