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Uh, how are you supposed to marinade chicken breast?

Phokus

Phokus

Lifer
Ok, so i finally got the art of brining chicken breasts down (thanks guys!). How the hell do i marinade? I was slathering on lemon pepper or teriyaki marinade while grilling on the george foreman grill/broiling, but the marinade doesn't seem to get absorbed and slides off the chicken. WTH?
 
tell me about your brining experiences. i've never tried it w/ chicken breasts and i'm interested in trying.
 
Marinate is a verb, marinade is a noun. I use something with a lot of acid. Lime juice, garlic, and cilantro work well. Jerk sauce is excellent, or a vinegary BBQ sauce. Longer is better. (24-48 hours)
 
I just pour my teriyaki marinade into a bag with the breast and let it sit for about 30 minutes prior to cooking. I stab the breast a few times with a knife before to let the merinade get into the center.
 
Ok, so leave the marinade on the chicken longer instead of doing it while it's cooking? Gotcha guys... Nuts, this means i'll actually have to plan dinners now 🙁
 
Originally posted by: Phokus
Ok, so leave the marinade on the chicken longer instead of doing it while it's cooking? Gotcha guys... Nuts, this means i'll actually have to plan dinners now 🙁
Click to expand...
LOL
 
Originally posted by: iamme
tell me about your brining experiences. i've never tried it w/ chicken breasts and i'm interested in trying.
Click to expand...

Brining has worked great for me so far. When i used to cook the chicken (either george foreman grilling it or broiling it), for even 5 minutes, the chicken would get dry as a desert. Now i fill my big pot with about 1/3rd of the way with water, put in a few tablespoons of salt, and let it sit for 30 minutes, wash it afterwards, and after cooking it's nice and juicy 🙂
 
Originally posted by: Phokus
Ok, so leave the marinade on the chicken longer instead of doing it while it's cooking? Gotcha guys... Nuts, this means i'll actually have to plan dinners now 🙁
Click to expand...

Tell me you're joking.
 
Originally posted by: Phokus
Originally posted by: iamme
tell me about your brining experiences. i've never tried it w/ chicken breasts and i'm interested in trying.
Click to expand...

Brining has worked great for me so far. When i used to cook the chicken (either george foreman grilling it or broiling it), for even 5 minutes, the chicken would get dry as a desert. Now i fill my big pot with about 1/3rd of the way with water, put in a few tablespoons of salt, and let it sit for 30 minutes, wash it afterwards, and after cooking it's nice and juicy 🙂
Click to expand...

that's all the salt you need? also, 30 minutes is enough?
 
Instead of a marinade, how about just using a rub? You can apply rubs 1/2 hour to 1 hour before cooking, especially after brining. All you need is the rub to draw some moisture out, and it creats a small moist layer on the chicken. Not a big fan of the george foreman myself, I can never get good browning on it. If you are afraid of oil try using some healthier oils, such as olive/canola oils.

Just brown the breasts on each side over medium heat, till golden brown, then finish in the oven or cover up over lower heat. The brine will help keep the chicken from drying out so a bigger margin of error there.
 
Originally posted by: iamme
Originally posted by: Phokus
Originally posted by: iamme
tell me about your brining experiences. i've never tried it w/ chicken breasts and i'm interested in trying.
Click to expand...

Brining has worked great for me so far. When i used to cook the chicken (either george foreman grilling it or broiling it), for even 5 minutes, the chicken would get dry as a desert. Now i fill my big pot with about 1/3rd of the way with water, put in a few tablespoons of salt, and let it sit for 30 minutes, wash it afterwards, and after cooking it's nice and juicy 🙂
Click to expand...

that's all the salt you need? also, 30 minutes is enough?
Click to expand...

Yeah maybe 4 to 5 tablespoons of salt... works like a charm.
 
Originally posted by: deeznuts
Instead of a marinade, how about just using a rub? You can apply rubs 1/2 hour to 1 hour before cooking, especially after brining. All you need is the rub to draw some moisture out, and it creats a small moist layer on the chicken. Not a big fan of the george foreman myself, I can never get good browning on it. If you are afraid of oil try using some healthier oils, such as olive/canola oils.

Just brown the breasts on each side over medium heat, till golden brown, then finish in the oven or cover up over lower heat. The brine will help keep the chicken from drying out so a bigger margin of error there.
Click to expand...

interesting, i may try this, thanks.

 
Marinade or rub, experiment, try different things for the chicken, findout what you like. I like a zesty Italian dressing for a marinade myself, very tasty.
 
Yes, marinades have their place too. But rubs are for those moments where you really didnt' plan ahead. Just look around the spice rack at your local superM. Lots of good rubs for chicken/pork if you are not inclined to make your own. Be creative.

FoodTV for ideas.

VirtualWeberBullet I grill/smoke all year long here in CA so there are some good recipes here for grilling.
 
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