Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Grilled Cheese Sandwich and Chicken Tenders
Grilled cheese sandwich and chicken tenders marinated and cooked over open flame until smoky and perfectly charred.
Instructions
- Prepare the chicken by rubbing salt all over it. Let it stay for 5 minutes.
- Combine Lady’s Choice Mayonnaise and Dijon mustard in a bowl. Mix well. Coat the chicken with the mixture.
- Dredge the chicken in Panko breadcrumbs. Arrange in a clean plate. Set it on the side for 15 minutes. Note: this will help the breadcrumbs stick better.
- Heat over oil in a pan. Partially fry both sides of the chicken until the breading turns light brown.
- Move to the chicken to an air fryer and air-fry for 15 to 18 minutes at 360F. Remove from the air fryer and set aside.
- Meanwhile make the grilled cheese sandwich by heating a non-stick pan. Spread Lady’s Choice Mayonnaise on one side of each slice of bread. Put the bread with the Mayo side down into the pan. Top one side with cheese slices.
- Cover the cheese with the other bread slice, brown part facing up. Continue cooking using low to medium heat setting while flipping the bread until the cheese completely melts.
- Remove the grilled cheese from the pan. You can slice it if preferred. Serve right away with chicken tenders.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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