re: Grilled Chicken Simplicity and Great Flavor Achieved (Seasoning)

dry proteins brown better and cook more efficiently because the water keeps everything at 212 until it all steams off. Always dry your meats before they hit the heat

you can dry uncovered in a fridge for multiple hours or you can dry on the counter for one or two hours. This also helps the meats come to room temp so that they don’t act as a heat sink when they hit the heat

Never rinse chicken, pork or fish