Why mang inasal has no spicy pecho meal: a short thread

As with most fast food restaurants in the Philippines, it can be presumed that the
preparation of food items to be served is done in advance in warehouses/ factories,
and the final cooking processes are done in the actual establishment on where it is
served.

Now Mang Inasal, other than its well-known promotion of unlimited rice &
mysterious orange oil condiment, is also known for its deeply flavored chicken. Now
as a customer I have always wondered why the slightly pricier Pecho meal does not
include a spicy option, unlike its Paa Meal counterpart.

As a budding home cook I have done research and tried to cook chicken in the past
and I may have come to a conclusion after some research as to why the spicy option
is not available.

Chicken is a very healthy meat generally when prepared properly. Its most famous
parts are the drumstick and the wings, popular to many restaurants. Now the 2
meals in Mang Inasal include 2 parts of the chicken, the Paa Meal includes the thigh
and drumstick. The Pecho Meal includes the wing and the breast. Both served on
wooden/bamboo skewers.

To prepare such parts for grilling/broiling are 2 different tasks. I must also note that
I do not know to exact procedures they perform; these are all just based on solid
food theory.

Chicken is a lean meat. Meaning it has little to no fat. Now to prepare the Paa meal, it
will include processes of marinating to both soften and flavor the meat. Since this
set includes the thigh, containing much tougher and darker meat, and the drum,
which contains the thighbone of the chicken kept in to ensure optimum moisture
retention, this set is great for long periods of marinating, adding depth of flavor.

The Pecho meal may also be marinated/prepared the same way however contains
the leanest parts of the chicken, the wing and breast. The breast is a very sensitive
part of the chicken to cook as at high temps it looses its moisture quickly and
becomes stringy. And since these parts are the whiter parts of the chicken, long
marinade times can cause these parts to become mushy, almost crumbly to the
tongue.

The spiciness of the marinade will be fully absorbed by the thigh cut of the chicken
largely due to the structure of the muscles in the thigh. The appropriate internal
temp at which the thigh is fully cooked (usually 180 degrees) is higher than the
breast part (usually 160 degrees) thus the spiciness of the thigh will be more
pronounced on tongue.
The higher cooking temps of the chicken can also cause the breast meat to dry out
and get tough to chew quickly. As compared to the Paa meal, the high heat required
to fully cook the meal will also strengthen the spiciness of the cut.

That’s all thanks please do tell me if I got something wrong. Mang Inasal pls sponsor
me mga mam ser