Maybe it's just 'cause I mostly cook boneless chicken tits. Whether in a pan, in the oven, on the grill, on the George Foreman...if it's not raw and it's not >200% overcooked, it's usually pretty normal.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.