I like roast chicken thighs, cooked in the oven with very high heat so they get a nice crust and stay juicy inside. Sometimes i make them fairly plain, more often with a dry rub of some sort (salt, paprika, pepper, crushed coriander seed, pink pepper, ginger, sumac, za'atar, thyme, brown sugar, hot pepper flakes etc- not all at the same time, but some combination), or I may marinate. Sometimes with soy sauce, sometimes with lemon, sometimes with buttermilk or yoghurt. I cook them at very very high heat, sometimes directly on the floor of the oven, at the max heat the oven will do. The problem is, sometimes i get a nice crisp dry cooking, with no liquid in the pan, and sometimes as soon as the chicken is getting warm it releases a ton of liquid. It happened tonight when had done a marinade with yoghurt and lemon and salt and a bunch of spices. I had taken the advice in another thread about the advantages of brining. I presume this was like a brine - liquid, sort of, and salt. I marinated it for about 8 hours.I didn't leave it wet, but i left some of the yoghurt stuck to it, but when i use a wetter marinade, like with soy or lemon, i dry the meat, but it seems to be irrelevant, the liquid comes from inside I;ve noticed they are sometimes no liquid escapes and somtimes it does, and never thought to consider if it was when marinating or not. I know that hormones fed to chickens make them retain water, or so i read. That could account for the release of water, i guess. But maybe it could be the fact that it absorbs liquid in the marinade? Could it be that sometimes i don;t salt the meat till i put it in the oven and other times i put the salt in when i let it marinate or sit in its rub? I'll have to try a dry rub next time with no salt and a wet one with no salt and see if it leaks. Any ideas?