How often do you feel like finishing up chicken tikka pieces in your plate because they are parched and difficult to chew? Cooking is an art, especially boneless chicken pieces. You can master the art of cooking chicken boneless pieces by getting the basic techniques right. Here are some valuable tips to remember:  

Marinade before cooking

Marination is an effective way to keep the chicken moist, tender, and add flavour. When you marinate, its acids work on the meat, breaking its protein walls down and loosening it up. The marinade juices then enter the meat, enhancing the flavour. The duration may differ depending upon the marinade, chicken, and recipe you cook. Most chefs recommend marinating chicken pieces for at least a few hours before cooking them.

If you plan to cook a recipe like Tandoori chicken, consider marinating the chicken overnight. Here, the marinade juices get absorbed quickly while cooking. Using yoghurt with lime juice is an excellent way to marinade your chicken. You can also use olive oil, vinegar, dry herbs, and spices.

Pounding the chicken

Pounding is a technique wherein you beat the chicken until it reaches its thinnest measure. This is done to tenderise the meat and break down its fibres to cook the chicken faster. Pounding chicken boneless pieces is strongly advocated, whether you fry, grill, or bake them.

Do not overcook

Despite marinating your chicken, it becomes dry and tasteless if you overcook it. Always time yourself when cooking chicken. Lift the lid and use a fork to check whether the chicken is cooked. Turn off the gas the minute you think the meat is cooked. The residual heat will cook the chicken if you add any spices or lime juice to it.

Cook at room temperature

Be aware of the chicken's room temperature before tossing them into the pan. Today, you can readily find frozen and ready-to-cook packs at online meat stores. They are easy to store and cook. However, ensure you do not cook these frozen pieces directly after removing them from the refrigerator. If you do so, the chicken becomes dry. Remove the boneless chicken pack from the fridge and let it settle at room temperature.

Be mindful of the cooking temperature

Avoid putting the boneless chicken pieces directly on a cold pan when cooking. As the pan starts heating, the juices of the marinated chicken start evaporating. Therefore, be mindful of the cooking temperature. Wait for the right temperature, and then prepare your recipe.

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