I've agreed to be the grillmaster for a mole taste-testing party for about 60 people. I need to make bite-sized pieces of chicken for people to dip in to mole (they are testing 4 diffferent recipes to decide which one to enter in a city-wide contest).
I therefore need to make the chicken neutral-flavored, BUT not dried out, so as not to clash or confuse with the mole sauce. All of my favorite marinade/chicken grill recipes involve big flavors.
Cooks Illustrated has this wacky bacon puree that they baste chicken skewers with... that's a nonstarter because of the bacon flavor.
Thoughts? also, dark or white meat?
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