How do you cook your chicken?

I use this for pork steaks, pork chops, country-style ribs, chicken thighs or breasts....

My favorite recipe:

4-6 portions of meat of your choice (4 oz each or so)
2 Tablespoons Balsamic vinegar
2 Tablespoons Worcestershire sauce (I use reduced sodium)
2 Tablespoons brown sugar
2 Tablespoons unsalted butter, cut into cubes
salt & pepper

Preheat oven to 350F.
Line a 9x13 pan with heavy duty foil. Pepper & lightly salt meat on both sides and place in pan. In a small bowl, whisk together the vinegar, Worcestershire sauce and brown sugar, and pour evenly over meat. Dot meat with cubes of butter.

Cover pan tightly with foil. Bake at 350F for 30 -60 minutes (30-35 for small chicken breasts, 40-45 for thighs & pork chops, 50-60 for pork steaks & country style ribs). Uncover, bake another 10-15 minutes.

I change it up all the time. I will replace the balsamic with rice wine vinegar, and the Worcestershire sauce with low-sodium soy sauce, and will add a pinch or two of Chinese 5-spice & a pinch of extra hot red pepper with the salt and pepper. You can even add a couple dashes of sriracha if you like it even spicier (and I do :drinker: )

I marinate in mix of soy sauce, sugar, sriacha and tumeric for 1-2 days. The salt and sugar kinda cures it like a ham, stays nice and moist.

Outside on the grill.

One of my weight loss goals has been to find a way to make my chicken taste like chicken wings without the massive calories (i still eat chicken wings, and they will eventually pry a bone out of my cold dead hands, but I wanted something i could eat more often).

So for me it starts with boneless thigh. I can use breast as well if I am absolutely forced too. A heavy bottomed pan and a touch of Avocado oil (2 teaspoons). I don't choose that kind of oil for any magical properties, just because it has high smoke point.

Get the pan hot, toss in the oil, toss in the boneless chicken thigh (I sometimes even cut it into wing like shape, sometimes leave whole). I also usually toss a steak weight/bacon press on top of it to ensure maximum crispiness. Cook the ever living **** out of it until it is crisp. Then take pan off heat - hit it with some Franks Buffalo Sauce (so low in cals and has a butter taste...yes I know it isn't natural but...shrug), toss it around a bit then nom.

I bake large quantities in the oven at once and then reheat individually, because I live alone.

My go-to is ginger, garlic, cayenne, mustard, salt, pepper, and soy sauce. It might be a little spicy but I tend to have boring old steamed vegetables with the chicken so the contrast is yummy.

Golly. This thread looks delicious.

My super lazy and yummy chicken marinade (best for grilling): olive oil, balsamic vinegar, dijon or whole grain mustard, salt, and a squirt of lemon. Nom!

I usually do bone in, skin on chicken breasts with a bit of water in it on a frying pan with sea salt and a splash of lemon juice. Maybe a bit of garlic salt. I try not to use oils in my cooking anymore.

I do the same with chicken legs. We don't have an oven so I use the frying pan mostly.

The past two times I have made chicken I have brined it.

dissolve 2 tsp. salt in 2 cups cold water in gallon size zip lock bag.
5 boneless skinless fresh (not frozen) chicken breasts (I pound them with a meat mallet to uniform thickness and cut in half)
marinate in brine for at least 1/2 hour (up to 3 hours) in refrigerator. Rinse and pat dry.
Sprinkle with dry seasoning of your choice (We like Mrs Dash onion and herb)
Grill on George Foreman or any grill. Do not overcook (use a meat thermometer)


Comes out moist and tender. I grill enough to have for salads and meals through the week.

I love to cook it all depends on what type of meal your preparing. My basics are seasoning salt, black pepper, and garlic powder, but there are many different ways to prepare it

just put a little bit of olive oil on the pan and pan fry it. Then follow up with some brown rice and steamed broccoli. You can substitute rice for a sweet potato. You can have to spice is like oregano and pepper on the chicken. It's simple and super delicious and healthy and a lot of protein