It’s a completely different meat. The whole point is that it takes a long time to tenderize the pork. Chicken would be inedibly dry long before that.
HappySadPickOne
I do this all the time and never have an issue with chicken drying out. I recommend skinless thighs though. They have more fat and flavor. Bone in will also add some extra, but you can go boneless too.
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It’s a completely different meat. The whole point is that it takes a long time to tenderize the pork. Chicken would be inedibly dry long before that.
I do this all the time and never have an issue with chicken drying out. I recommend skinless thighs though. They have more fat and flavor. Bone in will also add some extra, but you can go boneless too.