Chicken Breast Bone In Portuguese Style (per lb)
Flavour Infusion At Its Finest. This Chicken Breast has the cartilage Breast Bone removed allowing the Breast to sit flat; then delicately scored to allow Flavours to penetrate throughout the Breast. The Piri Piri dry rub is loaded with Fantastic Flavours. BBQ: Pre-Heat BBQ to 500°F or higher, sear on both sides, then reduce heat to 325°F to cook. Oven roasted: Pre Heat Oven to 400°F, sear, then reduce heat to 325°F to cook. Using any of the methods above, a meat thermometer should be used to ensure an internal temperature of 74°C (165°F) is reached for at least 15 seconds.