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Reply to "Chicken breast pieces - What do I need to do differently next time?"
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[quote=Anonymous]I always dry brine my chicken breasts. For kebabs, for example, I cut up the chicken breasts and toss them with salt and let sit for at least 1/2-1 hour. I usually grill my kebabs and use a meat thermometer to make sure they are just at 165. The chicken is tender every time.[/quote]
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