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Small Cabin Forum / Off Topic / Grilled chicken breast recipe
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darz5150
Member
# Posted: 29 May 2021 21:28
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I came up with a grilled chicken breast recipe.
We get the boneless/skinless chicken breast packages from Wally world.
I take the chicken breast(s), thaw them out, then take a spicy cajun type seasoning. Apply it liberally, then use a meat hammer to pound them to a consistent thickness.
Cook them about 3/4 of the way through. I cook bacon on the grill. Then do a butterfly cut on the chicken. Put several slices of bacon inside. Then put maple syrup on the bacon, fold the chicken back over, and finish cooking.
It comes out with a great sweet and spicy taste. Plus, you can't go wrong with bacon flavor added.

DaveBell
Moderator
# Posted: 29 May 2021 22:27
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My pizza chicken recipe
Take a Purdue chicken breast (cause they are huge)
Cut in half length wise
Sprinkle on Italian season mix (comes in a grinder)
Bake 350 for 20 minutes.
Take out and put on Pizza Sauce, red pepper flakes, Mozzarella cheese, and pepperoni.
Switch heat to broiler, put chicken halves under broiler until cheese is 40% brown. Maybe 2 min.
Serve with salad and garlic bread.

Brettny
Member
# Posted: 30 May 2021 06:35
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Maybe the hammering them makes them taste better? I have always dis liked best because it never really takes in any spice, seaps dry even when cooked well and is taste less. I'm more of a thigh, leg person.

Irrigation Guy
Member
# Posted: 30 May 2021 07:15
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Quoting: Brettny
Maybe the hammering them makes them taste better? I have always dis liked best because it never really takes in any spice, seaps dry even when cooked well and is taste less. I'm more of a thigh, leg person


I agree!

For a great tasting bbq chicken regardless of the cut, bone in or boneless I coat chicken in a bit of olive oil then toss in a bag with fajita seasoning, then grill on high heat to get a bit of char in it, then lower the temp and baste with favorite bbq sauce until done.

ICC
Member
# Posted: 30 May 2021 11:34
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Sous vide. (pronounced soo veed)

Sous vide cooking is cooking food in a sealed bag in a hot water bath. Temperature and time vary between type and cut of the meat. The sous vide cooking is followed by a 1 to 2 minute per side sear in a med-hot cast iron pan or on a grill.

Sous vide produces the most tender and juicy meats you have ever eaten. The sear or grill makes a tasty crustiness. Sous vide followed with a pan or grill sear provides me with more consistency for perfect doneness, no dried out meat.

If you are wondering about the food reaching that food safe temperature be aware that the gov dumbs it down for the simplicity of speaking to the masses. Cooking and handling food safely is a function of time and temperature. We can actually safely chicken in a 136 F water bath if we hold it in the bath for at least 2 hours. But cooked at 136 F most people don't like the extremely soft texture. For me it is about perfect at 147 F for 1.5+ hours, then seared briefly.

I usually only use salt and pepper and sometimes a slice of lemon in the sous vide bag with chicken. Any favorite marinade can be used.

Sous vide works great for fish, pork and beef as well as most vegetables.

jhp
Member
# Posted: 31 May 2021 09:01
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If you like Chipotle's chicken, here is the recipie. You can do it with breasts but thighs come out so much better.

I probably cook 80% of my chicken this way, its sooooo good.

Adobo sauce from a 7oz can of chipotle peppers in adobo
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon pepper
2 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
3 cloves garlic
1/2 medium red onion
1/4 cup water
2 pounds boneless, skinless chicken thighs

Throw everything (except chicken) into a blender, add a little water or more oil as needed to make it fluid. Dump it all into a ziplock and massage to cover. Refrigerate for a couple hours or overnight and grill.

You got to grill it to get the taste right, it needs some smoke and char IMO.

https://www.tasteofhome.com/article/how-to-make-copycat-chipotle-chicken-at-home

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