Chicken, may it be broiled of grilled is tasty. Here’s something you didn’t know: leaving the skin on will make it as fat-filled as beef. If you remove the skin though, it’ll be drier than swallowing toast – with only your saliva to down it. To solve this problem without sacrificing the juicy goodness, poke a few dozen holes on the chicken skin using a fork before roasting it. Doing this will allow the fat to drip out while keeping the meat moist, says Steven Raichlen, sndicated columnist, chef and author of High-Flavor, Low-Fat Cooking, published by Viking. To add flavor, add a lil bit of spice: pepper, ginger or garlic under the skin. As the chicken cooks and the fat oozes out, the flavor of the spices will seep in.

Source: Men’s Health Magazine
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