Thread: What do you marinate your chicken breasts in?

I don't.

I season them with Mrs. Dash

Originally Posted by Dynghetti

i hate eating plain old chicken breasts need help

I will sometimes use a chicken rub. For grilling, any vinegar based salad dressing or a watered down low carb BBQ sauce. They tend to put a lot of artificial stuff in them, that is the reason I water them down (usually with vinager and water).

Originally Posted by IainDaniel

I don't.

I season them with Mrs. Dash

You stole my recipe, you dickhead.

I actually do the same exact thing and will add generous amounts of crushed red pepper to kick it up a notch.

Bam!

I put bbq sauce and this Chinese chili sauce in a slow cooker with the chicken. That way I us less bbq sauce then I would if i cooked it dry.

If I am slow cooking, I use Habenero hot sauce along with black peppers. If I am grilling, I will season with black peppers, garlic salt, and seasoning salt.

lemon and garlic.

Originally Posted by danzik17

Bam!

I should really add some essence to it next time, huh?

I don't either. I'll just cut it up, season it w/random shit, frying pan w/EVOO and eat with hummus.

Tobasco rules!

Also a bit of the old penut satay..

OR wanna do some filipino shit, try chicken adobo... Basically crushed Garlic, soy sauce, Vinegar and brown sugar..

yummo. Works really well on the Bone in breast

My wife sometimes uses Fat free Italian dressing.Adds a great taste to them and really makes them juicy.

You can try each one separately or 2+4 or 3+4

1. lemon pepper
2. cajun rub on the chicken before you bake
3. blackened rub on the chicken before you bake
4. add a few dark red kidney beans + little bit of cheddar + little bit of taco paste

Marinade:
Juice a few lemons, then finely chop up some cilantro. Put this all together in a zip-lock baggie and stuff a skinless boneless breast in there and seal the bag. Trick is to remove ALL the air from the baggie as you seal it and make sure you made enough cilantro/lime juice marinade to completely surround the chicken breast.

I leave mine in the fridge for 24 hours before cooking.

Cooking:
Sear the breast on both sides, then butterfly them when they're about 2/3 done. For that last 1/3 of cook time I drop in a tub of pico-digio. You want the heat to be high enough to mostly cook off the liquid, but not too high that it burns everything.

Searing the chicken, and then NOT allowing the chicken to boil in the pico-digio as it cooks down will prevent your dinner from having that dry rubbery texture and will instead result in a juicy flavorful breast the smell of which will make your mouth water.

I serve the pico-digio piled up on top of the chicken breasts normally with a baked potato and a side of chilled watermelon.

Originally Posted by BoneCrusher

Marinade:
Juice a few lemons, then finely chop up some cilantro. Put this all together in a zip-lock baggie and stuff a skinless boneless breast in there and seal the bag. Trick is to remove ALL the air from the baggie as you seal it and make sure you made enough cilantro/lime juice marinade to completely surround the chicken breast.

I leave mine in the fridge for 24 hours before cooking.

Cooking:
Sear the breast on both sides, then butterfly them when they're about 2/3 done. For that last 1/3 of cook time I drop in a tub of pico-digio. You want the heat to be high enough to mostly cook off the liquid, but not too high that it burns everything.

Searing the chicken, and then NOT allowing the chicken to boil in the pico-digio as it cooks down will prevent your dinner from having that dry rubbery texture and will instead result in a juicy flavorful breast the smell of which will make your mouth water.

I serve the pico-digio piled up on top of the chicken breasts normally with a baked potato and a side of chilled watermelon.

I think that I just had a foodgasm.

Originally Posted by DOMS

I think that I just had a foodgasm.

Foodgasm ...

Chicago style sauce from the grocery store.

i marinate mine in white whine and seasonings

or

olive oil, chopped garlic gloves and crushed red pepper.
oooooh, yeeeeeeaaahh. chicah chicah!

Originally Posted by IainDaniel

I don't.

I season them with Mrs. Dash

Agreed, I have the better part of Mrs. Dash's catalog. It makes chicken much more edible when your eating it every single day.

What is pico-digio? Can't find info about this stuff anywhere..

Originally Posted by IRONBULL05

My wife sometimes uses Fat free Italian dressing.Adds a great taste to them and really makes them juicy.

i do this but also use mayo. put them in a bag and marinate overnight

Originally Posted by PreMier

i do this but also use mayo. put them in a bag and marinate overnight

Regular mayo???

i use miracle whip, but my X used mayo

milk up to as much as 24 hours


season with whatever I feel like it that night...I am actually trying to put together a zero sodium selection of seasonings.....but my favorite of all time is Cajun's Choice Creaole seasoning.....grill it with the gas grill on medium 6.5 minutes each side. This is assuming they are the medium to large breasts....they come out melt in your mouth!

I use hot mustard and ketchup. Otherwise I will use some sort of bbq sauce.

Originally Posted by Uthinkso

Agreed, I have the better part of Mrs. Dash's catalog. It makes chicken much more edible when your eating it every single day.

Do you guys use the seasoning blends or that 10 minute marinade stuff

pico-digio - pico de gallo

Hey I just got some salt free seasonings....I am not thrilled....hard to go from good stuff to that....wow.

Originally Posted by TrojanMan60563

Hey I just got some salt free seasonings....I am not thrilled....hard to go from good stuff to that....wow.

What kind? I might want to give it a shot.