when i go to any fast food place and order a grilled chicken sanwich, its awesome. rather than spending 5 bucks everytime i want one, i decided to go to the store buy chicken, lettuce, tomato, and good buns.
the problem is that by the time im done making the chicken on the stovetop or foreman grill, its dry and the outside is kinda tough.
is it one of those things that will never happen? or should i try a different way to make the chicken?
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To remove first post, remove entire topic.
when i go to any fast food place and order a grilled chicken sanwich, its awesome. rather than spending 5 bucks everytime i want one, i decided to go to the store buy chicken, lettuce, tomato, and good buns.
the problem is that by the time im done making the chicken on the stovetop or foreman grill, its dry and the outside is kinda tough.
is it one of those things that will never happen? or should i try a different way to make the chicken?
tip 1 - buy kosher chicken. much much higher quality tip 2 - marinate the chicken for a few hours in something...fresh garlic and italian dressing is my favorite. you can use olive oil and some salt and pepper if you like also
no need to grill it
put it in a pan on the stovetop and let it slow cook for about 20 minutes, flip it every 5 or so to make sure it cooks through
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foreman dries things out too much for my tastes
tip 1 - buy kosher chicken. much much higher quality tip 2 - marinate the chicken for a few hours in something...fresh garlic and italian dressing is my favorite. you can use olive oil and some salt and pepper if you like also
no need to grill it
put it in a pan on the stovetop and let it slow cook for about 20 minutes, flip it every 5 or so to make sure it cooks through
People have a tendency to overcook chicken anyway. Also, if you are buying the boneless, skinless chicken, it tastes like wood to begin with. Get the chicken with some skin on it.
I'll post a few recipes later but I rub it in basically olive oil, kosher salt, pepper, and paprika. Fresh rosemary goes well if you are grilling it.
As far as sandwiches, if it's dry, mayonnaise will wet it up.
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Kosher Chicken
Cannot explain why but it tastes a lot better.
People have a tendency to overcook chicken anyway. Also, if you are buying the boneless, skinless chicken, it tastes like wood to begin with. Get the chicken with some skin on it.
I'll post a few recipes later but I rub it in basically olive oil, kosher salt, pepper, and paprika. Fresh rosemary goes well if you are grilling it.
As far as sandwiches, if it's dry, mayonnaise will wet it up.
yeah i figured the foreman grill was making it worse, but i was also always buying bonless skinless chicken breast. so should i buy the fresh ones from the grocery store? or is there some brands that are better than others?
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yeah i figured the foreman grill was making it worse, but i was also always buying bonless skinless chicken breast. so should i buy the fresh ones from the grocery store? or is there some brands that are better than others?
yeah i figured the foreman grill was making it worse, but i was also always buying bonless skinless chicken breast. so should i buy the fresh ones from the grocery store? or is there some brands that are better than others?
I have not noticed any differences between brands other than the Kosher brands which are MUCH better although about triple the price.
I typically just get whatever brand is on sale but go with either the whole chickens or quartered. The skin and bone add flavor and your can carve yourself if just want a breast or something.
If you do buy the boneless/skinless breasts, tenderizing with a hammer between a couple sheets of plastic wrap will ABSOLUTELY make it more tender. Also get a uniform thickness which means it will cook quicker and can control the cooking by not overcooking it.
Chicken Scallopini
This is delicious....
Hit it with flour, pan fry in some olive oil. Remove the chicken and cover with foil and degalze the pan with chicken stock, garlic, maybe a little white wine, and juice from one lemon and let reduce down a bit. Add handful of rinsed capers at the end and throw the chicken in there for a few seconds.
Goes real well with fettucini alfredo.
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Quote Originally Posted by steve_janowski:
yeah i figured the foreman grill was making it worse, but i was also always buying bonless skinless chicken breast. so should i buy the fresh ones from the grocery store? or is there some brands that are better than others?
I have not noticed any differences between brands other than the Kosher brands which are MUCH better although about triple the price.
I typically just get whatever brand is on sale but go with either the whole chickens or quartered. The skin and bone add flavor and your can carve yourself if just want a breast or something.
If you do buy the boneless/skinless breasts, tenderizing with a hammer between a couple sheets of plastic wrap will ABSOLUTELY make it more tender. Also get a uniform thickness which means it will cook quicker and can control the cooking by not overcooking it.
Chicken Scallopini
This is delicious....
Hit it with flour, pan fry in some olive oil. Remove the chicken and cover with foil and degalze the pan with chicken stock, garlic, maybe a little white wine, and juice from one lemon and let reduce down a bit. Add handful of rinsed capers at the end and throw the chicken in there for a few seconds.
Saute an onion, large poblano pepper (can use bell pepper but not as good), in some olive oil. Add some leftover shredded white chicken and season to taste.
Roll it up with some sour cream and fresh grated cheese
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Leftover Chicken Soft Tacos
Saute an onion, large poblano pepper (can use bell pepper but not as good), in some olive oil. Add some leftover shredded white chicken and season to taste.
Roll it up with some sour cream and fresh grated cheese
You can try boiling your chicken first. That will keep it juicy. Then finish it however you like, bbq, pan, it should already be cooked for the most part so you just want to touch it up to add flavor. I almost always boil my chicken before I bbq.
If you don't want to boil you need to cook it on lower heat for longer. I think that's the general rule of thumb.
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You can try boiling your chicken first. That will keep it juicy. Then finish it however you like, bbq, pan, it should already be cooked for the most part so you just want to touch it up to add flavor. I almost always boil my chicken before I bbq.
If you don't want to boil you need to cook it on lower heat for longer. I think that's the general rule of thumb.
Yes, I actually boil chicken every now and then. Especially when flavoring a soup. The chicken is more of a "by product" of making soup...... and can use that later for sandwiches / tacos / enchiladas or something.
Also nothing better than a baked whole chicken which comes out juicy. Basically just stick a whole chicken in a baking pan/dish at 350 for about 50 minutes. I put on top of about 5 whole carrots to lift it off the bottom of the pan and can cram oranges/lemons in the inside. Can also put rice (and broth or water) in the pan which will taste like candy after it sucks up the juice.
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Yes, I actually boil chicken every now and then. Especially when flavoring a soup. The chicken is more of a "by product" of making soup...... and can use that later for sandwiches / tacos / enchiladas or something.
Also nothing better than a baked whole chicken which comes out juicy. Basically just stick a whole chicken in a baking pan/dish at 350 for about 50 minutes. I put on top of about 5 whole carrots to lift it off the bottom of the pan and can cram oranges/lemons in the inside. Can also put rice (and broth or water) in the pan which will taste like candy after it sucks up the juice.
thanks guys. im obviously fuckin clueless in the kitchen. no wegman's around here tho.
KOAJ gave some really solid advice about slow cook @ lower temps.
Make sure the boneless breast isn't too thick
By the time the inside is cooked, the outside id dry
"butterfly" it ( cut in half redusing it's thic\kness )
also add some seasoning on both sides before you cook and while you cook.
Marinate is a great idea, but pierce the meat about 20 times to allow marinate to seep in.
What KOAJ says in # 2 is great advice, but also cover breast with the top of another skillet ( larger than the breast, but smaller than the skillet you are using for cooking )
This will "trap" the heat and moisture, which will hasten the cooking, but alos keep some moisture in the meal
Grilled chicken on top of fresh spinich or a salad is a great meal, low calories and good for you
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Quote Originally Posted by steve_janowski:
thanks guys. im obviously fuckin clueless in the kitchen. no wegman's around here tho.
KOAJ gave some really solid advice about slow cook @ lower temps.
Make sure the boneless breast isn't too thick
By the time the inside is cooked, the outside id dry
"butterfly" it ( cut in half redusing it's thic\kness )
also add some seasoning on both sides before you cook and while you cook.
Marinate is a great idea, but pierce the meat about 20 times to allow marinate to seep in.
What KOAJ says in # 2 is great advice, but also cover breast with the top of another skillet ( larger than the breast, but smaller than the skillet you are using for cooking )
This will "trap" the heat and moisture, which will hasten the cooking, but alos keep some moisture in the meal
Grilled chicken on top of fresh spinich or a salad is a great meal, low calories and good for you
when i go to any fast food place and order a grilled chicken sanwich, its awesome. rather than spending 5 bucks everytime i want one, i decided to go to the store buy chicken, lettuce, tomato, and good buns.
the problem is that by the time im done making the chicken on the stovetop or foreman grill, its dry and the outside is kinda tough.
is it one of those things that will never happen? or should i try a different way to make the chicken?
Because for some odd reason, crackheads don't know how to make good chicken sandwiches...
0
Quote Originally Posted by steve_janowski:
when i go to any fast food place and order a grilled chicken sanwich, its awesome. rather than spending 5 bucks everytime i want one, i decided to go to the store buy chicken, lettuce, tomato, and good buns.
the problem is that by the time im done making the chicken on the stovetop or foreman grill, its dry and the outside is kinda tough.
is it one of those things that will never happen? or should i try a different way to make the chicken?
Because for some odd reason, crackheads don't know how to make good chicken sandwiches...
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