It seems I always turn to you guys while prepping for a party and need a quick answer ---
I am making BBQ chicken today - it brined overnight - I want to take it out of the brine to dry for a while and then sear it on the grill and finish it in the oven and then perhaps put it on the grill to give a quick heat when being served.
My question is ---- please help me with the length of time it can sit out. I would prefer to get it seared and then oven cooked and then leave room temp ---- is it ok once it has been fully cooked to do this?
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