Do you think this recipe would work for boneless skinless chicken breasts?

Question

It's for a whole chicken. Also I would'nt be able to do it overnight, 3 or 4 hours at the most, but maybe it wouldn't need it as much since it's smaller and there's no skin.

http://www.recipezaar.com/8782

Answer 1

I don't see why it wouldn't, just adjust your cooking times, and bake it until the internal temp reaches 180* and then it will be done. It should not take 5 hours for boneless skinless breasts. It sounds good let me know when its done, I will be right there..

Answer 2

My suggestion is rather easy given that the original recipe calls for a 3 pound roaster (serving size is 6 @ 1/2 pound per person).
Make the "seasoning" mix and place it in a jar with a tight lid. You won't need all of it when cooking chicken breasts.
Place the breasts in a zip top bag with approximately one Tablespoon of seasoning per breast. If you do this the night before it will marinate all day while you are working and it will be ready when you get home.
To bake, set the oven at 325 degrees. Since you have no skin on the breasts to protect it from drying out the low temperature would defeat the purpose of keeping it moist. Whole or bone in pieces have the advantage of cooking both internally (due to the heat conducted by the bone) and externally from the dry heat of the oven. Also since you will not have the pan juices created by the whole chicken I suggest you pour a bit of chicken stock into the bottom of the pan, 1 cup should be more than enough. Use this to baste the breasts, adding more if needed. Total cooking time, depending on the size of the breasts, should not be more than 40 minutes.

Answer 3

It would work. You definitely wouldn't need as long to cook it because it's not on the bone. Be careful with the time though because it could very easily dry out and end up tasting like cardboard. It's sounds like a great recipe, chicken cooked on the bone and with the skin is so much more flavorful. Don't let the diet nazis scare you that skin is no good. People have been eating it that way forever.

Answer 4

Try putting the mixture in a zip-lock bag, add the chicken breast. Shake and put in frig for the 3-4 hours you have. This will maintain the most seasoning since the breast will be totally covered with the flavoring.

Although that is probably what you had in mind. I realized that after I read the recipe for the 2nd time. But yeah I think it would work. Healthier too.

Answer 5

Yes I think it would taste delicious but I would change the recipe a little bit. Do everything according to the directions but instead of cooking the chicken breasts at a low temperature for such a long time ( I think they would dry out and get a little stringy ) I would cook them at a high heat, maybe about 400 F for about 25-30 mins. They should come out tender and juicy if you do that.

Answer 6

The recipe sounds delicious. I agree that without the mass of meat and bones to contend with, 3-4 hours should be fine for marinating, though 8 probably would be better. I imagine as well that your cooking time could be cut down and just go by getting that internal temp to 180. Check it after 2.5 hours and see. Good luck!

Answer 7

Mabe try cooking it in an oven bag to seal in the juices. You can substitue chicken breast for almost any recipe that requires poultry. The bag can help keep moisture in. The only thing is that the sauce may not cling to the meat without the skin but it will be juicy. I've done wings in them and they are great. Good luck!

Answer 8

I wouldn't risk it. You need all those juices that the whole chicken provides. If you don't like the skin remove it before cooking. Skin tho asts like a "jacket" and keeps the moisture in.

Answer 9

Yes. It should work. Since it's a rub --

Rubs add flavor, seal in juices, and, in some cases, form a delicious crust. They can be applied just before cooking, or applied to the food and refrigerated for several hours before cooking for more pronounced flavor.

Answer 10

Yes It would work but use smaller quanities in the ingredients not use for the whole fryer use enough just for the chicken breast.