So the title is basically self explanatory, what is a healthy and delicious sauce/dressing that you recommend for super dry chicken?
Thanks
When you grill your chicken, defrost it fully and make sure the grill is hot. While grilling baste a little bit of olive oil on them. This cuts down cooking time and really keeps them moist.
Try brining them.
You can marinade them for 1/2 a day in a zip lock bag in the fridge and then put them in the oven on a broiler pan at 400 degrees for 35minutes.
Plenty moist and tasty when you reheat them!
As for what to do if now since you made them dry, Low carb BBQ sauce.
i love a little pesto sauce on top…
I also cut it in half and put some chopped spinach in the middle often times. Oven for 12-15 minutes at 400 and voila…
Macadamia Nut Oil
Tomato Sauce
Mrs. Dash Extra Spicy
Enjoy.
Don’t dry it out in the first place. yuck.
hot sauce
dont chew, just wash each bite down with water HARDCORE
The chicken is not supposed to be dry
Either your overcooking it or your not defrosting it.
Spiedie sauce. People from NY know what I’m talking about…
Try flaying the chicken. Cut it on the side so it spreads like a butterfly. Fill it with chopped garlic, hot peppers, a lemon, or whatever. Then bake it at about 350 until it’s done.
George Foreman grill - avg chicken breast grill for 7-8 min max and immediately remove. If it’s a tad thinner then go for 6-7 min. You’ll know when you stab the sucker in the middle to lift it out of the grill!
Fully defrost or else the outside will cook faster then the inside and it’ll be dryer then normal.
Look through this list of shit you need to pour on chicken breasts to make them palatable. Something’s wrong when a piece of meat is so dry and tasteless that you have to resort to condiments and flavor enhancers.
If you buy good chicken, and eat the legs, or roast whole chickens, then all you need is kosher salt (or sea salt) and fresh ground pepper. The meat is moist and has it’s own flavor, so doesn’t need all the lubrication.
Chicken breasts are not pleasing to the palate for a good reason: they are basically nutritionally worthless (except for the protein of course, which is all meats, so what’s the big deal about chicken breasts?). They have very little fat, and if I’m going to be sitting down to a piece of seared animal flesh, it had better be moist and fatty or I’m wasting my time.
swordthrower, the eloquence of that post brought a tear to my eye, im not even kidding.
I use mustard mixed with a little fat free yogurt makes a nice dipping sauce…
Solid.
[quote]swordthrower wrote:
Look through this list of shit you need to pour on chicken breasts to make them palatable. Something’s wrong when a piece of meat is so dry and tasteless that you have to resort to condiments and flavor enhancers.
If you buy good chicken, and eat the legs, or roast whole chickens, then all you need is kosher salt (or sea salt) and fresh ground pepper. The meat is moist and has it’s own flavor, so doesn’t need all the lubrication.
Chicken breasts are not pleasing to the palate for a good reason: they are basically nutritionally worthless (except for the protein of course, which is all meats, so what’s the big deal about chicken breasts?). They have very little fat, and if I’m going to be sitting down to a piece of seared animal flesh, it had better be moist and fatty or I’m wasting my time.[/quote]
Though i do agree with most of this post, there is no reason a regular lean chicken breast can’t taste good without adding a bunch of shit. A high quality, well cooked chicken breast with salt and pepper will taste good. It doesn’t have to be a fatty piece of meat. Though I do enjoy chicken thighs.
You are totally right. I guess I came across as hating on chicken breasts, which I don’t. I just think it’s sad that they have become synonymous with “healthy, lean meat” which I think is a load of crap.
I do eat chicken breasts, but only when I roast a whole chicken. Then, as you said, they can be moist and tasty with just salt and pepper.
Chicken breasts (and practically any other meat) get dry when they are overcooked.
They go from “just right” to overcooked in about 1 minute. So you’ve got to learn to cook them properly.
Brining makes poultry and pork juicier, even when overcooked.
And microwaving, as the initial cooking method, gives chicken breasts a horrible stringy and dry texture.