Chef critique
Grilled Indian Chicken & Masala Corn
A flavorful and well-structured grilling recipe that efficiently uses its ingredients. The instructions adhere to formatting rules and correctly use a named component to refer to the corn finish. However, the chicken is significantly underseasoned based on its weight, and the corn finish lacks a fat to help it adhere to the cobs.
Score: 7/10
Suggested fixes
- Increase the total kosher salt to 1 3/4 teaspoons, allocating 1 1/2 teaspoons to season the chicken in Step 1.
- Add 1 tablespoon of melted butter or neutral oil to the corn finish in Step 2 to help it adhere, updating the ingredient list accordingly.
- In Step 5, change 'Spoon the corn finish evenly' to 'Brush or rub the corn finish evenly' for better application.
Issues
- high / flavor: 3/4 teaspoon of kosher salt for 1 pound of chicken is too low. At the recommended 1.25% salinity by weight, 1 pound of boneless meat requires approximately 5.6 grams of salt (about 1.5 to 2 teaspoons of Diamond Crystal kosher salt or 1.25 teaspoons of Morton).
- medium / cookability: The 'corn finish' consists of just lemon juice, cilantro, and dry spices. Without a fat like melted butter or oil to form a wet paste, this mixture will easily fall off the corn on the cob when 'spooned' over it.
Strengths
- Clear and concise steps with excellent use of a bulleted list for the marinade.
- Accurate tracking and division of all ingredients.
- Sensible concurrent timing, preheating the grill while the chicken marinates.
- Proper resting of the chicken before slicing.