Get Great Grill Marks!
⇒HOT & CLEAN GRILL
⇒MEAT – DRY & ROOM TEMP
⇒NO FUSSING – Don’t move your meat until it releases
Break Down Your Chicken!
I like to remove the skin from the dark pieces (legs & thighs) and keep it on the white meat (breast & wings) to help keep these pieces tender during cooking. White meat has less fat so it can dry out faster. If I’m making a stew or soup – I always add the backbone into the pot – it provides a ton of flavor!
Don’t Over Crowd Your Pan
To brown chicken – never overcrowd your pan. It drops the temperature of the pan too quickly and your chicken will steam instead of searing. Tasted rubbery chicken breasts? Yup that’s what happened!