cut the chicken
I like to keep chicken thighs and breasts in the freezer. If your experience buying chicken is anything like mine, you end up with pieces in a wide range of sizes. These chicken pieces can be 2-3 times larger than the smallest. This creates issues and can lead to over or under cooking.
To correct this, I make one cut lengthwise for chicken breasts. You will end up with two pieces the same length as when you started, just thinner. For the biggest boneless thighs, I make one cut 75% of the way into the thick end with the flat side down and my knife parallel to the board. The result will be a thinner and longer thigh. The goal is to get to roughly the same thickness and an even cook.
