60 Awesome Ways to boost Chicken Breasts


7 Best Chicken Marinades (Freezer Ready Meal Prep!)

Video taken from the channel: A Sweet Pea Chef


The Best Way To Cook Chicken Breast

Video taken from the channel: Mythical Kitchen


Cajun Style Chicken Breast with Summer Salad

Video taken from the channel: Recipe30



Video taken from the channel: Heatxtreme


Tasty 101: How To Cook Perfect Chicken Breast Every Time

Video taken from the channel: Tasty


Make the Perfect Chicken Seasoning: Chicken Dust

Video taken from the channel: The Blind Griller


The Best Chicken Marinade Ever Easy Chicken Marinade

Video taken from the channel: Cooking With Claudia

60 Awesome Ways to Spice Up Chicken Breasts 1. Chicken with Tomato Herb Pan Sauce Crushing tomatoes as part of dinner prep? Oh yeah. Fresh herbs give chicken 2. Chicken with Dijon Mustard Sauce Mustard: not just a sandwich condiment.

Dijon mustard complements poultry perfectly, 3. Chicken. 60 Awesome Ways to Spice Up Boring Chicken Breasts Sauces. No piles of dishes to wash here. Seared chicken, fresh herbs, and zesty lemon come together in one pan in just Rubs.

A quick, sweet, and savory dinner doesn’t get easier than this. Preheat the oven while you coat the chicken. Skip the whole crust business and stuff all the best parts about pizza straight into the chicken breast! Surprisingly satisfying, this pizza chicken is awesome on a bed of greens—or on its own. 39.

Spicy Chicken Pizza This recipe uses a spicy marinade to make a chicken. 60 Awesome Ways to Spice Up Boring Chicken Breasts (compiled from around the web) Chicken with Tomato Herb Pan Sauce Crushing tomatoes as part of dinner prep? Oh yeah. Fresh herbs give chicken breasts Chicken with Dijon Mustard Sauce Mustard: not just a sandwich condiment.

Dijon mustard. Awesome ways to spice up boring chicken breasts Sauces. Crushing tomatoes as part of dinner prep?

Fresh herbs give chicken breasts extra zing, while savory cherry Rubs. A quick, sweet, and savory dinner doesn’t get easier than this. Preheat the oven while you coat chicken.

60 Awesome ways to Spice up your Boring Chicken Breasts. Close. 456. Posted by. u/lettucelord. 5 years ago. probably one of the least healthy ways to spice up your chicken.

I would say the single most important thing is pounding your chicken breast to an even thickness all the way through, then cooking on a pan or grill, not in the oven. 18 Recipes to Spice Up Boring Baked Chicken Breast Sweet Sriracha Chicken Breast. Baked Spinach Provolone Chicken Breasts. When your chicken dish provides you with protein and a serving of veggies, Smothered Baked Chicken.

We would like to show you a description here but the site won’t allow us. In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken. 53 Ways To Spice Up Your Chicken Dinners. This zesty, cheesy chicken breast will slay your dinner table. $60; amazon.com.

Judy Kim. 21 of 53.

List of related literature:

Spoon the remaining 2 tablespoons preserved lemon relish under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread it around.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Put them in the spice rub and turn to completely coat the chicken breasts.

“Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal” by Steve Seabury
from Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal
by Steve Seabury
Atria Books, 2010

8 Place the chicken on the pit, cover, and cook at 230 to 250 degrees F, basting once with apple 2 Meanwhile, combine the sugar, salt, garlic, juice, if desired, until an instant-read meat ther peppercorns, basil, tarragon, and parsley in a mometer inserted into a thigh, away from the small bowl and set aside.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

For this recipe, cut a whole chicken into eight pieces—two drumsticks, two thighs, and two breast halves cut in half crosswise.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Season the chicken breasts with a pinch each of salt and pepper, then place them on top of the lemon slices.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Place the pounded chicken breasts in a glass or ceramic baking dish or mixing bowl and pour the dressing over them, turning them to coat on both sides.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

• Cut the chicken breasts into even 3 cm dice, season them, then marinade them in oil, lemon juice, thyme blossom, and chopped, blanched ginger.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

I divide the chicken into pieces, remove the skin, brown it, and cook it in the red wine, adding the breasts at the end so they don’t get overdone.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Combine the lemon zest, oregano, salt and pepper and sprinkle this mixture over all the chicken breasts.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

MAKE A TWO-LEVEL FIRE Cooked over a hot, singlelevel fire, the outer layers of chicken breasts burn before the inside is cooked through.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • OK, I’ve got the ingredients written down for future use. Sounds like this would be good on a variety of meats. I’d go with a little less salt in mine. I’m guessing this video is on your outdoor patio? If so, I gotta say that’s one great patio ya got there.

  • I made this chicken and it came out so juicy, flavorful and delicious that my son (who is very finicky and picky) was begging for more. My husband had me run out to buy more chicken breasts because he couldn’t get enough of it. Claudia you really outdid yourself on this recipe girl!

  • I love you’re recipe. I’m curious, so I’m going to add one small can of pineapple juice to see if it goes well with an already delicious taste profile.

  • One important safety tip here. It’s actually against the recommended use to stick Pyrex under the broiler ( they changed the formula to be cheaper and more shatter prone in 1996 ) so if you are going to do it, only do it for a couple minutes and make sure to set your Pyrex on a dry heat-resistant cloth such as an oven mitt when you pull it out of the oven. If you shock it by setting it on a cold or wet counter top it can shatter and send glass shrapnel everywhere.

  • I’m going to shallow pan fry my marinaded bone in chicken legs, and thighs in peanut oil after I dip my chicken in some seasoned flour.

  • Wait a gosh durn minute… YOU SAID you were gonna slice the chix THEN pour the sauce… �� lies. Josh, you slippin…

    It’s ok I always hear a the radio playing when the washers runnin �� and I dont own a stereo

  • “How to cook perfect chicken breasts every time” proceeds to cook chicken thighs But in all seriousness, other cuts of meat are the way to go

  • wow i use to dread cooking chicken, it felt like a nightmare every time i bought chicken breasts. But after watching Cooking Food Good, i no longer fear chicken! i now LOVE to cook chicken!

  • Josh might be the only cooking YouTuber that I’ve seen that actually addressed oven levels and fickleness. Really keeps Mythical Kitchen as great “Edutainment”

  • I was curious, do you prepare your chicken organically. Meaning do you raise and slaughter and slice your chickens throats yourself? I would be worried about buying factory farmed chickens. I have concerns about antibiotics, growth hormones etc.

  • Alredy tried the first recipe, I was amazed. Now is become my best chicken recipe of all time, you can use it to any kind of chicken,still great!

  • “How to cook perfect chicken breast”

    “Once the internal temperature has reached”… FFS, if I was just using a thermometer to stick into the chicken, I wouldn’t need a video.

  • Thanks and God Bless you and yours ❤️ Now to bake me and my daughter some chicken for our huge grilled chicken homemade salad we’re having for dinner. Then for desert chocolate brownie cookies and Oreo ice cream.
    A “double the chocolate and double the cookie “ kinda desert. �� ��❤️
    Enjoy your chicken seasoning, whether you’re cookin’ it baked, fried, or boil!!

  • Look it’s all down to the seasonings and thickness of the breast. I’ve been doing it for years. Butterfly it. Make it one flat thickness level. Get a tablespoon of mayo and add salt, garlic powder, onion powder, teaspoon of mustard, Italian seasoning or whatever you want. Rub that mixture all over your piece of chicken breast. Put a few slits in the chicken too. After marinading for at least an hour in the fridge and then bringing to room temp, I use a Forman to sear the first side. I only add the chicken to the grill when it’s scorching hot so it will nicely sear the first side. After 4 minutes or so I flip it over and then close the top half to ensure the steam and heat inside the grill will finish the cooking which is approx another 3/4 minutes. Once it’s off the grill I cover the chicken with a bowl or something upside down so it finishes off cooking in its own heat and won’t be pink inside. Perfect every time guaranteed.

  • I’ve used this recipe 4 times since it was posted. Mythical Kitchen is the most accessible food channel I’ve found during the quarantine! Thanks so much for all your videos!

  • How to cook a Peruvian chicken in moroccan style (Pollo a la Brasa) please I will to tell me how my chicken look like and please support my channel thanks

  • I just discovered your channel. Your content is amazing. Your videos are straight to the point. No boring long talks of un useful information. THANK YOU!!!!

  • honestly, in my mind, its like an 80% chance I’m going to have horrible diarrhea whenever i cook chicken.
    with this sage advice i’ve brought that down to a cool 50/50.

  • wouldn’t poking the holes in the chicken not let it hold moister/marinade in (this is the only chicken recipe i’ve seen that uses this technique)?

  • Season-All: Seasoned Salt is a blend of salt and savory spices, including paprika, black pepper, onion and garlic, with a hint of chili pepper.

  • We can really tell how much you love and use this recipe all the time from how you keep referring to notes on the tablet for everything.

  • This doesn’t need to be said, but folks, we need to all collectively agree to start calling knives “single-pronged forks” and spoons either “flat-billed tiny whisks” or “spowans.”

  • Ukrainian Food 101. All over the country. Most decadent tasting foods. How to dip your feed into this new cuisine. Can you make plenty of episodes? To understand how to do the basic recipes and spices.

    When you’re able to.

  • U can became write the ingredients on the video please
    There’s people from another countries can understand some word in English by see it not listen to it
    And thank u so much
    Just the ingredients not all the talk.
    I love you

  • I have eliminated around 17 lbs of my weight immediately after I put to use this diet program. It is miraculous to get a possible result out of this. This diet routine gives good results extremely quick and I love it. There is truly a big difference how my very own shirt fits today as compared Six days ago. Find a right guide is not easy, you can discover on Google. Program’s name is Peyton Huno†az
    good luck

  • You say, “I like this kind of Season-All, it’s the only brand I use” and then neglect to show it or state what brand it is…Also, it would be nice if you would have listed the ingredients in the video’s description.

  • I read somewhere that you shouldn’t add the juice of lime lemons or oranges etc to the marinade if not cooking it that day because the citric acids will start to “cook” the meat. Is this true??

  • Totally making these, just all with tofu bc handling raw chicken (any meat, tbh!) freaks me out…so not quite vegan by choice (plus I’m way into fish & got no problems with handling raw fish). Just my weird stuff… these all sound SOOO delicious & will translate so simply to tofu, tempeh, etc. maybe even some fishy stuff. Thanks!

  • Im a 14 year old and i cooked this for dinner for my family as a culinary project, AND THEY LOVED IT!!! I got a A for the project and my parents are gonna let me cook dinner alot for now on. Definitely gonna subscribe and look at more recipes from your channel��

  • Nope. You are not the blind griller, you are the DEAF GRILLER! Can’t you hear the WIND NOISE in your microphones? How stupid are you? How ignorant are you? How DEAF are you? Half your words are obliterated by WIND! How IGNORANT are you? Duhhh. Thumbs down. You fail.

  • I will thaw some breasts this morning and get this party started. A beautiful job. The caramelization of the brown sugar and balsamic vinegar created visual perfection. I use near the same marinade on flank steak all the time. I call it, The Every Condiment in the Fridge Door Marinade. I throw in some Frank’s and some crushed red pepper, minced shallots, A-1 sauce, red wine, white wine.
    Two things of note: 1. Keep that sharp knife away from the non-stick surface if you really care about your grill, or you’ll be eating teflon bits before you know it. I’m sure you were being very careful, but some novices may get the impression that is a safe thing to do to a nonstick surface.
    Secondly, I couldn’t help noticing you placed the exterior of your marinade bag into the raw chicken juices on the cutting board. That is a good way to inadvertently spread salmonella around the kitchen and into your refrigerator. The freshly grilled chicken will be safe, but other things around the kitchen could be more likely to get contaminated. I bet you thoroughly rinsed off the exterior of the marinade bag in hot water before placing it in the fridge inside a suitably sized bowl to protect for possible leakage, but I feel compelled to express the need for caution to others. A party with Sam and Ellie is never a fun party. Proper handling of raw meat is of first consideration for the chef(s). We can’t hope to just get lucky when we are responsible for feeding other people.
    I keep scrolling back up to look at that chicken. Wow.

  • This might be the recipe and cooking method I have been searching forever for. If I could make chicken breasts at home that were tender and juicy like I get at our favorite steakhouse I would be so happy.

  • im a college student and i can barely cook, i always eat boring chicken and i end up hating my life until i tried the honey garlic marinade and my life completely changed. i don’t understand how I didn’t think about marinating my chicken before jesussss.. i see the colors of the rainbow now ahahah

  • I LOVE how I can find a quick video on how to cook/bake basic things. This chicken rub recipe is great! Doing the marinade tonight & adding pineapple to serve with the rice, since it seems to have some Hawaiian flavors. Thank you so much for doing these videos!

  • Would be great if the music would not be louder than what she is actually saying. For a moment I thought I was having another music tab opened, but not, it was just this one.

  • Bruh but why you don’t show the chicken it okay you advise us and told us what we need to use but you didn’t show the chicken that’s the problem it would only make the video interesting if they showed the chicken.

  • I tried and i failed ��….guess I’ll try again later. Smh this was so simple too.
    Edit: scratch that. The chicken actually came out good! I just gotta work on my gravy skills

  • This may be a good video for an amateur cook that has never cooked chicken, but I’m sorry but this cooking method is NO SECRET. I’m a professional chef and there is no special secret in this video for cooking juicy chicken. Oh and please don’t put your chicken in the frig to dry. If you want truly juicy chicken putting your chicken in a brine or a marinade before cooking will make it not only juicy but really flavorful.

  • To defrost meat, my mom uses a granite tile. She just got a single tile from a home improvement store. It works well and the food just needs to be flipped every few hours

  • Wait, she said not to use oil in a chicken marinade but in the other Tasty video about chicken marinades they say to use oil in every one. Which is it?

  • 1:33 I’m trying to follow this method, but have no clue how much of each spice to use..

    Surprised they don’t add measurements in their description

  • skin side up in the oven is a really bad idea. it will fuck up and dry out the skinless side of the chicken because of the screaming hot pan

  • Can you make a list of exact amounts for maybe 1/3 cup or 1/2 cup of the mixture? So I can make a batch to put in a spice canister?

  • Definitely a good method. One way to take it to the next level (although more time consuming) would be to brine the chicken beforehand.

  • Seems like lots of them looks dried out. My preference of cooking method is salt, pepper, prep chicken to room temp, and burning hot pan(sprinkle water unto pan, if the water floating like on the water lilies leaf, you’re good to go). Cook to golden brown each side (not cook thoroughly), turn heat to lowest setting, put lid on, and let it cook that way several minutes (3min at least), take out and let it rest(5min). Done.

  • Poultry is a great word. Chicken conjours up memories of tasteless dry chicken breasts. “Tofu of the animal kingdom’.
    Poultry = Peking duck, crispy skin chicken thighs, fried chicken…..

  • Thanks for the recipe. I used your seasoning to cook my chicken on the traeger and it came out great. Set it at 375 for about 1 and 30 minutes. Spatch the chicken 30 minutes breast up spritz it with apple cider flip it 30 minutes breast down spritz it 20 minutes breast up and internal should be about 167 to 170 before pulling it, rest it for about 10 to 15 minutes. It was great.

  • She did a big no no. Cross contamination. Never use anything that was touching raw chicken on cooked chicken. Plates, knives and tongs.

    Her tongs were touching the raw chicken plate, when she used it to take cooked chicken out of pan.

    Don’t do that!

  • I can’t believe none of these chicken making guides show what number of heat they put it on and the time that they keep it in there. Any dumbass can put salt and pepper on a chicken breast, for fook’s sake.

  • Great recipe, easy to follow and not too long. I thing which might have been useful to know is what temperature the chicken should be when it goes into the pan as I think you mentioned it can be put in the fridge to get it completely dry. So is it best that it goes into the pan at room temperature? Thanks for a great recipe.

  • You can add water to oil tray before you start grilling, that way when oil drop down, it’ll just float on surface of water, tray will stay clean. And it’ll prevent the grill from that extra heat and dryness, if that makes sense

  • Organic seasoning is best to prevent health problems especially if you use a lot of seasoning. Most of the seasonings out there we dont need

  • Thanks for all video but if you write the name of Bharat and pepar in the screen so good for us because we not speak English good thanks for you again ♥

  • I accidentally made this exact recipe(I did not plan the ingredients, just tossed some stuff together) and it came out great. Easy tip: to get rid of air from a zip lock easier, put ingredients in bag, partially close the bag, then slowly dip bag into a basin of cool clean water, working the ingredients about to release trapped air bubbles as you dip the bag, all the way up to to zip edge. When you get to the top of the bag, zip it shut. I use this method when I put things in the freezer. Works great, a simple way to vacuum seal the bag

  • Always do salty marinade not oily marinade. The oil does not attached to the chicken it’s 70% water. It won’t penetrate any flavor inside. Rub are always best. If you want liquid type. Allow the raw chicken juice be it’s own marinade.

  • I use this, but I add 1 tablespoon of mustard that acts as an emulsifier to keep the oil from separating from the rest of the marinade over time.

  • How long do you typically dry brine a chicken breast for? I def need to start doing that but I dont want to end up with dry chicken. Like 30 minutes or so?

  • I came here to learn how to cook chicken good but at the end of the video I had the same feeling as 14yo me sitting in sex ed class…

  • 1:02 Don’t get discouraged if you’re having trouble getting the marinade to penetrate the skin of your boneless, SKINLESS chicken breasts. Just keep at it!

  • In tasty’s video of how to marinade, oil was part of the marinade whereas in this video u r saying it shouldn’t be done….so confused…

  • They always advertise that it is juicy and the thing is, I don’t like my meat juicy. Gross!! Boneless, skinless, fatless, well done is the best.

  • Cook food good pork video? I need it. Ive found a couple good recipes but I’d love josh’s run down of it. This series is one of my favorites.

  • This marinade works perfectly with chicken thighs. I was sceptical at first but the end result is amazing, one of the nicest chicken dishes I’ve ever had! If you fry your chicken you can even make a lovely demiglace sauce out of the chicken fat that renders out and the marinade! 10/10

  • Guys if you want a good recipe and you’re getting into cooking, do NOT watch tasty. Their recipes are usually not that good and don’t work like they should. Use other websites for good recipes

  • Josh! I did it! Oh my gosh. I did the pan fried chicken AND made the pan sauce. It’s perfect. It’s so hard to find recipes for one person. This was wonderful. Thank you!!! It is sooooo good!

  • Your Sméagol was more on brand with that gem thief dog from my little pony. Legitimately a good attempt though. Hats off my friend it made me giggle.

  • The tip about dry brining chicken breasts in the fridge has been an absolute game changer for me. I leave them 24 hours uncovered on a plate in the fridge and then when I cook them in a pan they actually get golden and crispy instead of bland and white like they used to when I’d just throw them in the pan straight from the package. Thanks for the awesome tip and awesome channel!

  • This is the best marinade, I grilled it too, my husband kept saying this chicken good, this chicken good�� we used it on our chicken strips and made your Chipolte bowl recepie the next day, I was so gooood��

  • In this video she says dont use oil, and in another video (marinade video) she says oil is essential lol, make up your mind woman…

  • Great. I always add water and seasonings to mine. But this is so easy without derp frying! Plus it looks more tasty than mine. Lol

  • “when flattening your chicken it’s better to take a lot of small whacks instead of big hard ones” try telling that to my father whenever he flattens anything I have to try to figure out if someone is breaking in and murdering my family or if he is taking out years of frustrations on the poor already dead chicken

  • This is officially my favorite Josh video. Educational in cooking, speech therapy and human development!
    Chin up Josh! Everyone develops at their own pace buddy! I believe in you!

  • The best way to get the air out of the bag is to zip it until it’s almost closed, then lower it into water until it gets near the top. Be careful not to let the water get into the bag. The water’s pressure will push the air out of the bag.

  • Great channel! The most important thing I learned today is that there are parts of the world where Dijon mustard is considered fancy.

  • My method, which I’ve been complimented on is;
    Brine chicken in salt water
    Wash and then let dry in paper towels
    Brush oil (I use olive oil) all over the chicken
    I use a McCormick rotisserie chicken spine blend and it’s fantastic. For a bit extra I’ll throw on some smoked paprika. Coat liberally.
    Cook in oven at 450 for 18min or so. Check temps with thermometer until 160F. Safe temo for chicken is 165F.
    Let rest before cutting.
    Make sure you keep all the oil/spice juice with the chicken, it’s great to pour over the chicken or your rice.

  • I left a message a few week ago telling you I was going to try this. And I did. I added some chilli fakes and some paprika to this dish just to spice it up. And enjoyed this it was very Good. I served it some rice and some mango chutney on Top. And it was Tops. 8/10

  • My husband made this chicken recipe tonight. I have to tell you, the aroma of the spices were intoxicating. So easy to cook and totally gourmet!��������������

  • Is there any concern for cutting raw meats like this on a wood cutting board? I have heard that the juices get down into the wood and cause issues.

  • Marinate:
    Soy Sauce, Lime juice, Brown Sugar, Garlic, Ginger, Fresno Chilies

    Spice rub:
    Salt, PepperGarlic Powder, Paprika, Chili Powder, Cumin

  • Lacey, I love your channel and have been binge watching it for days, but I just watched another channel where the chef said not to marinate chicken with oil because chicken breasts are mainly water and cannot absorb the oil. Oil is not soluble like the other ingredients that the chicken breast absorbs. I’m sure you are already aware of this, so do you do this to avoid needing to grease the roasting pan/dish you would eventually use to cook the chicken?

  • Please can you make a list of all the ingredients like the powder things that you put in the chicken bags on one of these videos so I know what I can get when I go shopping to prep it all thank you very much honey you’re doing a fantastic job����

  • Josh! I got an idea. How about a “how to really learn your stove/oven” video? Also YAAAAAAAASSSSS SOMEONE WHO ALSO KNOWS HOW TO COOK CHICKEN BREAST! The pan seared method is almost exactly what I do to make chicken alfredo (except for ingredients ofc).

  • hi, sorry if my english bad.
    When the marinade is ready, can we cook it into katsu with bread crumb?which one is better to make katsu?
    thx ����

  • From now on, all poultry shall be referred to as “bird meat” when I go grocery shopping.

    Excuse me sir / ma’am, could you please tell me where to find the bird meat?

  • I just made this because i’m on a diet and I swear to you, it’s one of the best marinades for grilled chicken out there. You’re a genius for this, thank you for this simple yet mouth watering recipe, made me actually enjoy eating grilled chicken for once! God bless!��

  • There’s two ways I make it. My first one is Garlic Powder, Onion Powder, mustard powder, smoked paprika, salt, and black pepper. My second one is Salt, corriander powder, Red Chilli Powder, turmeric powder, and black pepper.

  • I watched video then re-watched, pausing to make ingredient notes. Went to Dollar Tree for clear small bowls to separate all spices ahead so hands didn’t get poultry juice on them.These were delish recipes, @ Sweet Pea Chef. Only had chicken quarters not breasts, otherwise followed 4 of recipes precisely by marinating in specifically designed “ freezer bags” w/ the zipper in frig.So,so tasty. Thank you for your video; it got to the point, was efficient and thorough.The pineapple and raw honey ones were imaginative and esp delicious.Greetings from Chicago

  • We’ve got TONS of Italians in Australia and I have never seen “Italian seasoning”. I’ll have to look for it. We actually have the most greeks outside of Athens in my state capital. Seriously.

  • So glad I found your channel. Been looking for something very structured and practical to help me start cooking and eating healthier again. Thank you!

  • I love this blend. I used your mixture about a month ago with regular salt and had no all season but it worked ok. I did it again with the mentioned seasoning and damn what a difference! My wife made me mix up a big container of it. Thanks for sharing this!!!

  • Nice recipe Joel, my cousin lived for years in cajun area of Louisiana, and he loved to cook. One extra ingredient they would add is dry cayenne pepper if you like spicy, season accordingly to your heat liking. They load it up down there, lol. I actually learned a few things from him about cajun cooking vs. Creole cooking, very similar, but they are serious about the difference down there.

  • I tried all of these and gotta say I looked forward to eating chicken breasts for the first time ever. I recommend flattening the chicken breasts a little, or buy thin cut.