Food and Drink Chicken eaters... - Page 3

**Fire Me Boy!** · 03-23-2015, 07:45 AM

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.

**Fire Me Boy!** · 03-23-2015, 09:22 AM

Quote:

Originally Posted by chiefzilla1501

Yes, that's what I mean. I know many stick to the hard and fast rule of 165, but I've become plenty comfortable going lower especially if it's slow cooked.

Even if you stick to the 165 rule, you shouldn't keep it in the pan till 165. Carryover will take it over 170, and it'll taste like mulch.

blaise · 03-23-2015, 09:33 AM

I put basil, olive oil and cooking wine with them (bone out, not halved) and bake them in a glass dish. Then I cut them into pieces and add it to a salad with greens, boiled red potatoes, asparagus and a balsamic dressing.

Great Expectations · 03-23-2015, 09:50 AM

I use a jaccard knife and a dry rub if I'm grilling them. The knife helps reduce cooking time by up to 20% so they don't dry out as much.

Brining is probably the best option; I go heavy with vinegar and pepper with some salt and olive oil.

**mikeyis4dcats.** · 03-23-2015, 09:56 AM

Quote:

Originally Posted by chiefzilla1501

Yes, that's what I mean. I know many stick to the hard and fast rule of 165, but I've become plenty comfortable going lower especially if it's slow cooked.

actually slow cooked and under is worse, as it gives the bacteria plenty of time to multiply.

**Fire Me Boy!** · 03-23-2015, 10:11 AM

Quote:

Originally Posted by mikeyis4dcats.

actually slow cooked and under is worse, as it gives the bacteria plenty of time to multiply.

Not exactly true...

http://www.cookingissues.com/index.html%3Fp=3911.html

40-130 F is the danger zone... you can pasteurize anything at 130+ given enough time. The FDA rec's are to kill bacteria instantly. But for instance, chicken is perfectly safe at 140 in roughly 45 minutes.

The FDA gives its chart because you don't want some random fry cook having to think about what they're doing. You want any idiot to pick up a thermometer and say "165, it's good."

A handy chart for those inclined:

This is why sous vide is kinda fun. You can easily and safely experiment with time and temp to get different textures and flavors.

Just Passin' By · 03-23-2015, 11:13 AM

I'm not a big chicken breast eater, because I don't find the breast to be flavorful enough to convince me to use it instead of thighs. Some recipes where you could use just the breasts, though, might include

Marsala
Piccata
Kiev
Cordon Bleu
Seafood/veggie stuffed chicken breasts
Massaman chicken
Parmesan crusted chicken
Pistachio crusted chicken
Portuguese chicken
Chicken Tikka Masala
Chicken pot pie
Chicken and dumplings
Tequila lime chicken
Chicken tortilla soup

Some are more labor intensive that others, but I hope that's a start for you.

**Rausch** · 03-23-2015, 11:24 AM

The crock pot is my friend.

6-8 boneless chicken breasts
1/2 cup pear wine a friend made
2 chicken bullion cubes dissolved in 1 cup of water
Green onion
Garlic
black pepper
salt
tea spoon of liquid smoke.

Cook 5 hours on high and it falls apart. Great for tacos, burritos, pulled chicken sandwiches, nachos, quesadillas, etc...

Lonewolf Ed · 03-23-2015, 11:43 AM

When I grill chicken breasts, I make a marinade with a Caribbean influence, key lime juice, Worcestershire sauce, ginger soy sauce and cider vinegar with a bunch of seasonings and let it set for 20 to 30 minutes before grilling. I pour a bit on the chicken before turning it over and it always turns out very moist. I call it Ed's Whiteboy Jamaican Chicken, ya mon!

**BigMeatballDave** · 03-23-2015, 12:06 PM

Quote:

Originally Posted by Rausch

The crock pot is my friend.

6-8 boneless chicken breasts
1/2 cup pear wine a friend made
2 chicken bullion cubes dissolved in 1 cup of water
Green onion
Garlic
black pepper
salt
tea spoon of liquid smoke.

Cook 5 hours on high and it falls apart. Great for tacos, burritos, pulled chicken sandwiches, nachos, quesadillas, etc...

Other than the wine, that sounds great.

underEJ · 03-23-2015, 12:14 PM

braised with balsamic vinegar, red wine vinegar, onions (like pearl or other small ones) and garlic

some people add bacon to this, but I don't and it is still flavorful, they cook the onions in the bacon fat, but I just use a nice seasoning on the onions when browning them, like old bay or whatever I feel like adding that is savory.

el borracho · 03-23-2015, 12:31 PM

I am not big on sauces, so I just pair the chicken with other flavorful foods. Lately, been having chicken with jasmine rice, fresh mozzarella, kalamata olives and avocado slices. Plenty of flavor in the other foods easy and delicious.

jspchief · 03-23-2015, 01:08 PM

Weber tequila lime marinade is really good, with a ton of flavor.

I usually pound out the breasts then cut them into 1.5" strips. Marinade all day then toss them on the grill about 5 minutes per side. Then I slice them up for grilled chicken tacos. It's one of my family's favorite meals and it's super easy.

**Rain Man** · 03-23-2015, 01:17 PM

I put the chicken on the grill. I cook it. Then I pour a bunch of barbecue sauce on it and eat it. I've never encountered a recipe that provides a better taste-to-labor ratio.

Hog's Gone Fishin · 03-23-2015, 02:51 PM

I like my breasts firm with the nipple poking up a little.

FlaChief58 · 03-23-2015, 03:03 PM

chicken cordon bleu or bacon wrapped chicken breast on the smoker are my go to chicken breast recipes

03-23-2015, 07:45 AM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

03-23-2015, 09:33 AM	#32
blaise In Search of a Life Join Date: Aug 2007 Location: Plano, TX Casino cash: $9999900	I put basil, olive oil and cooking wine with them (bone out, not halved) and bake them in a glass dish. Then I cut them into pieces and add it to a salad with greens, boiled red potatoes, asparagus and a balsamic dressing.
Posts: 22,188

03-23-2015, 09:50 AM	#33
Great Expectations MVP Join Date: Dec 2008 Location: Joplin, MO Casino cash: $12562338	I use a jaccard knife and a dry rub if I'm grilling them. The knife helps reduce cooking time by up to 20% so they don't dry out as much. Brining is probably the best option; I go heavy with vinegar and pepper with some salt and olive oil. __________________
Posts: 7,265

03-23-2015, 11:13 AM	#36
Just Passin' By In Search of a Life Join Date: Feb 2009 Casino cash: $5450524	I'm not a big chicken breast eater, because I don't find the breast to be flavorful enough to convince me to use it instead of thighs. Some recipes where you could use just the breasts, though, might include Marsala Piccata Kiev Cordon Bleu Seafood/veggie stuffed chicken breasts Massaman chicken Parmesan crusted chicken Pistachio crusted chicken Portuguese chicken Chicken Tikka Masala Chicken pot pie Chicken and dumplings Tequila lime chicken Chicken tortilla soup Some are more labor intensive that others, but I hope that's a start for you.
Posts: 69,748

03-23-2015, 11:43 AM	#38
Lonewolf Ed Veteran Join Date: Jun 2005 Location: Olathe, KS Casino cash: $10606233	When I grill chicken breasts, I make a marinade with a Caribbean influence, key lime juice, Worcestershire sauce, ginger soy sauce and cider vinegar with a bunch of seasonings and let it set for 20 to 30 minutes before grilling. I pour a bit on the chicken before turning it over and it always turns out very moist. I call it Ed's Whiteboy Jamaican Chicken, ya mon!
Posts: 3,774

03-23-2015, 12:14 PM	#40
underEJ Veteran Join Date: Oct 2006 Location: Los Angeles Casino cash: $6283141	braised with balsamic vinegar, red wine vinegar, onions (like pearl or other small ones) and garlic some people add bacon to this, but I don't and it is still flavorful, they cook the onions in the bacon fat, but I just use a nice seasoning on the onions when browning them, like old bay or whatever I feel like adding that is savory.
Posts: 1,237

03-23-2015, 12:31 PM	#41
el borracho In Pat We Trust Join Date: Sep 2001 Location: Albuquerque, NM Casino cash: $4899148	I am not big on sauces, so I just pair the chicken with other flavorful foods. Lately, been having chicken with jasmine rice, fresh mozzarella, kalamata olives and avocado slices. Plenty of flavor in the other foods easy and delicious.
Posts: 11,983

03-23-2015, 01:08 PM	#42
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $9998710	Weber tequila lime marinade is really good, with a ton of flavor. I usually pound out the breasts then cut them into 1.5" strips. Marinade all day then toss them on the grill about 5 minutes per side. Then I slice them up for grilled chicken tacos. It's one of my family's favorite meals and it's super easy. __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 27,207

03-23-2015, 01:17 PM	#43
Rain Man NFL's #1 Ermines Fan Join Date: Jul 2001 Location: My house Casino cash: $1818491 VARSITY	I put the chicken on the grill. I cook it. Then I pour a bunch of barbecue sauce on it and eat it. I've never encountered a recipe that provides a better taste-to-labor ratio. __________________ Active fan of the greatest team in NFL history.
Posts: 142,654

03-23-2015, 02:51 PM	#44
Hog's Gone Fishin Fish are scared of me Join Date: Nov 2001 Casino cash: $230477	I like my breasts firm with the nipple poking up a little.
Posts: 40,774

03-23-2015, 03:03 PM	#45
FlaChief58 SuperChiefs Join Date: Sep 2006 Location: Florida Casino cash: $759822	chicken cordon bleu or bacon wrapped chicken breast on the smoker are my go to chicken breast recipes
Posts: 20,074