Best Way to cook Chicken breast?

  • Posted by a hidden member.
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    May 21, 2013 3:14 AM GMT
    I tried using a crock pot and a little George foreman grill. No matter how I do it, they come out either bland and tasteless or bitter and salty. How do I make them not taste like ass?
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    May 21, 2013 3:38 AM GMT
    Grill or broil.

    Depending on what you're serving with it:

    Spice rub - lots of possible combinations. Pepper & lemon peel is simple and quick. Or cumin, garlic and a bit of chili powder. Or thyme and lemon. Or rosemary. Experiment.

    Marinade - Lots of possibilities, but I usually just reach for the bottle of Mr. Yoshidas

  • theatre_geek

    Posts: 35

    May 21, 2013 3:58 AM GMT
    You can steam them and they stay very moist. Ziplock makes a steamer bag. You can throw the chicken along with a bunch of veggies in the bag and they will be cooked through in about 10 minutes.
  • camfer

    Posts: 892

    May 21, 2013 5:04 AM GMT
    Roast the whole bird instead of buying the most flavorless part. It's easy.

    If you feel you must buy chicken parts, consider roasting the thighs. The dark meat has much better flavor and texture.
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    May 21, 2013 5:12 AM GMT
    True - roast the whole bird, for best flavour.

    Mix a heaping spoonful of tandoori paste with 500mls of yogurt and add chicken cut into chunks. You can let it sit and marinade for an hour or use it right away. Sautée some onions and add the chicken mix. Simmer until the liquidness is gone and the paste is thick and tangy. I turn that onto a bed of fresh spinach, add nectarines, mango, cashews, red capsicum ... easy!

  • Posted by a hidden member.
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    May 21, 2013 5:14 AM GMT
    If you are just cooking chicken breasts, you have to season them. They will not have much flavor on their own.
  • calibro

    Posts: 8888

    May 21, 2013 5:19 AM GMT
    salt-n-pepa.gif
  • Posted by a hidden member.
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    May 21, 2013 5:21 AM GMT
    TheQuest saidIf you are just cooking chicken breasts, you have to season them. They will not have much flavor on their own.


    ^ Truth... the breasts don't really have a lot of fat on them, so they may be healthier, but they need some help. Chicken thighs are much more flavorful (but fattier).

    Any marinade you use, you should be puncturing the meat with a fork so the marinade can really be absorbed as much as possible. And depending on what it is, the longer it marinates the better.
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    May 21, 2013 5:44 AM GMT
    -Use Seasoning and/or marinate

    Heat pan fry.
    Sear each side of the chicken breast for 1.5min each.
    Put into oven for 10 minutes or until cooked.

    I find that it's a lot juicier than pan frying as pan frying tends to dry out the meat.
  • mr_bijae

    Posts: 229

    May 21, 2013 5:46 AM GMT
    Lemon chicken is one of my favorites. Soak it in lemon juice over night and then grill it with pepper and some garlic salt. Low heat and turn it several times till the juices run clear.
  • pharmstudent

    Posts: 162

    May 21, 2013 5:58 AM GMT
    What kinda cookwear do you use? Try using a skillet and also cook the chicken with dieced tomatoes. The secret is to let the chicken cook until the water from the diced tomatoes dry. Which is bout 45min.
  • monet

    Posts: 1093

    May 21, 2013 6:34 AM GMT
    Use bone-in breasts with the skin still on (you can remove the skin after cooking if you want).

    Do not, DO NOT, DO NOT overcook.

    Season well with salt and pepper (both sides). You can add other flavorings or marinades if you would like.

    Drizle with olive oil and roast at 350 F until just done. Let sit for 5-10 minutes covered before cutting or eating.

    Try searching for an Ina Garten video on YouTube if you can stand her. She's a fat, disgusting pig but her videos show how to prepare simple foods to perfection.
  • CincyBOJ

    Posts: 306

    May 21, 2013 7:50 AM GMT
    I would do this:


    bone-less chicken breasts
    use olive oil or real butter on bottom of glass baking dish

    sea salt (based upon your personal salt consumption plans)
    ground black pepper
    red pepper (spicy) just a dash (thai or cyane)
    ground mustard seed
    garlic powder
    onion powder
    smoked paprika
    a dash of anything else that you like


    cover with foil

    bake @ 400ºF for 40 minutes


    also: if you don't have the above spices/herbs, Garlic & Herb Mrs. Dash works great too.





    I love this with steamed broccoli

    and
    garlic & dill; Red Potatoes (red potatoes, salt, pepper, garlic, dill)
  • heyom

    Posts: 389

    May 21, 2013 8:08 AM GMT
    calibro saidsalt-n-pepa.gif


  • baldone

    Posts: 826

    May 21, 2013 9:00 AM GMT
    I use low fat italian dressing...marinate overnight and throw on the grill or the george forman.....
  • somedaytoo

    Posts: 704

    May 21, 2013 11:05 AM GMT
    Roll in almond flour, bake. Just like KFC. You can make almond flour with almonds and a food processor.
  • turtleneckjoc...

    Posts: 4685

    May 21, 2013 11:11 AM GMT
    IG0907_Parmesan_Chicken_lg.jpg


    To the OP: Try the Ina Garten Parmesan Chicken recipe. I make this for when I have company and it is really good.

    It's easy to make and is also the perfect "date food" for you and your guy!

    Guaranteed sex afterwards!

    Message me if you want the recipe....

    -TNJ
  • Posted by a hidden member.
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    May 21, 2013 1:13 PM GMT
    The trick to getting moist and flavorful chicken is brining. I read about the trick from Cooks Illustrated magazine years ago and I now do it every time I make chicken.

    You take a quart of cold water and mix it with about a 1/4 cup kosher salt and 1/4 cup sugar. Stir until dissolved. Soak chicken breasts in it for about 2 hours (no more than 3 or you will have salty chicken, and only 1 hour if chicken is cut up in strips or chunks).

    Guaranteed that your chicken will be moist and not have that "off" chicken flavor. Done right, it will not be salty either, just have a lightly seasoned flavor.

    I've also heard that if you get good quality chicken from a butcher, rather than the store, that also makes a difference. But obviously that's not always doable.
  • Posted by a hidden member.
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    May 21, 2013 1:15 PM GMT
    My preferred method is sous vide at 140 deg F for three hours.
  • Posted by a hidden member.
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    May 21, 2013 2:13 PM GMT
    Wow!! You guys have a ton of great ideas on how to make good food taste terrific. I'm tracking this thread for sure!

    THANKS!!
  • iHavok

    Posts: 1477

    May 21, 2013 2:18 PM GMT
    the bf keeps after me to make this again.
    it did have lots of flaor...

    http://fastpaleo.com/almond-crusted-pan-fried-chicken/
  • Posted by a hidden member.
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    May 21, 2013 2:36 PM GMT
    For crock-pot cooking of boneless, skinless chcken breasts, I usually use a vegetable stock as the liquid -- it adds enough salt and other flavors so that I don't end up with flavorless white chunks of whatever. I will also throw in some sauteed onion and garlic, just to give it a little extra something.

  • Posted by a hidden member.
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    May 21, 2013 2:41 PM GMT
    marinate them for a short time in some soy sauce, Worcestershire sauce, and a little garlic powered. Use the same combo on your steaks and they are awesome.
  • MarvelBoy23

    Posts: 279

    May 21, 2013 2:53 PM GMT
    5alarmfucker saidI tried using a crock pot and a little George foreman grill. No matter how I do it, they come out either bland and tasteless or bitter and salty. How do I make them not taste like ass?


    I lay mine in a glass baking dish, season with basil, cayenne pepper, sea salt, onion and garlic. Top with a little lemon juice and olive oil and tightly cover with foil. Bake at 375 for about 40 minutes and they will have great taste and be juicy too! Nothing worse than dried out chicken~
  • in_this_corne...

    Posts: 704

    May 21, 2013 3:05 PM GMT
    camfer saidRoast the whole bird instead of buying the most flavorless part. It's easy.

    If you feel you must buy chicken parts, consider roasting the thighs. The dark meat has much better flavor and texture.


    Yes, the thighs are wonderful!

    But if you're doing breasts, all I do is grill them on medium high, cover shut.

    I use a little olive oil, sea salt and pepper...nothing crazy. Flip them every 3 minutes for 12 minutes total. They are juicy and delicious.