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  1. #1
    Registered User MikeLowrrrey's Avatar
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    Calling all boneless skinless Chicken breast experts. Need advice

    I've figured out a way to make my boneless skinless chicken breasts perfect for meal prepping. Only downside is they have no flavor the next day.

    I season them good, sear on high for 2 minutes on each side, then oven for 17 minutes or so. They come out perfect and flavorful. But once they come out the microwave the next day, the flavor is gone
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    The Voice of the Center jackamo2887's Avatar
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    Do you cover it in plastic wrap while microwaving? Keeps the moisture in.
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    Registered User safcpaul's Avatar
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    Originally Posted by jackamo2887 View Post
    Do you cover it in plastic wrap while microwaving? Keeps the moisture in.
    Just came in to say exactly this
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    Registered User MikeLowrrrey's Avatar
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    Originally Posted by safcpaul View Post
    Just came in to say exactly this
    Originally Posted by jackamo2887 View Post
    Do you cover it in plastic wrap while microwaving? Keeps the moisture in.
    Moisture isn't the problem, I've learned to cut the chicken into strips instead of heating it as 1 big piece and I'll lay paper towels on top

    The problem is there's no flavor. In guessing once it sits in the fridge all the flavor on the outside runs off. Maybe I need to start marinating?
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  5. #5
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    Just order these, only $120 for 10lbs of chicken

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    Registered User bov188's Avatar
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    Are you using any form of seasoning? If so, what?
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    Registered User MikeLowrrrey's Avatar
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    Originally Posted by bov188 View Post
    Are you using any form of seasoning? If so, what?
    Mrs. Dash and little salt. Thinking I need to start marinating. They come out good and flavorful, but once I refrigerator and microwave the flavor is gone

    Know any good marinades that's don't add a bunch of calories and sodium?
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    I just bake my chicken and then when ready to eat I throw on a tbsp of bbq sauce.
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    我学习汉语 Bigdumogre's Avatar
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    Get a plug in heater, it takes like 2 hours to heat up food but it comes out like it was just made. I have one at my desk at work and plug it in a few hours earlier. Best part is they are temp regulated so you never overheat your food
    That size looks natty obtainable

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  10. #10
    Registered User MikeLowrrrey's Avatar
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    Originally Posted by Legz422 View Post
    I just bake my chicken and then when ready to eat I throw on a tbsp of bbq sauce.
    Sounds boring and bland LOL.
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  11. #11
    The Voice of the Center jackamo2887's Avatar
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    Marinating is a must for me and chicken breast.
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    Registered User MikeLowrrrey's Avatar
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    Originally Posted by jackamo2887 View Post
    Marinating is a must for me and chicken breast.
    What Marinades do you use breh? I think once I refrigerate the chicken all the seasoning just sweats off. Gonna be eating bland chicken the rest of the week.

    Speaking of which, this is a great excuse to try and make jerk chicken next week.
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    Registered User littlecaesars59's Avatar
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    bruhhh



    i dont do all that blender **** cuz im lazy.

    can of adobo chipotle peppers, paprika, cumin, cayenne or whatever spicy **** you want to put in there put it in a bag over night

    take out and throw it on a pan or oven

    just lol at "seasoning" when your really just topping chicken with mrs.dash
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  14. #14
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    Any time I reheat anything in the microwave I sprinkle some water on it and put a damp paper towel over the top of it.
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    I spice/season my chicken breasts as soon as I buy them and put them in one big plastic bag to eat throughout the week.

    I do not cook them all at once, because they taste like **** when you microwave/heat them up again.

    I prep everything ahead of time and cook them everyday, takes 20 minutes, put them in oven, do something else.

    425 heat for 18 minutes is good for 12oz chicken breast.
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    Originally Posted by havoc00 View Post
    Just order these, only $120 for 10lbs of chicken

    whoever made that company is a genius. just lol at paying 12 dollars for a pound of chicken. these chicken being hand fed and massaged or wut
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    40oz King havoc00's Avatar
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    Originally Posted by littlecaesars59 View Post
    whoever made that company is a genius. just lol at paying 12 dollars for a pound of chicken. these chicken being hand fed and massaged or wut
    convenience, time is money boyo
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    Originally Posted by havoc00 View Post
    Just order these, only $120 for 10lbs of chicken

    only? wtf
    with 120$ i can buy around of 50lbs
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    Registered User miscHodor's Avatar
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    I marinate mine in gallon ziplock bags for at least a day, then grill.
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    SillieBazzillie Alt #5 StoliFun's Avatar
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    Originally Posted by miscHodor View Post
    I marinate mine in gallon ziplock bags for at least a day, then grill.
    This! All of the cooking mini chef's that i know prep 1 to 2 days early so that the chemical reaction takes place in the bag and the flavors get into the meat.
    Then a charcoal grill to top it off. There are tons of "low salt dry rub for chicken" out there.
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    switch to thighs

    Originally Posted by havoc00 View Post
    Just order these, only $120 for 10lbs of chicken

    120 bucks for a day and a half worth of food.. no thanks
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    I marinate my chicken overnight, and then I throw them in my instant pot. When the chicken comes out, it's pretty much "pulled" and falls apart. I will then reheat the chicken in the microwave, and throw two spoonfuls of whatever sauce I was using. I essentially get a pulled "insert flavor here" chicken. It's pretty moist and doesn't get too boring for me since I always change the flavor weekly.

    When I wasn't using the instant pot, I was actually using boneless chicken thighs since they are cheaper and more moist. I was legit just marinating the chicken, and then just throwing them in the oven to bake. Then when I reheat the thighs were way more moist than the breasts.

    The reason I switched to the instant pot though was because I usually have a few trays of veggies in the oven, and didn't want to take more time. I can now meal prep an entire week in just under an hour with the instant pot and my oven.
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    Originally Posted by x-trainer ben View Post
    This! All of the cooking mini chef's that i know prep 1 to 2 days early so that the chemical reaction takes place in the bag and the flavors get into the meat.
    Then a charcoal grill to top it off. There are tons of "low salt dry rub for chicken" out there.
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    I found some Mrs. Dash marinades online, will try those.
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    Originally Posted by havoc00 View Post
    convenience, time is money boyo
    yes because it is really that difficult to put chicken in a bag then put it in an oven and afk

    time is money yes, so keep wasting all your money on overpriced chicken to save you time so you can make more money to buy over priced chicken

    or fuk it , you do you CEO
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    Marinate the breasts in a bag for an hour prior to cooking, then flop them in the slow steam cooker on low over night.

    That's what I do and it comes out moister than your girl when she cheats on you.
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    I have started cooking my chicken on the skillet. I use a meat pounder to flatten them out really well (both sides) and season both sides. I then sear one side, flip and cover with a glass lid to cook the rest of the way. The Chicken is only 1/2" thick usually so a batch takes under 10 minutes. Holds moisture really well and tastes good for 3-4 days.

    This is coming from someone who typically dry heaves when eating chicken breast.
    6'1 - 240lbs

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    Lately I have been buying the pre seasoned breasts & they are always juciy and full of god knows what hormones. but damn they taste good.
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    Originally Posted by havoc00 View Post
    Just order these, only $120 for 10lbs of chicken

    I did this subscription for a month. I was really unimpressed with the chicken unfortunately. You can tell they mix good cuts with some rubber poverty chit. The flavors are just meh too considering the calorie content is a decent amount higher.
    6'1 - 240lbs

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