Pan Grilled Chicken with Mango Salsa
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i say grill it 4 minutes per side, occasionally basting it to keep the moisture in the chicken somehow intact. look how dry and undercooked it was when it was sliced up and plated.
kissfxckbang 1 month ago
gwapo mo chef
learning8165 3 months ago
Cook chicken to an internal temp of 165 F, otherwise enjoy your food poisoning.
kritikalmass7 4 months ago
The chicken's not cooked yet, no way I'd eat that.
mavictoria 8 months ago
I find chicken thighs are the better cut. More flavourful, surely, and it doesn't have the tendency to toughen or dry out as the breast cut is wont to do. Outside of Asia, there's a cautiousness about undercooking chicken for fear of salmonella - so 2 minutes a side mightn't be considered enough.
Apart from the butter, salt and pepper, I would suggest a dry rub of cumin and smoked paprika (pimenton) on the breasts as well - just to add a bit more flavour to the chicken. The salsa looks great!
MacktheNice 1 year ago