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Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes. Flip the chicken and transfer it to the ...
Chicken is a more delicate protein than steak or pork, so it absorbs marinades much quicker. Longer is not better here, especially if there’s any type of acid or enzyme in the marinade.
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Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
"Stelote Burrito" – hanging tender steak, marinated for 6 hours in secret house spice blend, grilled on an open carbón (charcoal) grill, sliced and put into a large flour tortilla rolled with elote (Mexican corn hash made with mayo, pico de gallo spice, Parmesan cheese, butter, corn, onion, and cilantro). Fonda San Miguel: Austin, Texas
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The same rules for cooking any unmarinated piece of steak apply to marinated steaks: thinner, leaner cuts like flank or skirt benefit from hot and fast cooking methods like grilling or broiling ...
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