How to cook awsome chicken?

Question

Everytime i cook chicken, which is usually on the grill it turn out very dry. How do you cook chicken so it comeout juicey and delicious? I was thinking of doing a lemon dill chicken.

Any ideas on how to make chicken breasts moist and juicy?

Answer 1

Here you go.
Get a jet stream oven ... one of those electric, circular gizmos that heats with an element and a fan.

Prepare the chicken by slicing it several times with a a fillet knife. Rub in salt and your favorite seasoning ... I like Cajun Catfish Seasoning. cover it with teriyaki sauce and wrap it in foil.

The foil is the real trick to keeping the bird moist. You cook it half way through the cycle covered in foil back up ... turn it over and remove the the foil for the second half.

Answer 2

Beer Can Chicken BBQ Recipe

Here’s a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We’ve used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)

To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.

Answer 3

This is a strange but wonderful recipe. Grill chicken with beer until the juices run clear!"
Original recipe yield: 5 servings.

Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 30 Minutes
Servings:
5 (change)

INGREDIENTS:

* 1 (3 pound) whole chicken
* salt and pepper to taste
* 1 cup Dijon-style prepared mustard
* 8 fluid ounces beer
* 1/2 cup Italian-style salad dressing

DIRECTIONS:

1. Prepare an outdoor grill for medium heat, and lightly oil grate.
2. Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
3. Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken.
4. Place baking sheet with beer and chicken on the prepared grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

Answer 4

Try doing a beer butt chicken. Half a can of beer inserted in cavity of chicken to where it sits upright on a pie tin. ( they have beer butt holders, can be purchased any place that has BBQ accessories)
coat the chicken with olive oil or Pam & season the chicken with a seasoning of your choice. Cook on a low-medium heat til golden brown or until joints are nice & loose. A thermometer gauge is good to have, 185 degrees for chicken to be well done. Be very careful when taking the chicken off the can as it will be very hot. Enjoy

Answer 5

The best way I have found to grill chicken is this............whatever type of chicken you use get some teriyaki marinade, and one gallon ziplock bags. aerate the chicken by poking holes in it with a fork or knife ( i recommend using thighs and legs as they have more flavor) fill the gallon bag with marinade, place the chicken in it, seal the bag, shake it up, and refrigerate it, shake the bag every 30 min. for about 2 hrs at least. now for the grill method....... i recommend charcoal. but propane is quicker. you can also get a lemon dill marinade, the most important thing is proper cook time. after you marinade juciness wont be a problem..............just make sure the meat is done throughout.........................and if you use charcoal make sure you let it burn down to a white ash or it will burn the chicken...................then do up some herbal rice, shells and cheese, and red potatoes with herbs and butter........ and then you are golden............the best cure for dryness is a good marinade and aerate the chicken properly ................for at least 2 hours........enjoy and let me know.......















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Answer 6

Try roasting it in an oven bag (large plastic bag meant for roasting meat.) This bastes it as it cooks. Put lots of pats of butter directly under the skin, the more you can get in there, the better! Add pepper, marinade, Mrs. Dash, or whatever you like.

I also love to put lots of cut vegetables (hard things like carrots, potatoes, asparagus, cloves of garlic, sliced corn cobs, etc.) underneath the bird inside the bag. This acts like a rack to elevate the chicken, and will give you DELICIOUS vegetables for a side dish. Try it sometime!

Answer 7

First go to Popeyes, get the extra spicy, next after you get home fill a fry pan with about 1 in of cooking oil, turn on med-high for 15 min (this is to get the smell of frying oil into the house) next sprinkle some flor on kitchen counter top, some more in a couple of bowls, some spoons etc, put chicken in oven on low, set timer for when guests arrive, get dressed, smudge some flour on face, open a beer, first guest arrives, b4 opening spray water on forhead.....taa daa !!!!

Answer 8

This sounds crazy, but I saw it on the FoodNetwork Channel. Take the chicken out of the package, and before you cook it dry if off with a paper towel then cook normally.

Answer 9

The main thing is, whatever sauce you use, use a lot of it, and cook the chicken slowly at a low temperature. Like 3 hours, at 300 or 325 degrees. This is what makes it falling off the bone tender. My favorite sauces: jerk sauce jar of spicy salsa cream of mushroom soup

Answer 10

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan-- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice

Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Hope you like!!!