Chicken eaters...
 

I'm trying to eat more of the original white meat, but could use some ideas.

So tell me how you spruce up chicken breasts. How do you prepare them so they're still moist? Do you use the whole breast or butterfly? Do you pound them thin? What do you to do add flavor to a generally mild and unexciting protein?

Tell me what you got.

Don't be a pussy.

Eat it raw.

I indirect grill or bake chicken boobs in the oven. I only get the full breasts unless I'm making breaded chicken for the kids. Just a light coating in olive oil and salt and pepper.

Don't forget a splash of antifreeze to sweeten the meat.

When you say full breasts, do you mean bone-in? Or just the standard chicken breast pack at the store with no butterflying?

We butterfly mostly because my wife finds chicken breast frustratingly bland, and a larger surface area means more seasoning. Also, they cook quicker, which is a plus and a minus - easier to overcook that way.

Olive oil to keep it moist and helps it to not stick on the grill.

If I'm doing southwestern, I do 2/3 paprika 1/3 cumin. Makes great fajitas.

If I am cooking boneless skinless breast I always brine. I find this is the easiest way to keep them moist.

No, not bone-in. Just the biggest boneless breasts I can get and no butterflying. And why the **** is my penis moving!?

375 for 4o to 45 minutes and they are always tender and juicy.

I do sometimes rub them with my standard rub if I'm feeling sassy.

I've read that, but never done it. What's your ratio of salt/sugar to water, and how long do you brine?

I like to marinate in Italian dressing. Great flavor and moist.

Does any like the boneless thighs?

Love them more than breast.

I don't know why, but boneless thighs are so much better than bone-in.

There are plenty of good Thai and Indian jar currys. Easy as pie to plop in a crock pot with some breasts. Sauce keeps it moist. Ricemaker up some rice when you're ready to eat.

Try the Thai Green Curry at Trader Joe's as a good start. A bright fruity curry with plenty of citrus that isn't hot in the least.

http://comfortfoodinfusion.com/wp-co...reen-curry.jpg

LMAO WTF?

I love thighs, but I usually do skin-on, bone-in (only because I can't find boneless with skin ON).

But this is a breast thread because it's easy to make chicken thighs taste awesome.

:hmmm:

I've never done breasts in the crock because I've always read it's way too easy in the crock for them to get dry.