Also i wanted to make the chicken breast like the resturant any ideas please !! thanks no rude answers
2006-12-30 05:34:53 · 10 answers · asked by SImmone W. 2 in Food & Drink ➔ Cooking & Recipes
and how do i get the grill lines do i need a grill to do so or can my oven or broiler do so
2006-12-30 05:35:59 · update #1
You can broil it in the oven, works best if you have a broiler pan. The best way to keep it from becoming dry is to marinate it for an hour or so before cooking it, and to NOT overcook it. I marinate it in orange juice or balsamic vinegar with garlic and herbs. It makes it taste good, keeps it moist and smells great while it cooks. I don't know the exact times for broiling chicken, but most good cook books have charts for times and how far from the broiler it should be. Good luck.
2006-12-30 05:44:42 · answer #1 · answered by Anonymous · 0⤊ 0⤋
The trick to really juicy chicken is brining. I think the quantites are pretty close here: You take 1 gallon of water and add 1/2 cup of Kosher salt and 1/2 cup of brown sugar. Mix well. Place chicken in a resealable plastic bag and pour mixture into bag unitl 2/3 full. Close and refrigerate anywhere from 4 hours to 24 hours. You can also add spices to the brine mixture, experiment with favorites and see what you like (I like garlic and onion). Then bake or grill.....tenderest, juicyest chicken you'll ever taste!
About the grill lines, I'm not sure, I always use a George Foreman grill.
2006-12-30 05:46:55 · answer #2 · answered by Star G 4 · 0⤊ 0⤋
do you have a grill pan? You can always marinate the chicken and broil it on top of a rack with a pan underneath. If you want the lines you will need a grill pan or a grill because those lines are caused by searing the meat. If you are looking for a great grill pan for a very reasonable price go to
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2006-12-30 05:45:17 · answer #3 · answered by ridinghipshot 2 · 0⤊ 0⤋
George Foreman grills and the like will do a great job with giving you grill lines and keeping the chicken tender. You can get one at Sears for 20 bucks
The key to juicy chicken breasts is to not overcook it and to wait a few minutes after cooking before cutting it. Also you can marinate the breasts in Italian salad dressing overnight in the refrigerator.
2006-12-30 06:01:33 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
2Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts
Preheat the oven to 500F.
Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.
Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.
Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.
2006-12-30 08:22:27 · answer #5 · answered by scrappykins 7 · 0⤊ 0⤋
From experience, I only used FROZEN chicken breasts. They tend to NOT be DRY when you cook them as the ones that are fresh ARE. I think it's the salt water solution that they use for processing the meat with. I saute mine with a little olive oil in a nice hot cast iron skillet for a few minutes on each side. I also season mine with Lawry's seasoned salt, garlic powder, and black pepper.
2006-12-30 05:56:12 · answer #6 · answered by Common_Sense2 6 · 0⤊ 0⤋
i don't believe you can grill (with lines and all) unless you have a grill. do you have a george foreman? well anyway, i use a regular frying pan, throw the chicken in there with water, cover w/ a lid and it's incredibly juicy.
2006-12-30 05:41:03 · answer #7 · answered by schneb 3 · 0⤊ 0⤋
you are able to test with all little ones of seasonings and handmade sauces. you are able to desire to be careful with the bottled sauces... many are very intense in sodium and sugar... 2 issues that are actually not healthful in case you're attempting to devour fit. I desire combos of seasonings. i purchase some salt-unfastened seasoning/spices mixes. Costco (warehouse procuring) has a astounding organic and organic mixture, yet I truly have got here across others that are salt-unfastened besides. First I brush the poultry breasts (skinless) with olive oil, the generously sprinkle on the seasoning. That side down, then repeat and turn. including a squeeze of sparkling lemon provides to the flavour. Frying isn't unavoidably undesirable the two. attempt paying for some almond flour. i take advantage of it for fish and poultry products (slicing breast in strips) fairly of bread crumbs, yet each now and then i'm going to blend the almond flour with somewhat total wheat bread crumbs too. Almond flour (or almond meal) is organic almonds floor to a flour-like texture. I moisten the breasts in Egg Beater, yet an egg overwhelmed with somewhat chilly water is positive, or in simple terms moisten with water. I usually upload a lemon pepper seasoning blend to the almond flour and/or tarragon). Then fry in canola oil. Oil in simple terms desires to coat the pan. skinny strips cook dinner directly.
2016-10-28 17:57:54 · answer #8 · answered by ? 4 · 0⤊ 0⤋
buy a stovetop grill pan (they are moderatly priced at places like walmart) heat pan on stove like you would a regular skillet, season chicken, grill 4-5 minutes on each side.
2006-12-30 08:33:17 · answer #9 · answered by ladyscorp_74 2 · 0⤊ 0⤋
I marinate mine in Zesty Italian Dressing and cook on my George Foreman or bake in the oven
2006-12-30 10:59:39 · answer #10 · answered by Brenda C 1 · 0⤊ 0⤋