or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Problem cooking tasty chicken breast
New Posts  All Forums:Forum Nav:

Problem cooking tasty chicken breast

post #1 of 11
Thread Starter 

I am new to this forum, so a little about myself. I am a student in St. Louis and recently I have decided to eat clean and lean and work out and all that.

 

Now, the problem is, I have baked a few batches of Chicken breast, so I can have them over a week. Unfortunately, none of them have been tasty. I gulp them down for the heck of it and don't think I can do that for long.

 

The one I made yesterday is the worst! My marinade consisted of the following:

 

- Lime
- Salt
- Pepper
- Soy Sauce
- Cilantro

I have also tried the "Honey and Garlic" marinade before, how much ever I put it, i can never taste it once the chicken is baked, it just tastes bland!

 

I baked it in Owen at 350 degrees for 35 minutes. I have attached a picture to show how it looks like. Looks quiet ok, but tastes really bad.

 

I wanted opinions on how to improve the chicken breast taste while baking them? Any suggestions or directing towards resources will be much appreciated.

 

Thank you

 

post #2 of 11

First off, start with bone in, skin on chicken breast if you are going to bake.You can discard the skin after roasting if you don't want to eat it. They will have much more flavor than random chicken breast you are getting.

They will be moist and more flavorful. Always try to buy fresh chicken, not frozen. Also buy chicken that is not injected with "flavoring solution", you are just paying for salt water.

 

A simple seasoning of salt, pepper, granulated garlic is enough for a basic roasted chicken.

Master this first, then experiment with marinades.

After that, try cilantro, garlic, fresh lime juice, chili flakes, olive oil, salt & pepper. If you have a bbq grill, you could start them outside to get some nice color on both sides, then finish in the oven so you don't have to worry about burnt, raw chicken.

post #3 of 11
Thread Starter 
Quote:
Originally Posted by chefbuba View Post
 

First off, start with bone in, skin on chicken breast if you are going to bake.You can discard the skin after roasting if you don't want to eat it. They will have much more flavor than random chicken breast you are getting.

They will be moist and more flavorful. Always try to buy fresh chicken, not frozen. Also buy chicken that is not injected with "flavoring solution", you are just paying for salt water.

 

A simple seasoning of salt, pepper, granulated garlic is enough for a basic roasted chicken.

Master this first, then experiment with marinades.

After that, try cilantro, garlic, fresh lime juice, chili flakes, olive oil, salt & pepper. If you have a bbq grill, you could start them outside to get some nice color on both sides, then finish in the oven so you don't have to worry about burnt, raw chicken.

 

Wow! Thank you so much for your insights!

 

I think I get the fresh chicken from Walmart, but I will try the one with Skin next time and probably put spices inside the skin and let it bake.

 

Last time I baked a batch of these, I did put Olive oil, Celery (Seasoning), Garlic powder, chilli powder, but somehow the breasts just turn out to be very bland, as in not having much taste to it or the spices do not go into the meat sort of a thing.

post #4 of 11

Why not try dark meat chicken, like chicken thighs?  You can skin them and even take out the bone if you want.?  It's tastier right from the beginning, whereas with chicken breast it's like trying to cook with one hand behind your back! 

If you really want to insist on the breast, yoghurt tends to make it juicier. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #5 of 11

I second the vote for skin on, bone in breasts, as well as thighs having more flavor.  I'll suggest trying to roast a whole chicken, I can easily get 3 meals for my wife and I from one chicken.  For example, the first night slices of the breast with a pan gravy, second night chunks of chicken in a sauce on pasta, third night chicken enchiladas.  And sometimes enough for a chicken salad sandwich or two.

 

In my opinion the important thing with chicken is to NOT overcook it.

 

mjb.

 

ps:  thyme is also a nice seasoning for chicken.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #6 of 11

Sage advice from all above.  My advice would be to avoid Wal-Mart meat.  Find a grocery store that has an organic or natural option.  The seasoning you have applied seem fine, but make sure to go with a bit more sat than you might feel comfortable with. 35 minutes for a chicken breast is going to make it dry.  Sear in a pan to crisp the sides, and then go in the oven, 10 maybe 15 minutes depending on size.

 

Try this video out.  It might help you learn about cooking times.

 

http://www.youtube.com/watch?v=VBdOXL1-nUI

post #7 of 11
LOL. Like everyone else, I agree w/ ChefBuba. That much doesn't take any abacus. Here's my contribution to the party. I don't really think much of chicken marinades. I go with good seasoning and let other things go on after cooking as a flavor garnish. You'll find you use a lot less and have much less waste. It's also more economical. Don't overcook. The reason the majority of people can't do chx breast is because they overcook it to death. Next, don't cut into it to see if it's done. Then, let it rest before you cut into it.

Here. I like these seasonings for chx:
(Yeah, I know, everyone thinks I'm goofy for this.)

post #8 of 11
Thread Starter 

Wow, thanks so much everyone, these are awesome inputs!

 

So, few things:

 

- I don't want to do the Skin-On chicken, reason being, I am trying to eat lean to complement my workout.

- I will definitely try baking it only for 15 minutes next time instead of 35 and see how it turns out to be.

- I have those WEBER seasonings, don't know why I did not try them out, will do so in my next batch.

 

Cool, So, more salt, weber seasonings and probably try a chicken thigh too! These would be three things that I will try next time.

post #9 of 11

You can take the skin off after you cook it.  The skin helps protect the meat from overcooking, and keeps it moist.  

 

But you don't have to use skin-on chicken.  My advice is do not bake it.  I eat chicken breast a lot, and it only takes a few minutes to cook it on the stove top.  I don't marinate either.  I simply rub it with olive oil, salt/pepper and whatever spices you like and place it in a HOT pan.  Leave it in there a couple of minutes until it gets color and then turn it over for another minute or 2.  Then add a shot glass of water or stock and put a lid on it.  Use a thermometer to gauge the internal temperature, I like to keep it around 155-160, it's cooked through.  It should be juicy this way.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #10 of 11
Yeah ... Duh. LOL@Me. I should have said this.
Quote:
Originally Posted by Koukouvagia View Post

I simply rub it with olive oil, salt/pepper and whatever spices you like and place it in a HOT pan.

Thanks KK. That point is as important as anything said.
post #11 of 11
If you simply wanna grill some nice chicken breast my dude. Blender and a fine strainer needed. At the store or workplace grab a shallot and fresh peeled garlic cloves and fresh herbs, tarragon,parsley,chives,basil little thai basil if u can. Rosemary,S and P. Run in blender than a china cap or coffee filter,whatever u can to get that membrain out of it strain into container. You wanna use a skinless whole butterflied chicken breast . Marinate that for next day . You.can either grill it or roast it but it will be dank as hell
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Problem cooking tasty chicken breast