Wanted: Moist or Juicy Chicken recipe!

[LiquidEL]

If you have a recipe (cooking style) that can make a chicken breast come out very moist, I would love for you to share it. I am so very tired of dry chikcen breast that I grill.

I do not like onions. When it comes to spices, I'm more into mild foods then hot foods. So peppers have to be kept in check. But other then that, Im down for any other suggestions regarding cooking the damn chicken breastestes.

[speedracer59]

I like to use a food injector. I like to inject chicken with stuff like Italian salad dressing, vinagrette salad dressing, bbq sause.

[jj220]

Chicken is so easy to tackle. First, heat your oven to 400 degrees. Place your oven proof skillet over medium high heat. Now chop up one sprig of rosemary and 1 sprig thyme. Peel 4 garlic cloves. Salt and pepper your breast. I like kosher salt. Pour some olive oil in the pan and cook the chicken for about 2 or 3 minutes per side, until browned. When both sides are browned, through in the herbs, and garlic. Put the whole skillet in the oven for 10 minutes. The chicken comes out juicy as hell. See by searing the chicken breast first on high heat, your seal all the juices in. Then you gently finish the breast off in the oven. THe chicken picks up the aroma's from all the garlic and herbs.

[GearTripper]

i prefer the injection method also... get some nice italian dressing and inject prior to cooking.

[bonebreaker]

When I grill chicken breasts, they are always juicy. Just make sure you get the grill to it's maximum heat before putting the chicken on, always grill on high. MAKE SURE THAT YOU DON'T PIERCE THE BREAST WITH A FORK OR SOMETHING WHEN YOU TURN THEM OVER, use tongs. Plus, I always rub a wee bit of olive oil on them before they go on the grill. If you are grilling boneless chicken breasts, it shouldn't take more than 6 or 7 minutes per side, (according to how good your grill is). DON'T OVERCOOK, that's the main reason for dryness. BB

[Gary]

being a lazy cooker, I buy the marinades at the grocery store. There are shelves of different flavorings from teryiaki to lime. Marinade the chicken breast for a minimum of 3-4 hours in the frig.
Heat the oven in the range of 400-440. Every oven is different so some experimenting is necessary. Use a covered oven dish with just a little water to barely cover the bottom of the dish and cook for 35 minutes.

[mbbransc]

Another lil' tip on grilling... remove the marinating chix from the fridge about 30 minutes prior to putting on the grill. A super cold chix on the grill means it has to cook longer and the outer sides become dry by the time the middle is cooked.

Also use a meat tenderizer on uneven breast. Beat the breast to the same thinkness all over and you ensure even cooking throughout. **NOTE: Don't beat so hard that you puncture the "skin" of the breast.

[Shibby]

If you don't have the food injector then just get a big container a couple bottles of your favorite sause.( ie. italtian dressing, fench dressing, BBQ, steak sauces or mixes) Stab your raw chicken with a knife all around not tearing it apart though. Throw it all in the container let it marinate for around 8 hours. That;s how I do mine and it's allways not dry .:p

[Sootybaby]

If you are not too worried about fat. Not to much here. Just cut the breast into 1 cm thick strips and fry on non stick pan over high heat BRIEFLY to seal the meat . Then either transfer to medium oven (180c) for few minutes or wrap in foil if they chuck is mroe cooked and it will finish itself off. Remember if you leave the meat to rest for say 5 mins after the initial cook time the fibres will "relax" and meat will be sucullent. Try cooking 2 pieces of chicken then cut 1st straight from grill and see the juices flood out of it. Leave 2nd for 5 to 10 mins in warm place (140c - or switched of oven) and even if cooked for less time it will be well tender and the cooking process will have continued even after the initial cook process. Probably more nutritional value in this less agressive cooking method.Sure tastes better. We have a guy over here in england called Heson Blumenthal (Fat Duck- in Bray, top restaurant) who seals his meat in a bag and rests in in water at 50-60C for about 3 days to really slow cook it, then browns the outside with a blow torch for that "natuaral" look. It is the most tender meat I have ever eaten. Crist on a bike - if we have to eat our protien, might as well make it tast great yah!

[mmand3d]

Try the drunk chicken...

Buy a whole fryer and place the butt end of the chicken over the beer. We use tallboys.

I like to rub spicy mustard over the outside and also sprinkle Tony Cachere's seasoning on the outside.

Place on the grill, medium to low heat, for about 90 mins.

I guarantee you'll have some juicy chicken.

[babylon]

hmmmmmmmm survey says ; USE MARINADES lol. the longer u marinade the juicier and more better tha chicken ,,,,,., ..

[Puddles]

If you like marinated artichoke hearts, this one's easy.

One large Sam's Club size jar of marinated artichoke hearts emptied into either a rectangular pan (for oven cooking) or a big non-stick frying pan (for stove top cooking). Add in a 6 lb bag of chicken breasts or tenders, cook until the chicken is done (20-25 minutes on the stove top or 40 minutes in the oven covered with foil at 375). I also like to add a family size bag of broccoli florrets into the mixture. You can also brown some fresh garlic in a little olive oil if you're doing it on the stove top before adding in the other ingredients. I like to eat it served over brown rice. If you don't mind the added fat, sprinkle with a little parm. cheese.