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Article: Thai chicken breasts for a crowd\
- Article from:
- Post-Tribune (IN)
- Article date:
- June 6, 2007
- Author:
CopyrightCopyright, 2007, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION
Moist grilled Thai chicken breasts with herb-lemongrass crust are sprinkled with cilantro and served with lime wedges.(PHOTO - Color) (THE ASSOCIATED PRESS)
The intense, dry heat of a grill can be a chicken breast's worst enemy.
That's because these low-fat cuts have a tough time holding their moisture under these cooking conditions. Fear of tough, dry meat need not banish chicken from the grate as peak grilling season dawns.
Getting moist and flavorful boneless, skinless chicken breasts off the grill can be easy. It all starts at the market.
Jennifer Armentrout, the test kitchen manager for Fine Cooking magazine, recommends ...