I NEED - Tips for Cooking Chicken Breasts

[LeroyB]

I need some tips guys.
My chicken breast taste dried out and nasty.
I am sick of them,
yet at my buddy's cafe he cooks them BOMB.
So tender inside and moist.

What am I doing wrong?

[Frank1]

How are you cooking them now??? I have pretty good luck grilling over charcol. Over cooking will dry it out. A little MSG will help tenderize it, but I normally dont need it. I grill it until theres just a slight hint of pink left. Chicken will continue to cook for about 10 minutes after you take it off the grill. So that light pink is gone after about 10 minutes. Also, the kind of chicken you buy will make a difference. If you buy from a butcher shop, chances are its neve been frozen and will always come out tender. Its a little pricey for me so I go with the Tyson bulk bags of bone-less, skin-less chicken breast. Dont forget seasonings too. Mrs.Dash has a whole line of sodium free seasonings.

[aedanman]

I think that is my problem. I don't take it off the grill until the pink is gone... I just eat it whatever it tastes like though.

[dirtybird]

I also buy the Tyson in the bag and have found that when it comes to baking it it is more tender when I cook it frozen. It seems to hold moisture this way. When grilling I cook it slowly which sucks cause it takes a long time but well worth the wait and doesn't seem to dry out as bad. Not sure how strict you are when eating but basting it with some fat free italian dressing does wonders.

[Swifto]

Cut them up into small chunks, mix with EVOO and lemon, salt and peper and fry. Add some red/green pepers with some garlic. Done.

[FireGuy]

Cut several cross slices into them about 1/2-3/4 inches deep. They cook much faster this way and dont try out nearly as much. (For broiling)

[gbrice75]

I always grill mine - just a regular old propane grill. Fireguy is dead on in regards to not overcooking them; Every meat (not just chicken) has 'carry-over cooking' meaning it continues to cook for a few minutes after taking it out of the oven/off the grill. That's why most recipe instructions tell you to remove the meat and let it 'rest'. For a standard thickness chicken breast (about 1 inch thick), 4-5 minutes per side on med to med-high heat should do it just right. I usually brush them with seasoned olive oil before throwing them on. And make sure the grill or oven is HOT HOT HOT!

[ModelInProgress]

If you buy frozen chicken breasts, let them thaw overnight in the refrigerator (or defrost them by running them under warm water if you are short on time) poke holes in them with a knife and marinate them for at least 30 minutes before cooking. Chicken breasts (and ground turkey) are the only meats I cook in our house and they are always moist. I usually buy Tyson or Publix brand boneless, skinless chicken breasts and cook them in a preheated 375 degree oven for about 35-40 minutes. You can buy premade marinades, make your own, or buy the seasoning packets that require you to add a little oil and vinegar or water.

[LeroyB]

Thanks for all the info guys.
Will help for sure!

[The Specialist]

Ok, Here is a totally new approach for some of you.

Take some time and braise a whole Chicken!! I do two at a time and will supply me enough for about 12 meals. It's cheaper and it tastes sooooo much better. It takes about 3 hours so I do it on the weekend. But if you do 2 it gets me though most of the week. SO here is how you do it.

Buy to whole roasters. They are on sale all the time. I bought rougy 20lbs the other week for about 20 bucks. Cut the chix into half and then half again at the thigh joint. Remove skin if you wish. Season if you wish. Sear this in a tall pot with a little EVOO you will need to do a few pieces at a time. Once both sides are seared on all the pieces remove from pot and add some chopped veg. Onion/Carrots/celery. sweat on low heat. Add seasoning and herbs. Thyme, pepper, rosemary bay leaf. Add chix back in and cover with low sodium chix broth. Simmer until the meat falls off the bone. 2 hours. Pull the meat out with the bones and let cool.

Now with the liquid. Skim all the fat off and start adding what ever it is you want. I make this a one stop meal. SO I add some brown rice, spinich and stngbeans usually. Once the meat is cool enough to touch remove it from the bones and add back into the pot. Season. There is absoluetly no waste with this and your dollar streches really far.

[dangerous dan]

Cooking them always makes them dry up i gather, but im no Ramsey. I grill them low heat. Iv been leaving them to marinade in Apple cider vinegar, i dont have all the time to cook that id like, but that seems to make an OK change in taste when i start getin bored with plain i supose..

[bass]

also what works great is a George Forman grill, they come out really moist and no need to use oil for frying in the pan. it works great on frozen chicken too, but as mentioned above you need to thaw over night, sometimes I thaw it in a microwave, it okay if you're pressed for time.

[nath78]

defrost and put in a glass dish with water in the bottom about half way up the breast does the job

[run-n-gun]

Bass is right on. I used to grill everything but switched to a foreman style contact cooker and love it. I save time and the chicken is almost always perfect.

[j4ever41]

x3 on the goerge foreman grill,i just pound them a little to make them thinner and cook each side for 3-4 minutes and done,nice and juicy.

[spywizard]

i'll boil 12 chicken breasts at a time, that way if i'm short on time, it's chop nuke and eat..

the secret is to boil them, then allow them to cool in the water to room temperature, that way the absorb water and stay moist..

[Damienm05]

Cut them into tenderloins. Season or marinate however you like. Sautee them in a pot until they'd be medium-rare on the inside. Add some chicken stock and turn your stove to medium low. Cover. 20 minutes later, they should shred up like pulled pork. Great for mixing with a carb source.