I've got a George Foreman grill but how in the hell do you cook chicken breasts without drying them out? I'm paranoid about undercooked chicken so maybe I'm just cooking them too long...?
Also, what are some ways you can spice them up so eating them won't get so... boring. I've used Lemon Pepper but even that is getting old..
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Thread: Chicken Breasts?
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03-23-2006, 04:45 AM #1
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Chicken Breasts?
"Do you think SHE actually felt like that was a sexual thing he was doing? She's like 6. Only an actual p3do would think that she thought he was groping her, too."
"Not that it's impossible to touch a minor inappropriately, but it is true that a 6 year old girl will not recognize someone putting a hand on their chest as groping, whether it is inappropriate or not."
- Jayarbie
https://forum.bodybuilding.com/showthread.php?t=182007113&p=1671975503#post1671975503
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03-23-2006, 05:13 AM #2
I learned to just stay there with them and I have noticed that the cooking times they give is usually a few minutes high..So if it says it takes 9 minutes it'll be done at 7.
One other trick there is a timer on my oven so I set it for about 5 minutes which gives me that time to do other things before I start watching them.
Marinading helps also and I never cook breasts that have bones in them cause the bones keep the grill from laying on the meat which means uneven cooking.
I use the KC masterpiece marinades and am now addicted to the Carribean Jerk sauce. It is pretty close to the jerked chicken I payed big bucks for at a restaurant.
One more thing you can google marinades and make some that are almost no-cal.Last edited by Chipman; 03-23-2006 at 05:17 AM.
HuH?
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03-23-2006, 05:13 AM #3
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03-23-2006, 05:22 AM #4
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03-23-2006, 05:52 AM #5
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03-23-2006, 06:04 AM #6Originally Posted by Bushmaster
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03-23-2006, 06:32 AM #7
I bake half a dozen at a time and put them in the fridge. Later I take them out, slice them up, nuke em', put them in a low cal-whole grain tortia w/low fat cheese + salsa and/or taco sauce. Haven't got tired of them yet...
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03-23-2006, 07:04 AM #8
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03-23-2006, 07:16 AM #9
Just stroll down the seasoning aisle and pick up a bunch of stuff - but try to shoot for the 'salt-free', they taste better and you can heap them on without your chicken becoming really salty.
I first thaw out my chicken breasts in some cold water for an hour or two (obviously only if they're frozen). Then turn the Foreman on to 360, let it warm up, season the chicken, and throw it on. After about 4-5 minutes the outside looks pretty done but the inside won't quite be. So I cut it in half with a knife and let it cook for another 2-3 minutes until it's the right tenderness and cooked all the way through. There you have it.
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03-23-2006, 07:41 AM #10
Here's an idea: Don't use the foreman! 8-P
I have a really nice Calphelon non-stick grilling pan, and it works just like a grill, but with a lot easier clean up and better cooking.
THe key is to not overcook it, as you said, being paranoid about undercooking usually leads people to overcook. Mare sure you DON'T pierce the outter layer of the breast after you start cooking it..all the juice will come out....
Here's what i put on my chicken breast when i just grill it:
Lots of paprika, lots of large ground pepper, some cayenne and garlic powder, a little basil, tumeric, and coriander....mix all that stuff (and i mean lots of it) into a rub, then just rub all over your breasts (haha.........the CHICKEN breasts.....), or just puthe ingredients in a tupperware container with the breasts, add a little olive oil, and shake it all around....then put them on a HOT grill, make sure hte grill is hot before so that it should sizzle loudly when you put it on...then make sure not to move the grill/chicken until it's either done or ready to be flipped....
I do this, and my chicken breast is always juicy like a steak, it doesn't flake at all...
Also, if you get a dry breast once ina while, try doing something else with it, like cut it up in a salad or stir fry or somethng where you won't notice ther dryness...
Hope that helps!Age 22
Current 155lb w/ a hurting back :-(
5'11"
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03-23-2006, 07:52 AM #11
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03-23-2006, 07:59 AM #12
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03-23-2006, 09:54 AM #13
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03-23-2006, 09:54 AM #14
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03-23-2006, 10:04 AM #15
I would say almost all chicken breast is done at around 7 minutes, assuming its not frozen in the middle. I cut the thickest breast open at 7, if its done, they are all done. Dont poke or pierce each breast, this drains much of the juices.
I cook 6 breasts at a time, and put em straight into a tuperwear in the freezer for 20 minutes, cool em before putting em in the fridge. Over the next few days, I simply heat em in the microwave. If they arent peirced, they stay quite moist.
BTW, I go to trader joes, and use the "rotisserie" spice blend, the "lemon pepper" blend, and sometimes just good old salt and pepper. This keeps it more interesting day by day. Oh yeah, try a little thai penut sauce with the breast, over a little rice with salad, now THATS good.
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03-23-2006, 12:28 PM #16
- Join Date: Jul 2003
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Great ideas - thanks everybody!!
"Do you think SHE actually felt like that was a sexual thing he was doing? She's like 6. Only an actual p3do would think that she thought he was groping her, too."
"Not that it's impossible to touch a minor inappropriately, but it is true that a 6 year old girl will not recognize someone putting a hand on their chest as groping, whether it is inappropriate or not."
- Jayarbie
https://forum.bodybuilding.com/showthread.php?t=182007113&p=1671975503#post1671975503
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03-23-2006, 02:34 PM #17
I hate going through the trouble with marinating and all that since I get home late anyways. So what I do is just defrost a breast and throw it in the grill. Then after it's done, I take it off the grill and I put bbq sauce on it while it's still super hot. It tastes just like it was bbq'd. So obviously, I use all different kinds of bbq sauces to mix it up. I like spicy honey ones the best.
As for cleaning, the trick is to clean it asap after you take the chicken off while the grill is still super hot. It wipes clean with just one swipe of a napkin.
Bugsy
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03-24-2006, 07:55 AM #18Originally Posted by Bugsy
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03-24-2006, 08:15 AM #19
- Join Date: May 2005
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Bump for Iceman's comment. Since I have started to use a pan my forman hasn't seen any chicken. Get some Mrs. Dash no sodium marinade. Put the chicken in the pan and cook it in there. Keeps the flavor and the moistness. By far the best trick I have learned. Well, aside from mixing oatmeal with water and drinking it instead of eating it when I just need carbs.
Far Beyond Driven
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03-24-2006, 11:53 AM #20
I prefer to bake my chicken than grill it. Put in some chili pepper, fresh lemon, garlic, etc with a breast onto a piece of foil. Fold it up and pierce some holes in the bottom with a fork. Put it in an oven and bake for ~35min @ ~375 degrees. It is always really juicy and really delicious when I cook it this way.
I'm never afraid to undercook chicken. Getting a little salmonella is something that I feel is worth the risk when my reward is juicy, tasty chicken.
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03-24-2006, 12:08 PM #21Originally Posted by Bushmaster
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03-24-2006, 01:54 PM #22
was just about to post something similar, before cooking them put some holes in them with a needle or meat tenderizer and let them marinate in an olive oil mixture, the olive oil will penetrate the meat and keep your chicken rather juicy no matter how you cook them (broiling like that will make them fall apart)
I always grill them after an olive oil based marinade and they are juicy as hell, you can also sear them first to keep the juices in no matter how you cook them, I have a cast iron plate on my grill and just sear them on both sides for like 3 seconds (Very hot plate) and that will keep juices locked in if you use a marinade or not, if they are coming out dry, your not cooking them properly, same goes for any meat.
Baking will an aluminum foil "trap" to hold moisture in will produce the juiciest chicken.Last edited by grapemaster; 03-24-2006 at 01:59 PM.
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03-25-2006, 04:01 PM #23
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03-28-2006, 03:45 PM #24
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03-28-2006, 04:01 PM #25
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03-28-2006, 05:00 PM #26
foreman is tough cause it usually does dry the chicken out but the tin foil idea sounded great. I would go w/ balsamic vinagrette(sp?) and some broccoli maybe even some fresh mozzarella. Also, if you are scared about over/under cooking, when you think it is getting close just cut the chicken open and see if there is any pink inside.
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03-28-2006, 05:47 PM #27
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03-28-2006, 05:47 PM #28
Agree about baking.
I just take a whole package of chicken breasts and put them in a casserole dish. I put vinagrette (natural, no HFCS) on it and tin foil on top. At 350 it takes about 25 minutes, but makes incredibly tender chicken. I cut it into strips and put them in a big ziploc bag to have good snacking finger food that can easily brought to class or work too.
Sorry if this is too much like the rest of the posts.
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03-28-2006, 07:10 PM #29
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