the flavor, though this technically adds more ingredients beyond the base three.
Food safety tips: Always thaw chicken completely in the refrigerator, never on the counter. Keep raw chicken and its juices away from ready-to-eat foods and wash your hands, cutting boards, and utensils thoroughly with hot, soapy water after handling. Use a food thermometer to ensure the internal temperature of the thickest piece reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours and use within 3 to 4 days, reheating until hot and steaming before serving.
