(Closed) Basic Chicken

posted 7 years ago in Cooking
Post # 4
9482 posts
Buzzing Beekeeper
  • Wedding: October 2012

@Mrs.Mittens:  Chicken is the hardest thing to flavor.  It could taste great while you’re cooking it and then taste bland afterwards.  Perhaps cut up the chicken and marinade it in Italian dressing for about 30 mintues.  Afterwards, I would throw it back in a pan to heat it up so the marinade cooks into it the pieces.

Post # 5
1048 posts
Bumble bee
  • Wedding: March 2012

Lemon, garlic, and/or Mrs. Dash always makes everything (especially chicken) better.

Post # 6
4693 posts
Honey bee
  • Wedding: October 2013

I made “engagement chicken” and it was so simple and so good.  I skipped the herbs and just used the lemon, salt and pepper, and it came out very good and flavorful, not overwhelmingly lemon-y either!

Post # 7
4824 posts
Honey bee

try boneless, skinless chicken thighs. The plain taste is worlds better than breast.

Post # 9
891 posts
Busy bee
  • Wedding: August 2013

Have you ever tried some fresh herbs like coriander and pine nuts to go with? It is actually pretty good. What I use to do to spice it up, I take some chili, a splash of lemon and soem herbs like basil. 🙂

Post # 11
2414 posts
Buzzing bee
  • Wedding: September 2012

We use any sort of grill seasoning and lather it on top with EVOO.

Post # 12
4824 posts
Honey bee

@Mrs.Mittens:  totally worth it! I still buy both for different reasons, but I really do not care for breast and love thighs. In restaurants they often use the thighs for things like skewers and other dishes you cant tell the basic shape of the chicken because its so much more moist and flavorful. Or use 1/2 and 1/2

Post # 13
2702 posts
Sugar bee
  • Wedding: November 2011

Sautee some slivered almonds and butter and put it on top of chicken. oh my god it’s to die for.

Post # 14
2695 posts
Sugar bee
  • Wedding: February 2008

I think people also tend to under-season meats.  Try using more pepper and salt (and use Kosher Salt, never use “table salt”) and you will notice a difference.  and then you can experiment with other herbs and seasonings (oregeno, thyme, rosemary, sage, garlic power, paprika, etc).  when you are done with the chicken, throw in some garlic and onion, saute them, then put in some acid (wine, lemon juice, whatever), more herbs/seasoning and a little more fat (EVOO or butter) and make a simple pan sauce, yum!

also be careful with EVOO -it doesnt take high heat well, you might want to try canola if you find it burning.

Post # 15
6830 posts
Busy Beekeeper
  • Wedding: June 2011

If you have a grill try doing beer can chicken.  Basically a whole chicken “sits” on top of a half of can of beer and cooks. Oh my chicken is so juicey and tender…

I also make this rub to put on chicken, and it tastes really really good!


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