QUICK GRILLED CHICKEN | TASTY GRILLED CHICKEN RECIPE | GRILLED CHICKEN RECIPE


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48 replies
  1. eatanAustralopith _
    eatanAustralopith _ says:

    Do not press! Big no no! Not unless you want to press all the juices out and end up with dry meat. Why amateurs do this has always been a mystery to professional chefs. It's sabotage, and completely unnecessary. Just let them cook on a high heat and don't touch them for 2-3 minutes and you'll have your marks.

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