Quote:
Originally Posted by Easy 6
More curdito and chipotle cream sauced tacos tomorrow, but this time with grilled chicken
The boobs will marinate 24+ hours in a mango/tangerine juice mix, lime juice, garlic, chili powder, and cumin... hoping they're as good or better than the fish
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I've made chicken tacos before and the key is to not overcook the breasts. I butterfly them and try to get as consistent of thickness as I can get (don't just beat the **** out of them like my wife does.) Then I pull them off at 157 (or as close as I can get to it).
Here is a good article that I pulled most of that from. You have to be pretty diligent in finding the coldest spot in the meat, but if you can the difference between pulling it at a little under 160 and 165-168 is substantial.
https://blog.thermoworks.com/chicken...ked-Chicken-cs