|
| Author |
Message |
darz5150
Member
|
# Posted: 29 May 2021 09:28pm
Reply
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 10:27pm
Reply
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 06:35am
Reply
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 07:15am
Reply
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 11:34am
Reply
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 09:01am
Reply
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
|
|
RKaji
Member
|
# Posted: 29 Aug 2023 04:51am - Edited by: RKaji
Reply
Grilled Stuffed Chicken Breast with Cajun Seasoning, Bacon, and Maple Syrup:
Ingredients:
1. Boneless, skinless chicken breasts
2. Spicy Cajun seasoning
3. Bacon slices
4. Maple syrup
Instructions:
1. Thaw the boneless, skinless chicken breasts if frozen. Pat them dry with paper towels to ensure even seasoning and cooking.
2. Sprinkle the spicy Cajun seasoning liberally on both sides of the chicken breasts. This adds a flavorful kick to the chicken.
3. Use a meat hammer to pound the chicken breasts to a consistent thickness. This helps them cook evenly and reduces cooking time.
4. Preheat the grill to medium-high heat.
5. Grill the seasoned chicken breasts until they're about 3/4 of the way cooked through. This ensures they're cooked but still moist.
6. While the chicken is grilling, cook the bacon on the grill until it becomes crispy. The smoky flavor will complement the other elements of the dish.
7. Once the bacon is cooked, perform a butterfly cut on the chicken breasts. Slice horizontally into each chicken breast, stopping before cutting all the way through, and open it like a book.
8. Place several slices of the cooked crispy bacon inside each butterfly-cut chicken breast. The bacon adds a savory and salty dimension to the dish.
9. Drizzle maple syrup over the bacon slices. The sweetness of the syrup will provide a delightful contrast to the spiciness of the Cajun seasoning.
10. Carefully fold the chicken breasts back over the bacon and syrup, enclosing the filling inside.
11. Continue grilling the chicken until it's fully cooked, and the internal temperature reaches 165°F (74°C).
12. As the chicken finishes cooking, the maple syrup will caramelize slightly, creating a sweet glaze and enhancing the overall flavor profile.
13. Remove the chicken from the grill and allow it to rest for a few minutes before serving. This helps retain the juices and ensures a tender result.
I also have a great beef gravy recipe similar to the one above. Do you want me to share it here?
|
|
|
