Help with Cooking?

Question

I plan to marinate/bake some boneles skinless chicken. However, it always comes out too dry. Maybe Im cooking it too high or leaving it in the oven too long. What is the best way to make juicy boneless skinless chicken?????

Answer 1

Basic, oven 350, 35mins, internal temp165.
Depending on what you marinate your chicken in has a big effect on how it retains moisture, high heat, over cooking and over salting depletes moisture. Covering and bagging "sweats" the moisture out. For moist chicken you need to infuse it, buttermilk or oil based marinade will retain the original moisture content of the chicken. Stay away from acid based marinades, if you want a lemony flavor, make a glazing sauce. Cook as above and you'll see and taste the difference.

Answer 2

Some people leave the skin on until after cooking to keep it moist.

You need to cook it quickly in a hot oven. The time varies with the size of the breast. It can be broiled under the broiler, or on a grill outside. It does not need to be turned over if you are baking it. Try 450 for 20 minutes and then check for pinkness on the thickest part. Since it is boneless, try pounding it so that it is flat and more the same thickness. Check a cookbook for timing per pound for boneless chicken. The key is quick and hot. Too long dries it out.

Answer 3

Whatever pan you put it in, cover it; that's the number one way to keep it from drying out. #2, put some kind of liquid in the pan with it, 1/4 of liquid per chicken breast should be enough--chicken broth if you just want plain chicken, a marinade of some sort if you want more flavor...just so long as you've got something liquid over it and in the pan with it. A tablespoon of butter on top in addition never hurts. I don't know how long you're cooking it, but 4 chicken breasts are usually more than done after 40 minutes. I'd check them at 30 minutes by cutting into one in the center; if the meat is white and not pink, then it's already done.
Also, make sure they're thawed and not frozen when you start cooking them, b/c if they're frozen, the juices will seep out as it thaws and cooks at the same time. There's also, higher risk of salmonella if you start them frozen. You can safely thaw them by putting them in a plastic bag and putting it in warm water, just be sure to clean the container that holds the water.

Answer 4

If you marinate it, you should cook it at 400 degrees for 20 minutes. (unless they are very large, you may need a few more minutes). If you are cooking it in the marinade, you may want to cut your time a little, because it will pretty much boil. What you should do to be sure you aren't over or under cooking it is get a meat thermometer. The chicken should be between 165-170 Fahrenheit (anything over 170 and it will lose its flavor).

**Make sure you let the chicken rest for a few minutes when they come out of the oven. If you cut it right away all of the juices/flavoring will run out. (This is with any meat)**

Answer 5

Marinate the chicken with the following:
Juice of 2 oranges, salt, pepper, 1 clove of garlic, and teaspoon of butter
You can place it in a Ziploc bag overnight to marinade.

When you are ready to cook - place the chicken breasts in a baking dish - pour a little bit of chicken stock or the juices from the marinade in the dish (just enough to coat the bottom) and cover with foil to bake. About 5-10 minutes before the chicken finishes baking, uncover to brown the top. The liquid in the dish steams the chicken while it bakes so its juicier.

Good luck!

Answer 6

Bone-in chicken stays juicer and has more flavor, but you can bake your boneless breasts [depending on the size] for about 8 minutes per side in a 350 oven. Bake just until the chicken is no longer pink and the juices run clear. Not a moment longer.

Answer 7

I put chicken broth ( or you can use Teriyaki sauce) in a baking dish about an inch deep and cover it with foil and bake them for about 30-45 min. on 350 degrees. (depending on how big they are-I'd check them around 30 min.) Keeps them very juicy!!! Then if you want to put BBQ them just heat up the sauce and then let them sit in the BBQ until time to eat. That's how I make them all of the time. In the summertime I do it on the grill, basically the same way, I boil the chicken in a disposable pan with beer, covered with foil and when they are done, slap them grill and cover them with BBQ sauce just enough to get the "grill flavor". YUMMY!

Answer 8

If you will bake it with the skin on it, it will be juicier. If that isn't a possibility, then keep it covered - exposure of skinless chicken will dry it out severely. Also, you may want to consider leaving it on the bone - this helps preserve moisture.

Answer 9

your first problem is your product choice... boneless skinless chicken is usally breast, the dryest and most sensitive part of the chicken, and then all the protective skin and bone is cut away. try boning and skinning a thigh.

if it has to be a breast, poach it in marinara sauce, keep the temp at around 185 degrees to 195. do not let it boil.

Answer 10

Put it in the baking dish and cover with foil. Leave it covered when finished.