re: #136 Kragar (Proud to be Kafir)

Thats why I’ve given them since last nite to marinade, plus I poked holes and flipped them a few times so hoping they’re nicely basted. I’m going to use olive oil to grease the skillet up to a medium heat to get them started, then slice them into strips and reduce the heat. Once those get close to being done, I’ll pour the marinade over them and let it render down some.

Oh, one more thing. I would let the chicken “rest” after you brown them while you make your sauce - this lets the juices run back into the middle of the meat. Make/render your sauce, then slice chicken and heat just enough to finish cooking (no pink). Anytime you cut meat, you are release moisture.