Cajun Chicken
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You are suppose to butter or lightly oil the outside skin of the chickens before you apply your seasonings. And if one uses a Flavor Injector, it's aways best to go under the skin when piercing the meat to inject the flavor marinade, NEVER puncture thru the skin or else the juices will run out during the cooking process and one will end up with '' dry juiceless chicken ".
BearStar1 5 months ago