Spicy, vinegary grilled chicken served on rolls with a creamy jalapeño sauce.
. I used to be one of those folks who dumped on them. But here's the truth: If you think boneless, skinless chicken breasts are dry or flavorless, it's only because you've never had them cooked properly. With a bit of carefully considered technique and a good marinade or rub, chicken breast meat can come out absolutely as tender and juicy as a pork chop, with plenty of flavor, too.
The advantage you get from a mortar and pestle is mainly in the flavor department. The pestle is a much better tool for crushing garlic cells and releasing their aromatic contents than a knife or a blender, and I know of no other method that produces a similarly thick texture in the final paste.Next, I add my chicken cutlets to the marinade and turn them to coat well.
Well, as meat cooks, its muscle fibrils tighten up, squeezing out moisture. This is a problem with all meat, but it's particularly true of chicken breast, which has very little extra fat to protect it from drying out. At the same time, we need to let the chicken cook long enough to brown properly if we want to get any flavor from that grill. The typical way to cook chicken would be to let it cook for a relatively even amount of time on both sides.
By letting the chicken spend most of its time on a single side, you get very deep browning on that side while maintaining plenty of moisture inside. The result is chicken that's juicy
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