A Moist and Tasty Skinless Chicken

You always hear that the skin on the chicken is where all the fat is and you shouldn’t eat it. Okay, the problem is that when you cook chicken with the skin on and remove the skin, you are also removing all the seasoning that you put on the chicken that adds flavor. But when you take the skin off before cooking it turns out to dry. Well, here is the solution.

Take your skin off the chicken and brine the chicken in salted water for 30 minutes. Dry it off with a paper towel and put it in the oven on 400 degrees for 10 minutes just to thoroughly dry out the surface so the glaze will stick nicely. Then baste the chicken every 10 minutes with a mixture of agave syrup and Dijon mustard (I also mix in a little dill and fresh ground black pepper). Bake it for about 50 minutes with a final glaze going on about 2 minutes before you finish. You will have moist tender delicious chicken with a flavorful coating!