When baked in direct contact with chicken, banana peels tenderize the meat as it roasts on the pan, transferring extra moisture to the chicken as its juices are released.

The extra moisture in the oven creates steam, which helps the chicken cook evenly and tenderly while developing a crispy, crunchy exterior skin.

You simply need to rip the peel in half and place each piece on a baking tray, under or on top of your chicken thighs, drumsticks, or any cut of the meat.

To make the most of the moisture and oils in the peels, some cooks even use what was once banana discards in their chicken marinades as an extra step to keep the meat juicy.

It's best to use well-washed, organic banana peels when cooking chicken to avoid any unwanted chemicals or residuals.