What is the secret to making juicy and very flavorful chicken breast?

Question

I am tired of making the same old things for dinner. Every time I buy chicken breasts and cook them, they are dry (because I want to make sure they get done) and there's not much flavor to them.

What is the secret to making a great, juicy, flavorful, chicken breast? Any good marinade ideas?

Answer 1

Hi Miss Dis,
Try this one, nice and easy
Marinade .....
Olive oil
White wine
Fresh lemon juice
Fresh lime juice
Dash of sweet chilli sauce
Little balsamic vinegar
Ground black pepper
Coarse sea salt
Fresh Thyme
Fresh Basil
Dried juniper berry's (leave whole)
Garlic puree
Mix all of these together well, place supremes in a shallow dish
and pour over enough to totally cover, cling film and leave over night, when required shallow fry in a little sesame oil and serve
on a bed of mixed leaf, cucumber and lemon salad.
A nice crisp chilled glass of Chardonnay would be just perfect to
compliment this dish.
For even greater moister retention try steaming.
Tip: with the marinade when finished jar seal it well and use again
bon appetite

Answer 2

The secret is to keep the chicken breast in a marinade in a baggie for awhile before you cook it. The longer you keep it in the baggie, the more the chicken breast will pick up the flavor of the marinade and the less chance of it being dry.
A really easy marinade is to use lemon,oil, basil, garlic, and a little pepper. It works great and is easy to make. Also you can just put some interesting salad dressings on as a marinade.
Try using something with a peanut butter base, that can be really interesting, use the peanutbutter, a little oil to be able to break down the peanutbutter, a little chili, a little garlic, and you have a marinade. It's easy to just play around with what you have in the kitchen and you can come up with a lot of different things that work. It's fun to try different things. Use olive oil or canola oil.

Answer 3

Chick-Fil-A Chicken Sandwich

3 cups Peanut oil
1 Egg
1 cup Milk
1 cup Flour
2-1/2 Teaspoons Powdered sugar
1/2 Teaspoon Pepper
2 Tablespoons Salt
2 Skinless, boneless chicken breasts, halved
4 Plain hamburger buns
2 Tablespoons Melted butter
8 Dill pickle slices

Mix together the egg and milk. Place the filets in this mixture, and let
sit for at least an hour.
While the breasts are sitting, mix together the Flour, Sugar, Pepper, and
Salt.
Once the sitting is done, dredge in the flour. (For ourselves and our
favourite customers, after the first dredging, we would put them back in the
milk bath for a few seconds, and re-dredge! This is not company policy,
however!)
Place the Peanut oil in a deep fat fryer, and bring up to a high heat.
Once up to 375 F., gently drop into the oil, and let cook until golden
brown. (This is for those of us who do not have a pressure cooker. If you
do, follow the note below!)

Note: Chick-Fil-A actually uses a Pressure Cooker to cook the Filets in. If
you have one, use the peanut oil according to the instructions for frying in
it. Desired heat is 400 F. Once steam starts shooting through, cook for
about 4 Minutes.
Lightly butter the buns, and grill until heated through. Place two
pickles on each bun, and place a hot breast on each!
Servings: 4

Answer 4

I promise if you marinade your chicken breasts in this for 3 to 4 hrs or longer, and grill them, while basting with bbq ssuce (optional) you will get a juicy flavorful chicken breast. I also add a tablespoon of liquid smoke, if you want that truly smoky flavor. This recipe is for grilling chicken outside. I make it every week and my family devours it. If you try it, e-mail me and let me know if you liked it. [e-mail]
I use half of this recipe for 5 breasts.


Virginia Barbeque Chicken


Summer Saturdays in Virginia are filled with the smell of this chicken. It is the chicken that all the churches, boy scouts and other organizations fix for fund raisers. It is one of our favorite ways to grill chicken legs or halves. It works really well to grill the chicken and then eat later cold too. Great for a picnic!

.
10
servings
2 1/2
cups click to change U.S./Metric measurement system or number of servings
time to make 40 min 10 min prep

1 cup oil
1 1/4 cups vinegar
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon garlic salt
1 tablespoon lemon juice
2 tablespoons poultry seasoning
chicken pieces

Not the one? See other Virginia Barbeque Chicken Recipes

1. Mix all ingredients, except chicken.
2. Use a small amount to marinade about 5-10 chicken breasts or 12-20 drumsticks for a couple hours or over night.
3. Grill over very medium coals until pieces test done, basting often.
4. It works best if you use a grilling pit and allow it to slow cook for a couple hours.

Answer 5

Lot's of delicious answers here. For grilling we use the cookout calculator at charcoabob.com to help keep grilled chicken breasts juicy. Just enter the details like type of grill (charcoal or gas), thickness, and it will calculate the grilling time and give you instructions so that chicken breasts of different thicknesses come off the grill at the same time.

Another tip is to allow the chicken breasts to rest for a few minutes after grilling to allow the juices to settle back into the meat.

To spice things up we like to use a commercial seasoning like Durn Good seasoning before grilling, and then put a little of our favorite barbecue sauce in a dish and use it as a dipping sauce, just as you would shrimp sauce.

Answer 6

The secret is to not cook them too long. Chicken breasts are one of my favorite foods and I just put garlic salt, pepper, shoyu, and oil on it and bake it for an hour. Something simple, but you need to cook them just right. Do you have the ones with the bones on them? That might be the secret to making them juicy. Whatever the case, cooking them too long is the only way to make them dry. I've never had them dry before.

Answer 7

Brine them. Soak in a solution of water, salt, desired spices, and maybe some sugar or honey for a few hours before baking. Do a search in Y!A or online for proportions/methods. They'll be the best chicken breasts you ever had - juicy, tender, and flavorful.

Answer 8

a good marinade isto mix equal parts of ur favorite dried herbs and spices( oregano, garlic powder, pepper, chili powder, paprika, cumin, etc) with 1 part brown sugar and 2 parts salt. stream in olive oil until it turns smooth. marnade for up to 8 hours. make sure u dont over cook it, then it wont matter how much flavor u put in lol.

Answer 9

slow and low 300 degrees invest in a meat thermometer a fully thawed breast takes 20-25mi or untill 155 degrees internal

Answer 10

Here's what I do,

I marinate them in Italian dressing overnight.
Then I cook them on the grill, depending on how big they are, about 4 - 5 minutes on each side.

They are soooo flavorful, tender and moist, you'll love them.
and it's soooo easy to do.