Three New Chicken Breast Techniques You Need to Know
Skinless, boneless chicken breasts are wonderfully versatile. Sauté as is or cut into strips or cubes for quicker cooking bites. To get even more out of this cut, try these techniques.
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1. Grind for PattiesCut breasts into 1-inch cubes. Place on a tray, and freeze until very cold and firm. Working in batches, fill food processor bowl halfway with meat cubes. Pulse to finely grind meat.
2. Slice A PocketHold breast half flat on a cutting board; use a sharp, thin knife to slice a 3-inch horizontal slit into the thick side of the breast without going all the way through to the opposite side.
3. Pound ThinCut through breast halves horizontally to create two equally thick pieces. Place in a heavy-duty zip-top plastic bag; pound lightly with a meat mallet or skillet to desired thickness.
More Chicken Ideas:
Everything You Need to Smoke a Chicken
If you know your way around a grill, learning to smoke meat is only a small jump out of your comfort zone. All it takes is the right preparation, patience, and a little temperature monitoring to arrive at the best bird you&aposve ever tasted. If you&aposre debating getting a smoker or recently acquired one, there are a few things to know and tools to own to make the process as simple as possible. We&aposve rounded up all the tools you need from start to finish for the perfect smoked chicken, every time.
This Easy Grilled Chicken Is the Ultimate Weeknight Dinner
Summer (aka peak grilling season) is almost here—what better way to celebrate than with incredibly simple, quick grilled chicken? On this week&aposs episode of Mad Genius: Home Edition, Justin Chapple prepares his recipe for Grilled Chicken with Marinated Tomatoes and Onions, an ideal weeknight meal that comes together in less than an hour. As the title suggests, instead of marinating the chicken, you marinate the accompanying tomatoes and onions, creating a juicy side dish that pairs beautifully with simply grilled chicken breasts. And if you pair it with crusty bread? Even better.
Read on for Justin&aposs method and tips, and follow along with the video above.
First Thing's First—Make the Marinade
Marinating the tomatoes and onions not only gives them flavor, Justin explains, but also turns them into a side dish that you can spoon on top of the chicken like a sauce. All you need is extra-virgin olive oil, sherry vinegar, dried oregano, kosher salt, and black pepper, plus one finely grated garlic clove. Whisk it all together and it&aposs ready to use.
Prep the Tomatoes and Onions
Using a serrated knife to cut the tomatoes is your best bet. Cut the heirloom tomatoes into wedges𠅏or the cherry tomatoes, Justin has a helpful trick to cut several at once. Grab two plastic takeout container lids and place one on your work surface. Add the tomatoes on top of it, and then, sandwich them with the second lid. Just like you would cut a bagel, take your serrated knife and slice through the tomatoes in half horizontally, using the lids to keep them in place.
As for the red onion? Thinly slice it crosswise and be sure to separate the rings.
Add the onions and tomatoes to a baking dish and pour the marinade on top, tossing them so they&aposre coated. Let them soak for about 30 minutes so they absorb up all of the flavor—the salt in the marinade will not only add flavor, Justin explains, but help soften the vegetables as well by pulling out some of the moisture.
Grill the Chicken
While the tomatoes and onions marinate, get the chicken ready. Again, you&aposre not marinating the breasts, so all you need to do is brush them with extra-virgin olive oil and season them with salt and pepper (be sure to get both sides). Heat the grill to medium-high (400ଏ to 450ଏ) and grill the chicken on oiled grates, grilling uncovered for three to four minutes per side until cooked through.
Once the chicken is off the grill, let it sit on a cutting board for five minutes to rest. Slice the breasts or leave them whole—it&aposs up to you𠅊nd then get them on a serving platter with all. those. tomatoes. and. onions. (And don&apost forget that marinade liquid, either.) Grab bread to sop up the marinade and you&aposre good to go.
"This is an incredible weeknight dinner, I&aposve got to say," Justin says. "This chicken has so much flavor. You would never know that we did not marinate it. If you are not marinating your side dishes, you are missing out."
Step 2: Season, Unevenly
Now grab a nice big pinch of salt and smack it down on the chicken in one big clump. Repeat with the other breast. Body-slam!
Oh, did some chef tell you that seasoning should be even and balanced? Just like a tepid apartment feels warm when you step in naked from the snows of winter, that one bite of pure salt will ensure that you enjoy the rest of your bland meal. Psychology. Learn it.
Easy Roasted Chicken Breast
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You want the easiest way to cook chicken breasts? This is it. No muss, no fuss. Bam. Protein is ready. Fans of chicken breast love the cut for its all-white meat and low fat content, but that can also mean the meat dries out easily. Here, you sear the outside for an almost toasty exterior, and then roast it just until done to retain the moisture inside. A meat thermometer is a great way to get used to what the breast looks and feels like when done, so you can learn to not over-cook it. Another reason chicken breast rules the roost? It gives you such huge hunks of meat undisturbed by bone and ligaments. Finicky bird eaters especially love this aspect.
What to buy
Pre-Seasoned Cast Iron Skillet (12.5 inch)
This pre-seasoned cast iron skillet has superior heat retention and is ideal for cooking, steaks, paninis, vegetables, and more.
- 1 Heat the oven to 450 degrees Fahrenheit.
- 2 Rub the chicken all over with the olive oil. Season generously with salt and pepper. If you have it, sprinkle on the Cajun spice mix.
- 3 Heat a frying pan over high heat for a few minutes. If it gets too hot and starts to smoke, take it off the stove to cool a bit. Put the chicken, breast side down, in the dry pan. Your chicken should sizzle. Don’t move it around, because the skin is becoming crispy and browned.
- 4 After about three minutes, flip the chicken over with tongs and put it in the oven to finish cooking. (If you’re not using an oven-safe frying pan, transfer the chicken to a baking dish first.)
- 5 After about 15 minutes, take the chicken out to check it. If it’s done, it will register 160 to 165 degrees Fahrenheit on a meat thermometer. If a metal fork or a skewer stuck inside the breast for 30 seconds doesn’t feel hot when you pull it out and hold it against your skin, or the chicken feels spongy when you poke it, it’s not there yet. Put it back in for another five minutes.
- 6 Take the chicken out and let it rest for five minutes so the juices settle before eating.
What Do Chicken Breasts Taste Like?
When you hear the phrase, "tastes like chicken," it's the breast we're thinking of. Some think this white meat has no flavor, and it's mild for sure. But when you get a succulent, slightly charred breast hot off the grill it's not something you'll forget readily. In fact, you might start craving one here and there or garner an affinity for fried chicken breasts, which have a a pleasing texture and pull flavor from the juices. Sure, chicken breasts will soak up whatever flavor you put on it nicely, and that imparts a lot of the nuances, but that's part of the wonder of this neutral protein.
222 Yummy Grilled Fruit Recipes
- Author : Sage Salas
- Publisher :
- Release Date : 2020-07-29
- Pages : 134
- ISBN 10 : 9798670521680
"What is American food?" Well, the answer is just as simple. GRILLING!✩ Read this book for FREE on the Kindle Unlimited NOW! ✩Any way you grill your meat, anywhere you are, is worth celebrating. Let's discover the book "222 Yummy Grilled Fruit Recipes" right now! Chapter 1: Grilled Peach Recipes Chapter 2: Grilled Pineapple Recipes Chapter 3: Grilled Banana Recipes Chapter 4: Grilled Apple Recipes Chapter 5: Awesome Grilled Fruit Recipes Let this cookbook "222 Yummy Grilled Fruit Recipes" guide you through each step of the grilling process, featuring comprehensive information on techniques, ingredients, and equipment. Discover the grilling traditions in various regions that recreate traditional meals, with tips from expert pitmasters. Love a challenge? Smoking is arranged here based on difficulty level so that you can gradually build your grilling skills.Regardless of the meat/poultry source, it's fast-cooked over high heat and added with flavors using smoke from flaming wood. Feel free to change the meat/poultry types, as well as its sauce and side dishes. You can even make do without the last two. However, these three things must always remain Meat/Poultry. Smoke. And the most essential: Time. Grilling is about fast cooking.You also see more different types of recipes such as: Peach Recipes Peach Dessert Recipe Grilled Fish Cookbook Chicken Breast Recipes Pineapple Cookbook Vegetarian Grilling Cookbook Grilled Cheese Cookbook ✩ DOWNLOAD FREE eBook (PDF) included FULL of ILLUSTRATIONS for EVERY RECIPES right after conclusion ✩I really hope that each book in the series will be always your best friend in your little kitchen.Let's live happily and "Grilling"!Enjoy the book,
Pineapple-marinated chicken breasts
Pineapple-marinated chicken breasts. PHOTO: NYTIMES
• 3 packed Tbs dark brown sugar
• 2 Tbs olive oil, plus more for cooking • 1 tsp kosher salt
• 1/4 to 1/2 tsp ground cayenne
• 1 cup diced fresh pineapple, cut into 1.2cm chunks
• 1/4 cup finely diced red onion
• 2 Tbs finely chopped fresh cilantro
• 2 Tbs finely grated fresh pineapple, including accumulated juices
• 680g boneless, skinless chicken breasts, cut into about 4cm chunks
• Cooked white rice, for serving
1. In a large bowl, stir together the brown sugar, rice vinegar, soya sauce, fish sauce, 2 Tbs olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 Tbs of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa – toss until well mixed and set aside.
2. Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes.
3. Once the chicken is done marinating, heat a large non-stick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so they do not touch. Let cook for two to three minutes until the bottoms are browned. Continue cooking, stirring occasionally, until the chicken pieces are browned on all sides and no longer pink on the inside, for four to five minutes more.
4. Serve the chicken over rice and top with the reserved pineapple salsa.
Step 5: Place Chicken Breast in Skillet
Set the chicken breast in the skillet, then take one step back from the cook-top for a full 3 minutes to let the skillet do it’s job.
Simply keep an eye on the cook-top to see if you need to take action and manage the heat (in the videos we cover what actions to take if the pan gets too hot).
After 3 minutes step back up to the skillet and gently lift the chicken.
Hopefully you’re rewarded with a golden brown crust. If not, set it back down in the pan and give it another minute to brown before checking again. Turn the chicken breast over and follow the same steps to brown the other side.
Healthiest Ways Of Cooking Chicken:
1. Healthiest: Poaching
Poaching emerges at the top healthiest cooking method for chicken due to its elimination of any form of grease or oil. All you need for this cooking method is water brought to a boil. Once water in your deep-bottomed pan comes to a gentle boil, turn the flame down to low and carefully drop the chicken in the water. Allow the chicken to cook through and then remove it from the water. You're cooking the chicken on low heat, so there's no danger of losing nutrients.
2. Runner Up: Grilling
Grilled chicken is also another healthy method of cooking chicken. This is because you are only introducing minimal amount of fat to the dish by gently brushing the chicken with olive oil or any other healthy oil. In this method, you will only need to use half a tablespoon to a full tablespoon of oil.Weight Loss: Grilling chicken requires minimal oil
3. Second Runners Up: Baking and Stir-Frying
Sauteeing or stir-frying your chicken is also a winner when it comes to preserving nutrition and flavour, as well as keeping your dish low in calories. Brush your non-stick pan with oil and stir-fry the chicken bits. Toss it along with vegetables like broccoli, bell peppers, asparagus etc. Baking or roasting your chicken with some veggies and spices is also not that bad as this method also allows for the chicken to cook well, without using too much grease.
Needless to say that the amount of grease used in your chicken dishes depends on the portion size that you're cooking. The key to cooking chicken in a healthy way is to keep the saturated fats to a minimum. Know of any other healthy and delicious ways of cooking chicken? Let us known in the comments section below!