Substituting Chicken Breast for Thighs
Chicken dark meat tastes better than white meat. I get it and I agree. It's tastier, more forgiving, etc. However, both for health and marital bliss reasons, I generally need to reduce fat and, frankly, my wife doesn't like the taste of dark meat and as well.
Do you have recommendations for using chicken breasts instead of thighs without drying out the chicken? For example, I've found that converting some recipes into grilled kebabs with two zones allows chicken breast to cook through more quickly and evenly. But that doesn't work for everything. For example, Milk Street's miso-glazed chicken with mushrooms recipe that was recently highlighted doesn't lend itself to this sort of approach.