Making chicken tasty... (again)

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  • snowflake954
    snowflake954 Posts: 8,399 Member
    just_Tomek wrote: »
    Honestly.... with sooo many recipes and cooking methods, I dont understand how people still manage to overcook their chicken breast??!?!

    I think chicken breast and fish are easy to overcook. I think because they're afraid it'll be raw in the center. It takes awhile to get the hang of it.
  • missysippy930
    missysippy930 Posts: 2,577 Member
    I’m not a fan of dark meat, and it is easy to overcook boneless, skinless chicken breasts. It helps if you use a meat mallet to pound the breast to an even thickness before cooking and use an instant read thermometer. It should be cooked to 165 degrees F. Use any spices you like to season. I remove from the oven at about 160-162 degrees and let it rest lightly covered with foil. It continues to cook while resting.
  • cosmichvoyager
    cosmichvoyager Posts: 237 Member
    I marinade boneless chicken thighs in a plain yogurt/garlic/cumin/lemon mixture overnight, then bake or grill.

    Another ingredient I love to marinade chicken in is shio koji, it’s japanese. It’s a live fermentation culture and in like 2 hours makes chicken taste beyond delicious. Google shio koji marinade for more ideas.
  • Katmary71
    Katmary71 Posts: 7,145 Member
    I've been making chicken salsa in the Instant pot. I don't like dark meat so I put 2 frozen chicken breasts in with liquid and salsa for 7 minutes natural pressure release. I add extra salsa at the end, some shred it. I don't have a convection oven but my mom marinates with a white balsamic dressing and they come out super juicy.
  • kshama2001
    kshama2001 Posts: 28,052 Member
    snowflake954 wrote: »
    just_Tomek wrote: »
    Honestly.... with sooo many recipes and cooking methods, I dont understand how people still manage to overcook their chicken breast??!?!

    I think chicken breast and fish are easy to overcook. I think because they're afraid it'll be raw in the center. It takes awhile to get the hang of it.

    I used to worry about under cooking chicken but no longer now that I have an instant read meat thermometer.
  • kshama2001
    kshama2001 Posts: 28,052 Member
    XLNC1981 wrote: »
    Am feeling the flavours... kinda looking for to meal prepping come Sunday. Always been a breast man but I’m going to be all over the thighs thanks 2 some of you lot! 😜

    Let us know what you made and how it came out :)
  • acpgee
    acpgee Posts: 8,003 Member
    For cooking whole chicken I like to spatchcock which means cutting with scissors along the backbone and then flattening out the chicken on a roasting tray or sheet pan. This is the only way I can get breasts and thighs to correct doneness simultaneously when roasting a whole chicken. This technique makes use of the fact that a conventional oven is hotter around the perimeter (where the legs are) as opposed the centre (where the breasts are).

    Also for roasting chicken I swear by dry brining which improves tendersness, which means salting a day in advance.

    https://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

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