I've been reading Molly Steven's All About Braising and she really stresses drying meat before trying to get a good sear on it. I've added this into my routine and have noticed a much improved brown crust on my meats, which has been great.
However, today I'm hoping to make some chicken fajitas that I marinate for ~30 minutes prior to cooking. So now I'm wondering if I should apply the dry meat rule to this chicken... Anyone have any thoughts/answers?