![]() You could use boneless skinless chicken breasts, but you will have to check the internal temperature after 20 minutes, and you won’t get the glorious crispy skin experience.Just pack the chicken in an airtight container and either place it in the refrigerator for up to 10 days or in the freezer for up to three months. You can even cook the chicken in batches for weeks of meal prep. ![]() You could flip the breasts in the middle of cooking, but I don’t bother.
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