How to make my chicken breast more enjoyable

[AHB900]

Hey guys, I cook my chicken breast (bought at ralphs) in a Panini press and it always comes out really dry and I pretty much have to force that down my throat.. I have tried cooking it less and lower temperatures, but no matter what I do I end up with the same dry chicken breast.

How does you guys cook your chicken breast? How do you guys season it?

Thanks

[Cakes89]

I hated mine on the George Foreman..

Now I always grill mine put a little natures seasoning on them and other spices I dint mind plain though..

Otherwise try getting bottled marinade I add 2 16Oz bottles to a 5lb bag of thawed chicken let sit fur 24hrs always juicy

Bread In oatmeal or cornflake crumbs and oven bake..

If done In oven let sit on pan after u cook they will suck up the juices and stay tender..

I usual cook mine a little less than done maybe 150° (165° is poultry suggested I believe) cuz I reheat all food fur work lunch

[AlwaysTryin]

Add tasty spices, slow cooker (crock pot)

Or even easier, don't eat chicken

[Darz23]

Smear the chicken in natural peanut butter

[rachelily]

I like to brush mine with dijon mustard before grilling. It seems to keep them really moist and the mustard is very flavorful.

[Notevenlegs]

[TunaAllDay]

no fat cheese slice melted on the chicken... wow.

[Bramble]

buy some tandori sauce

nom nom

[mike201011]

with a spicy peanut butter.


hnnnnnnnnng

[illiniStrive]

you could try a marinade

or bake it instead (benefit to this is you can cook multiple breasts at the same time)

[leibowski]

I always bake my chicken and it never turns out dry. Cover it with some cooking spray and some dry rub before cooking, maybe a little lime juice.

[Thewix]

GRILL IT!!

Marinate it in curry paste for 30 minutes.

Buy some Nandos rub.

Jamaican chicken jerk rub.

This is the most important - DON'T OVERCOOK IT! Chicken breast is so low in fat that if over cooked even slightly, it ends up very dry, this is why it's important to cook it slowly and not too close to the grill element. When you think it's done, slice the breasts in half and if it's still a bit pink, stack the breasts with pink part facing up and grill it until the pink disappears and the meat is not too soft to touch, yet still moist.

Properly cooked chicken breast can still be moist, not dry.

I love eating properly cooked chicken breast, you have to just keep a very close eye on it so it doesn't over cook, just like avoiding overcooking rice.

^I cook a lot and am passionate about food.

[JasonDB]

I oven bake mine inside a glass dish with a lid. Sometimes I use curry sauce, or brush them with jack daniel's sauce and honey, or with dijon mustard and honey depending on what I am having with them.

[TopMiscer]

boil/steam it and add any sauce afterwards when the chicken is cooked.

[sgtoconor]

sriracha on everything gang

[rabiddog]

I turn mine on the grill every 3 minutes, seems to help. If I cook chicken in the oven I use a glass container, I've cooked chicken 45 minutes (frozen) and never came out dry.

[WrestlingFan123]

I just make a pasta or tacos with chicken breasts.

[bking10]

you have to mix it up. grill them, bake them, broil them, crock pot them. add spices, make tacos, cut them into chicken strips. variety is a good thing

[gb8719]

If it's chicken breast, you need to butterfly it and then use a meat tenderizer to tenderize the meat. Almost every chicken dish you order in a restaurant has been tenderized before it was served to you. It breaks apart the tough fibers in the meat and makes it more chewable and palatable. If this isn't an option or you're pressed for time then cook the chicken and shred it apart with a fork or your finger. Same concept as above that breaks apart the fibers into smaller pieces and easier to chew.

Grill it, bake it, or cook it on the stove. Doesn't make much of a difference.

Look up Tzatziki also. It's the white sauce served with gyros and souvlaki in a Greek restaurant... if you've ever tasted it before. You can make it with yogurt or sour cream and use it as a dip and increase your protein intake with both. I use a fat free Greek yogurt since I'm concerned about keeping my fat intake lower and you can't take a difference. Amazing tasting.

[theculture]

This is the most important - DON'T OVERCOOK IT! Chicken breast is so low in fat that if over cooked even slightly, it ends up very dry, this is why it's important to cook it slowly and not too close to the grill element.

Exactly.. ive had a few times where i grilled my chicken for about 5-10 minutes too long and the meat was so dry I almost wanted to throw it out. When I cook it just past where there is no more pink, that magical window, its juicy. I used to get those thin tender strips but they would get sooo dry so now I only buy thick breasts


Personally I grill mine outside on a gas grill with wood sprinkled around so its got good flavor. besides dry spices and salt/pepper, it really helps when I add some BBQ (head country) sauce on it, it makes it so much easier to eat and swollow. I also love stuff like curry sauce cause it makes the flavor ten times better

[jasonv]

1-4 1.00-1.3 lb bags of double chicken breasts
lay on cookie sheet
season (=add salt)
oven: 400 degrees
time: 23 minutes. 22 minutes if small chicken breasts. 24 minutes if thicker.

let sit.
bag.
done.

[GrokTheCube]

Toss some sauce on that bitch and cook it in one of these: http://www.amazon.com/Lodge-Logic-L8.../dp/B0000CF66W

Best. Pan. Ever.

[whitetigerwoods]

Season all salt makes it taste pretty good IMO.

[naturalguy]

Toss some sauce on that bitch and cook it in one of these: http://www.amazon.com/Lodge-Logic-L8.../dp/B0000CF66W

Best. Pan. Ever.

Boom - cast iron is the ticket, I have the regular round cast iron skillet and chicken always comes out moist, put the chicken in the cast iron pan and put the whole pan in the oven, comes out great. I marinate the chicken most of the time as well.

I also have a real bbq smoker which the chicken comes out great but that is more time consuming.

[GrokTheCube]

Boom - cast iron is the ticket, I have the regular round cast iron skillet and chicken always comes out moist, put the chicken in the cast iron pan and put the whole pan in the oven, comes out great. I marinate the chicken most of the time as well.

I also have a real bbq smoker which the chicken comes out great but that is more time consuming.

Works great stovetop too. I always use it for chicken and fish. A little small for steaks though those have to go on the real grill for me.

[esgibson]

Hey guys, I cook my chicken breast (bought at ralphs) in a Panini press and it always comes out really dry and I pretty much have to force that down my throat.. I have tried cooking it less and lower temperatures, but no matter what I do I end up with the same dry chicken breast.

How does you guys cook your chicken breast? How do you guys season it?

Thanks

bake it on 350 for 50 mins is my norm but if i'm feeling like i want something great..i'll cook it in a crockpot for 8 hrs with bullion cubes in it..you'll never have chicken so tender and juicy..you can shred it with a fork