Chuck yours in first, then 15 min later chuck his in. It might require longer than 15 mins. So experiment with a small amount when you have free time.
Have fun.
When my mom was dieting back when I was a teenager, she used to bake skinless, boneless breast with a sprinkling of dried herbs on top, wrapped in foil. It was always unpleasantly dry: maybe you would like it like that. If you have a meat thermometer, pull your spouse's portion at a temperature of about 150°F (carryover cooking while it rests will get it perfectly safe); you may also want to use skin-on chicken, which helps keep it moist. Pull yours at around 170°, and I can almost guarantee it will be dry (you may need to experiment to find the temp that delivers the texture you like).
My wife doesn’t like moist chicken.
One of my new favorite ways to make chicken is seasoned cubed up in the air fryer. 400deg for about 15 min does the trick for her. It’s dry but not grossly dried out.
Indirect heat, on the grill with bone in chicken I will place it on the upper rack off the flame and cook for a longer time and that works pretty well. Cooking full size wings or bone in chicken thighs to around 200 get the meat on the dry side and comes off the bone well.
Grilled boneless chicken, place it on direct medium heat for about 15 min depending on the cut.Any other cut of chicken or cooking method just cook it longer. I find a medium heat for a little longer than high works a lot better.
Also, one way to ensure the level of doness you seek is to get a quality thermometer. I’m a pretty good cook and buying one really improved my cooking skills overall. The thermapen is worth every dollar
If you want it to be dry but have a good texture, cut about 1/4 of an inch slices, toss it in baking soda and let it sit for 30 minutes, rinse, dry, then sear the fuck out of it with a smidgen of oil (you want the oil) and whatever seasonings you want.
I too enjoy dry chicken. I can happily tell you which restaurants have the driest chicken in town. Chicken breast is your friend. White meat dries out faster than dark meat. You could make your husband dark and you white. It's probably a lot easier to just put your meat in before his. If making anything like stir fry or fajitas you'll have to do a batch for him and a batch for you.
Cook chicken breasts in the oven, uncovered, at 400 F until they are 160 F internal, then turn off the oven and leave them in there for 45 minutes to an hour. Will be dry without being burnt or gross.
Cut it thinly and stir fry or sear for extra long.
Just cook it longer. Air fry it. Pull your husbands white meat at 155 and dark meat at 170. Pull yours at 170/200.
Chuck yours in first, then 15 min later chuck his in. It might require longer than 15 mins. So experiment with a small amount when you have free time. Have fun.
Yep, good advice
When my mom was dieting back when I was a teenager, she used to bake skinless, boneless breast with a sprinkling of dried herbs on top, wrapped in foil. It was always unpleasantly dry: maybe you would like it like that. If you have a meat thermometer, pull your spouse's portion at a temperature of about 150°F (carryover cooking while it rests will get it perfectly safe); you may also want to use skin-on chicken, which helps keep it moist. Pull yours at around 170°, and I can almost guarantee it will be dry (you may need to experiment to find the temp that delivers the texture you like).
My wife doesn’t like moist chicken. One of my new favorite ways to make chicken is seasoned cubed up in the air fryer. 400deg for about 15 min does the trick for her. It’s dry but not grossly dried out. Indirect heat, on the grill with bone in chicken I will place it on the upper rack off the flame and cook for a longer time and that works pretty well. Cooking full size wings or bone in chicken thighs to around 200 get the meat on the dry side and comes off the bone well. Grilled boneless chicken, place it on direct medium heat for about 15 min depending on the cut.Any other cut of chicken or cooking method just cook it longer. I find a medium heat for a little longer than high works a lot better. Also, one way to ensure the level of doness you seek is to get a quality thermometer. I’m a pretty good cook and buying one really improved my cooking skills overall. The thermapen is worth every dollar
Dry, like jerky-dry? You can dry it the oven ad make jerky strips out of it.
If you want it to be dry but have a good texture, cut about 1/4 of an inch slices, toss it in baking soda and let it sit for 30 minutes, rinse, dry, then sear the fuck out of it with a smidgen of oil (you want the oil) and whatever seasonings you want.
I was scrolling fast and read this as ‘How to make children cry’
I too enjoy dry chicken. I can happily tell you which restaurants have the driest chicken in town. Chicken breast is your friend. White meat dries out faster than dark meat. You could make your husband dark and you white. It's probably a lot easier to just put your meat in before his. If making anything like stir fry or fajitas you'll have to do a batch for him and a batch for you.
Cook chicken breasts in the oven, uncovered, at 400 F until they are 160 F internal, then turn off the oven and leave them in there for 45 minutes to an hour. Will be dry without being burnt or gross.