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Plaid Palace

Boneless skinless chicken breasts

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On 1/5/2020 at 9:14 PM, camroncook79 said:

I like to butterfly a whole breast, lightly pound it to a uniform thickness, season and rub with oil, then grill on the high grate starting at 375° and bringing it up to 425° then flip to brown opposite side.

Exactly what I do as well. 

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On 4/14/2013 at 8:01 PM, Jack. said:

I run a jacard over them to even them out, rub a little oil and seasoning on, and cook at about 350, direct.

I brine when I have the sense to think ahead (not that often anymore).

 

I'm curious because I have never used one, how does a jaccard even them out? I thought they were used to tenderize?

 

Thanks

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