[chrsjxn]

> You are not going to be able to cook chicken in 3-4minutes per side like so many recipes claim. It's just not possible to have a good outside temperature and a good inside temperature no matter how you cook it if you only have that amount of time. They're lying to make it seem easier and to get more clicks on their recipes.

Some of this is probably a difference between home and commercial kitchen equipment.

I know my stove doesn't have the same kind of heat output that a commercial stove would, let alone specialty equipment like pizza ovens or wok burners. And lots of home range hoods are awful for ventilation, which makes it even more impractical to cook at a high heat.

[dj_mc_merlin]

It's not just about the heat output, although that does make a difference (cooking edit: thin* steak on a weak electric stove is hell). There is no amount of heat that will penetrate the inner part of the chicken while not burning the outside cooking only 3-4 minutes per side (unless you reduce the thickness of the chicken via butterflying, as another commenter pointed out, but you don't want to always to do that).

[chrsjxn]

I'm mostly thinking outside the scope of just this one example. Even good recipes have a lot of variability in cooking time. The differences between how hot people cook at home and how hot they cook in commercial spaces is one of the ones that's hardest to control for (unless you want to remodel your kitchen...)