Grilled chicken help

onederwoman
onederwoman Posts: 1
edited November 12 in Recipes
I normally cook a lot of stews or casseroles but I really want to learn how to grill chicken (on the stove) properly and with a healthy sauce to go on it. I don't like dry chicken. Can anyone share a recipe for this? I'm a terrible cook :(

Replies

  • jessmm1229
    jessmm1229 Posts: 19
    I always find a meat thermometer helps. Especially the ones you can program and it beeps when your meat is cooked. If you like salsa, put your chicken in a pan with some salsa and water or chicken broth, insert meat thermometer, cover pan and let cook. Doesn't take long and keeps the calories down :smile:
  • btanton27
    btanton27 Posts: 186 Member
    I like to season with garlic and pepper brown on both sides then put a small amount of broth in the pan and simmer covered on low for another 20 min or so. It stays moist and tender. I use it for anything from chicken tacos or salads or soups and sandwiches...
  • dklibert
    dklibert Posts: 1,196 Member
    edited February 2015
    I find there are a few things you have to do for great chicken. Don't start with cold right out of the frig chicken. Take it out first drizzle or rub with oil, season with salt/pepper or another seasoning or an marinade and let it sit while you heat the grill pan or get the rest of your dinner prepped. Then like others have said get an instant read thermometer. Grill about at least 5-6 minutes a side, maybe more depending on the temp of your stove. Remove it from the pan at internal temp of 160 degrees. Then cover with foil and let rest 10 minutes. The temp will rise a little more and the juice will redistribute in the meat. This last step of resting maybe the most important part.

    Here are some salt free seasoning that are delicious:soupspiceeverythingnice.blogspot.com/2014/05/no-salt-seasonings.html

    I like Lawery's season salt and herb de provenance on chicken too.
  • missiontofitness
    missiontofitness Posts: 4,059 Member
    I use a roasting dish with a rack in it. Gives you the "grill" marks on the chicken, and helps cook it evenly without it drying out. Best method I've found is cutting breasts into cutlets (thinner pieces of meat), marinating those, and cooking for around 30 minutes in the oven around 350, flipping frequently. Cutting the meat thinner helps it cook faster, plus you can have more servings on your plate!
  • nancytyc
    nancytyc Posts: 119 Member
    I find that cooking chicken on the stove top gives me the perfect chance to get some curry or turmeric into my diet. Both of these spices are excessively good for you and taste great on chicken. I start by making the pan hot (with no oil in it), remove the pan from the burner and then put in one tablespoon of organic coconut oil (unrefined, you want the coconut taste). Once the oil is spread over the pan, place the chicken into the pan and return to the burner. RESIST the urge to turn the chicken (I am assuming breasts, 4 large) until it is half cooked through. Turn the chicken and begin to prepare the sauce: 1 tsp curry, 1 tsp turmeric, 5 tbs full fat sour cream, 1 tbs heavy cream, 3 ounces grated extra sharp cheddar cheese, 2 tbs dried chives (mix in pan and heat slowly on low heat until cheese is melted and sauce is creamy, stir contstantly). When the chicken is done, turn the heat down and pour the sauce over the chicken. Leave on low heat (lowest) for another 20 minutes, just enough heat to barely cause the sauce to bubble, covered. Just before serving, top the chicken with unsweetened toasted coconut flakes (about 1/2 tbs per breast). This serves nicely over a bed of wilted spinach and tofu pasta. YUM!!
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