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What do you marinate your chicken breasts in?
- Thread starter Dynghetti
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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).
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!
lemon and garlic.
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
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.
captaincaberman
Registered
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
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.
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.
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I think that I just had a foodgasm.
Foodgasm ...
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..
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i do this but also use mayo. put them in a bag and marinate overnight
- Joined
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Regular 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!
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.
Do you guys use the seasoning blends or that 10 minute marinade stuff
Hey I just got some salt free seasonings....I am not thrilled....hard to go from good stuff to that....wow.
captaincaberman
Registered
What kind? I might want to give it a shot.
Here are the links to the three I purchased. We have a store here, but if you don't you can order online. Their spices are top notch and its crazy all the different things you can get. They get fresh stuff weekly shipped from all over the world.
Spices at Penzeys Spices Mural of Flavor
Spices at Penzeys Spices Bangkok Blend
Spices at Penzeys Spices Seasoned Salts
That last one I am going to start using in my home made marinara....but I've put it on fish and its just ok.....none of them are great without salt. The mural of flavor one is probably the least bland due to the citrus in it.
