How yall make chicken breast taste good and what are some good recipes?

[R=G]

What u mean? I was just asking personally what u made, but ok.

What I mean is they have alot of different legit recipes..especially if you like juicy chicken breast. Nobody likes dry ass chicken breasts...marinate it overnight and cook it. That's the easy soulution....my mother used to marinate meat overnight or in the morning and cook it at night and I dont know anybody who can as many varieties of meals as she could make.

 

[AquaCityBoy]

Season it and let it marinate for 24-48 hours before you cook it.

 

[TLR Is Mental Poison]

First of all go with chicken thighs not breasts... cheaper, more flavor + moisture

I generally do one of 3 things:

Brown sugar + salt + pepper + garlic dry rub
Brown sugar + salt + mustard marinade
Bread crumbs + brown sugar + pepper coating

Bake em + chop em up and it's good to go with some rice. Very simple.

Vary meats too. Every now and then I get beef filet or do ground lamb + beef for some Middle Eastern shyt.

 

[Balla]

What other side dishes do you eat with your food?

First of all go with chicken thighs not breasts... cheaper, more flavor + moisture

I generally do one of 3 things:

Brown sugar + salt + pepper + garlic dry rub
Brown sugar + salt + mustard marinade
Bread crumbs + brown sugar + pepper coating

Bake em + chop em up and it's good to go with some rice. Very simple.

Vary meats too. Every now and then I get beef filet or do ground lamb + beef for some Middle Eastern shyt.

 

[TLR Is Mental Poison]

I mainly do rice. Rice a roni, rice and beans, fried rice... just go to the rice aisle and see what looks good

Sometimes I do turkey breast and stuffing and like I said that Middle Eastern stuff (lamb/beef with couscous)

 

[PortCityProphet]

First of all go with chicken thighs not breasts... cheaper, more flavor + moisture

I generally do one of 3 things:

Brown sugar + salt + pepper + garlic dry rub
Brown sugar + salt + mustard marinade
Bread crumbs + brown sugar + pepper coating

Bake em + chop em up and it's good to go with some rice. Very simple.

Vary meats too. Every now and then I get beef filet or do ground lamb + beef for some Middle Eastern shyt.

I saw where thighs are better for prepping cause they hold better and dry out less.
That being said
I hate thighs tho they're so fat and greasey

 

[PortCityProphet]

Lol how?

What yo chicken breast meals look like?

I mix it up.
Some of my chicken will go in a salad. Sometimes over veggie pasta noodles. Right now i have crockpot chicke ln alfredo chilling with veggie noodles and im gonna add some broccoli to it. (Alfredo sauce isnt the best but fukk it i wanted some alfredo )
Then sometimes ill have chicken with a side of veggies.
I just switch it up from day to day. Eating the same thing just in a different way basically.

 

[Complexion]

Let me put y'all up on game:

1) Tenderize/flatten breast to an even thickness
2) Throw on your secret blend of herbs and spices
3) Heat a large frying pan on medium high heat until hot
4) Add about half a spoonful of coconut oil to coat the bottom of pan then drop heat to medium
5) Cook one side of breast for 1 minute
6) Drop heat to low and flip the breast over
7) Cover pan with real tight lid and leave it alone for 10 minutes
8) Move off the heat onto unused ring without moving the lid and leave it alone for another 10 minutes

And there you have it. Perfectly moist titty meats. The above is just the basic guide and you can get as fancy as you want with the flavor and may have to tweak the timing/temps depending on your setup.

The tenderizing step is essential for a proper cook because it needs to be evenly thick for this technique to work properly, if you've got one of those spiked tenderizers then even better for getting the marinade inside the chicken and not just on the outside, if not then hammertime or use a rolling pin.

 

[ColdSlither]

This is what I do. Note - I'm skipping marinating and any sort of seasoning. I let the breasts sit until they are room temperature. This is so that it has less time to cook and get to done temperature. I then put them in an oven bag, and add either coconut oil, ghee, or both. This way it stays marinating in it's juices and the oil, and the breasts stay nice and juicy.

 

[Balla]

Ghee is like butter right ? What does it taste like ?

This is what I do. Note - I'm skipping marinating and any sort of seasoning. I let the breasts sit until they are room temperature. This is so that it has less time to cook and get to done temperature. I then put them in an oven bag, and add either coconut oil, ghee, or both. This way it stays marinating in it's juices and the oil, and the breasts stay nice and juicy.

 

[ColdSlither]

Ghee is like butter right ? What does it taste like ?

Ghee is butter. It's just clarified. Meaning that the milk fat has been removed. And the taste, well it depends on the brand. It still has a butter taste, but cheaper ones from say Aldi have a stronger butter taste. Where if you get a brand from say Whole Foods it's more subtle.

 

[Actually6Foot3]

Step 1:

Toss it in the trash

Step 2:

Go to the store and buy boneless skinless chicken thighs

 

[PortCityProphet]

Step 1:

Toss it in the trash

Step 2:

Go to the store and buy boneless skinless chicken thighs

Negged :talkintoyou:

 

[Spiritual Stratocaster]

1.MARINADE whether it's for 30mins or two days..MARINATE!!!
2. I cut my chicken up in pieces...I don't like handling raw chicken outside of washing it so I'll sear the breast in tact, take em off the pan when they cooked almost fully and seared on the outside then throw in the veggies in the pan and cut the chicken down into smaller pieces then finish em off.

3. Cook em with some veggies,onions..I do this always...basically make stir fries.

4. Add some liquid to the pan and cover so the chicken can steam..I do this after I've got a cook sear on the meat and veggies. I add whatever is on hand and how I'm feeling,some water,chicken stock,bbq sauce.

5 .STEP YA SEASON GAME UP.

I don't go heavy on the salt....I tend to go heavy on garlic,onion powder,garam marsala,curry powder,oregano. If I use salt it's a little adobo or the salt that is in whatever season I use such as

 

[PortCityProphet]

1.MARINADE whether it's for 30mins or two days..MARINATE!!!
2. I cut my chicken up in pieces...I don't like handling raw chicken outside of washing it so I'll sear the breast in tact, take em off the pan when they cooked almost fully and seared on the outside then throw in the veggies in the pan and cut the chicken down into smaller pieces then finish em off.

3. Cook em with some veggies,onions..I do this always...basically make stir fries.

4. Add some liquid to the pan and cover so the chicken can steam..I do this after I've got a cook sear on the meat and veggies. I add whatever is on hand and how I'm feeling,some water,chicken stock,bbq sauce.

5 .STEP YA SEASON GAME UP.

I don't go heavy on the salt....I tend to go heavy on garlic,onion powder,garam marsala,curry powder,oregano. If I use salt it's a little adobo or the salt that is in whatever season I use such as

that smokehouse maple is

ain't used it in a minute.