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

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WORLD’S BEST CHICKEN BREAST EXTRA JUICY RECIPE

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Tasty 101: How To Cook Perfect Chicken Breast Every Time

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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.

[email protected]

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27 comments

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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??