“Most importantly, as with all white meat chicken, don't overcook it or you'll end up with well-seasoned shoe leather” 

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this is what I found best for chicken breast..so it doesn't get dry.. marinade it using yoghurt ala Indian tandoori style.. . garlic/ginger paste..salt.. use Indian spices add yoghurt mix slather & marinade voila.. grill as you go along.chicken will keep
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in fridge..great f or diet.. have chutney on side.. green salad.. nan.. what more do you want.
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I personally don't like either of those spices
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this is better..something I stole from the vietnamese.. their tumeric lemongrass chicken.. but use chicken legs/thighs.. either w/bone in or boneless.. pound lemongrass to secrete it's oil & flavour..pound garlic add lime juice tumeric.. here's the unami
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splash of fish s auce.. YES FISH SAUCE. ADD CAYENNEE/CHILI IF DESIRED.. DON'T WORRY ABOUT FISH SAUCE.. it does wonders to the chicken tha tmakes it taste so succulent w/out overpowering it.. so odd but works.. use broiler or grill finish off in oven
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#MAGA the to these five-starful chickenful breastsful: a, marinadefulThanks. Twitter will use this to make your timeline better. UndoUndo
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Don’t come at me with chicken breasts. Just don’t.
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And the murder of sentient beings.
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