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Best Recipe: Chicken Breasts


PMookie
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Alright, we’ve been cooking a ton at home since COVID started, and we’re running out of recipes. So, I figured, let’s start a thread!

 

Chicken breasts are a tough one as they don’t have much flavor by themselves, so help us out with a recipe that you like that uses chicken breasts. It doesn’t have to be exact, maybe just a way you like to prepare them, but share with us your “go-to”.

 

My kids thank you!!!

 

 

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Just tried this marinade the other day. 

  • Lemon Juice
  • Olive Oil
  • Granulated Garlic
  • Granulated onion
  • Salt
  • Pepper

We used enough to rub them down and there was a little extra in the dish.  No exact amounts sorry.

I then grilled the chicken breast and we added it to a pasta dish.  It's also good on its own this way.  Pretty versatile marinade.  

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This is a pretty simple recipe. Take some boneless skinless chicken breast, place in a sturdy ziplock bag and pound it out a little. Then sprinkle and rub in some (Chef Meritos) chicken seasoning, give it about an hour before adding your favorite Italian dressing (Wish-Bone Robusto) let it marinade for about 2 hours.
Throw it on the grill and enjoy with your choice of side dishes.

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Salt is your friend.

If it’s grilling, a nice dry rub to penetrate at least one hour so the osmosis process can correct itself.

Once it’s on the grill it’s lower heat and all wet seasonings to get some caramelization.

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The key is brining, either dry or wet. You can do it overnight, but I've brined for as little as an hour in the fridge with success.

After that, the way you cook and season it will matter a lot less. I like to cook it in a pan and make a pan sauce after, but if I'm lazy I'll just brown it on both sides and finish in the instant pot, and dip it in BBQ sauce with some veggies and rice as sides

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Just tried this marinade the other day. 
  • Lemon Juice
  • Olive Oil
  • Granulated Garlic
  • Granulated onion
  • Salt
  • Pepper
We used enough to rub them down and there was a little extra in the dish.  No exact amounts sorry.
I then grilled the chicken breast and we added it to a pasta dish.  It's also good on its own this way.  Pretty versatile marinade.  

Add some oregano and you have a “Mediterranean” marinade!


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The key is brining, either dry or wet. You can do it overnight, but I've brined for as little as an hour in the fridge with success.
After that, the way you cook and season it will matter a lot less. I like to cook it in a pan and make a pan sauce after, but if I'm lazy I'll just brown it on both sides and finish in the instant pot, and dip it in BBQ sauce with some veggies and rice as sides

What’s your brining mixture?


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52 minutes ago, yungkory said:

The key is brining, either dry or wet. You can do it overnight, but I've brined for as little as an hour in the fridge with success.

After that, the way you cook and season it will matter a lot less. I like to cook it in a pan and make a pan sauce after, but if I'm lazy I'll just brown it on both sides and finish in the instant pot, and dip it in BBQ sauce with some veggies and rice as sides

What's the beat way to brine it?

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3 hours ago, PMookie said:


What’s your brining mixture?


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2 hours ago, B.Boston said:

What's the beat way to brine it?

I personally prefer dry brine because it's less to do, but in a pinch, just add your chicken breasts to a ziploc bag and fill it with room temp water (if they're right out of the fridge) until it covers them. Then I literally just take a little bit less than a handful of salt and blast it in the water. Shake it up so it dissolves and in about 30 minutes you're good to go. If you're going to cook it in a pan or on the grill, I suggest leaving it out of the fridge for that 30 minutes. Use your best judgement and obviously take into consideration safe food handling practices, but throwing a cold chicken breast on the grill or pan is going to lead to poor results.

You can add water-soluble spices into the brine as well, but I feel like it doesn't personally do anything and barely have any experience with it. I just want it to be as juicy as possible, and that's what the salt is doing. I add the flavor to the pan sauce, or as I mentioned previously, just get your favorite dressing/dip. If you're grilling, after you brine you can pat it dry and use your favorite spice rub. Honestly, I bet @M. Parsons has a sick method. I follow this guy on IG and he's always smoking up something tasty.

The thing I enjoy about cooking is that it's a lot like experimenting with golf equipment, except it costs you like $10 per mistake instead of $500, LOL! There's no right or wrong way to do it, try something out, try 10 things out, and then use the method/flavor you like the most. In the end, you have to eat it so do whatever you and your family enjoy most. If you mess up throw it in the dumpster and go to Popeyes.

This is probably my favorite YouTube cooking channel right now:

 

 

Guy makes really good, slightly elevated but still simple, recipes. He doesn't brine the breasts in this particular example, but he's using fresher chicken than you and I are (me for sure I usually buy frozen to cut costs). He mentions using a dry brine if you want, but he skips it and just salts the crap out of it, haha.

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For me, I always cook my chicken breasts in the oven at 450F for 20-25 minutes total depending on the size of the breasts. I've found cooking it at the higher temperature keeps it really juicy.

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I personally prefer dry brine because it's less to do, but in a pinch, just add your chicken breasts to a ziploc bag and fill it with room temp water (if they're right out of the fridge) until it covers them. Then I literally just take a little bit less than a handful of salt and blast it in the water. Shake it up so it dissolves and in about 30 minutes you're good to go. If you're going to cook it in a pan or on the grill, I suggest leaving it out of the fridge for that 30 minutes. Use your best judgement and obviously take into consideration safe food handling practices, but throwing a cold chicken breast on the grill or pan is going to lead to poor results.
You can add water-soluble spices into the brine as well, but I feel like it doesn't personally do anything and barely have any experience with it. I just want it to be as juicy as possible, and that's what the salt is doing. I add the flavor to the pan sauce, or as I mentioned previously, just get your favorite dressing/dip. If you're grilling, after you brine you can pat it dry and use your favorite spice rub. Honestly, I bet [mention=70346]M. Parsons[/mention] has a sick method. I follow this guy on IG and he's always smoking up something tasty.
The thing I enjoy about cooking is that it's a lot like experimenting with golf equipment, except it costs you like $10 per mistake instead of $500, LOL! There's no right or wrong way to do it, try something out, try 10 things out, and then use the method/flavor you like the most. In the end, you have to eat it so do whatever you and your family enjoy most. If you mess up throw it in the dumpster and go to Popeyes.
This is probably my favorite YouTube cooking channel right now:
 
 
Guy makes really good, slightly elevated but still simple, recipes. He doesn't brine the breasts in this particular example, but he's using fresher chicken than you and I are (me for sure I usually buy frozen to cut costs). He mentions using a dry brine if you want, but he skips it and just salts the crap out of it, haha.

I can not wait to try this. I’ve never brined anything before and but would love to make some nice juicy chicken breast on the grill. Thanks for the info!


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12 minutes ago, B.Boston said:


I can not wait to try this. I’ve never brined anything before and but would love to make some nice juicy chicken breast on the grill. Thanks for the info!


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Post your thoughts! It's honestly so easy to do and completely transforms your chicken. I forgot to mention, use Kosher salt if you have it. Table salt is a lot... saltier ... but if you don't have any, just use a little less than you would with Kosher salt, or add some sugar to cut the salt.

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Post your thoughts! It's honestly so easy to do and completely transforms your chicken. I forgot to mention, use Kosher salt if you have it. Table salt is a lot... saltier ... but if you don't have any, just use a little less than you would with Kosher salt.

I’ll try to give it a shot this week. I think we have some chicken to use. [emoji106]


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I marinate in Italian dressing, sprinkle a rub (whatever I have) and then smoke for an our or so, increase temp to 350 and cook to temp. Poke each breast with a fork several times before you marinate overnight.

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9 hours ago, PMookie said:

 

Alright, we’ve been cooking a ton at home since COVID started, and we’re running out of recipes. So, I figured, let’s start a thread!

 

Chicken breasts are a tough one as they don’t have much flavor by themselves, so help us out with a recipe that you like that uses chicken breasts. It doesn’t have to be exact, maybe just a way you like to prepare them, but share with us your “go-to”.

 

My kids thank you!!!

 

 

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My go to is plain old italian dressing. Marinade for a day. Any dressing will do  but I prefer ones that have some sort of stuff in them, onions, garlic whatever (kraft zesty is a very good one I think). Can grill or bake it, I prefer grill because....its a grill. Depending on what kind of chicken cut it is depends on time. I always base on feel, chicken breast is probably 15 minutes or so total and use the gauge below.....Works miracles unless you're the type that likes burnt stuff like my wife 🤣 kills my dad every time she asks for a burnt stea

image.png.d0502ebe712bb063cf38e246db62cebf.png

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I marinate in Italian dressing, sprinkle a rub (whatever I have) and then smoke for an our or so, increase temp to 350 and cook to temp. Poke each breast with a fork several times before you marinate overnight.

I poke mine as well, and hope I cook them at the right timing so I don’t lose all of the juiciness.


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My go to is plain old italian dressing. Marinade for a day. Any dressing will do  but I prefer ones that have some sort of stuff in them, onions, garlic whatever (kraft zesty is a very good one I think). Can grill or bake it, I prefer grill because....its a grill. Depending on what kind of chicken cut it is depends on time. I always base on feel, chicken breast is probably 15 minutes or so total and use the gauge below.....Works miracles unless you're the type that likes burnt stuff like my wife [emoji1787] kills my dad every time she asks for a burnt stea
image.png.d0502ebe712bb063cf38e246db62cebf.png

I use this method for beef, but had a harder time getting it right with chicken and pork


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Ah I remember the one I wanted to share now. It’s called Melt In Your Mouth Chicken:

1 lb of chicken, boneless, diced
3/4 cup of Mayo or Greek yogurt
1 cup shredded Parmesan Cheese
1/2 Teaspoon seasoned salt
1/2 Teaspoon black ground pepper
4 minced garlic cloves
1/2 Teaspoon red pepper flake (optional)
1/2 Cup Italian Breadcrumbs

Greese 9x13 baking pan and place diced chicken on bottom. Mix mayo, Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flake in bowl. Spread mixture evenly over the chicken. Sprinkle breadcrumbs over mixture. Cook @ 375 for 30-35 minutes.

We have had this over rice and pasta and both are delicious.

Let me know if you try it and like it!


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Chicken...

I prefer fairly bland chicken.

Olive oil, rosemary, chopped leeks/green onions, a decent bit of salt and pepper. Don’t forget the crushed red pepper. Has to be grilled.

Works well on salads, sandwiches or pasta salad.

Speaking of pasta salad... we need a pasta salad thread.

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