What do you marinate your chicken breasts in?

[VanessaNicole]

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 want!

 

[PreMier]

I want!

 

[crazy_enough]

2-10 hours in walden farms no cals italian and sundried tomatoes dressing.

 

[Smoo_lord]

Honestly, even though its a sin, reading through this makes me envious. Reading about all the great sounding dressings/ rubs / mrs dash??. They dont sell that shit here!! Like sure we have marinate sauces and crap like that but nothing with low cals. But I suppose, where I live is classed as a 'remote' area. I mean I can still make great tasting chicken, but it requires a fair bit more effort.

On a sort of side note, has anyone ever left their chicken soaking in brine before cooking it? If not, then do try it.

 

[juggernaut]

sea salt and pepper on the grill always worked wonders for me.

 

[jhawkin1]

lemon pepper is the shit

 

[juggernaut]

wurd.

 

[x superman]

Just salt, crashed pepper and lemon juice.

 

[FitnessRubber]

Sherry.

 

[juggernaut]

cow jism.

 

[TrojanMan60563]

cow jism.

oh nice...how does that taste

 

[juggernaut]

sauted or fried?