Robusto Italian dressing, the go to for us is a honey chipotle marinade. It's still rather simple though.
Blend honey, some canned chipotle peppers, olive oil, salt, and pepper. Don't remember the exact ratios, but it turns out great if you grill it.
I found the site that we got the marinade recipe from. The ingredients list calls for garlic and cumin as well, which I had forgotten. We usually forgo the cumin since my wife isn't a fan, but garlic is definitely a must. Recipe - ( New Window )
And they don't make you feel like a 5-year old eating chicken nuggets.
I grill them often.
Bill, why do you think they're not easy to grill?
I marinate them, put on the grill, flip and baste them, take them off the grill. I'll even throw some asparagus on the grill too and have a decent meal with little clean up that the whole family eats.
And they don't make you feel like a 5-year old eating chicken nuggets.
I grill them often.
Bill, why do you think they're not easy to grill?
I marinate them, put on the grill, flip and baste them, take them off the grill. I'll even throw some asparagus on the grill too and have a decent meal with little clean up that the whole family eats.
Yea, not sure how they're hard to grill. Can even cut them into cubes, mix with some veggies and just throw them into a grill basket (way easier than threading kebab skewers).
I find that chicken breasts, especially thinner ones, and for that matter thin cut pork chops, are very easily overcooked on a grill. By the time you get a little char mark on them, they're gone. Including in restaurants- I never order them
And they don't make you feel like a 5-year old eating chicken nuggets.
I grill them often.
Bill, why do you think they're not easy to grill?
I marinate them, put on the grill, flip and baste them, take them off the grill. I'll even throw some asparagus on the grill too and have a decent meal with little clean up that the whole family eats.
Yea, not sure how they're hard to grill. Can even cut them into cubes, mix with some veggies and just throw them into a grill basket (way easier than threading kebab skewers).
the "danger" with multi-ingredient skewers and throwing everything into a basket is that the different items don't cook at the same rate, so you rarely end up with everything cooked properly
a burger or steak, where you can miss on the low side, temp wise. You've got to get a breast up to 165 degrees, so you can't just throw it on the grill, flip it and pull it off. And it's pretty easy to go from 165 to no moisture left when you're being safe.
a burger or steak, where you can miss on the low side, temp wise. You've got to get a breast up to 165 degrees, so you can't just throw it on the grill, flip it and pull it off. And it's pretty easy to go from 165 to no moisture left when you're being safe.
I have a meat thermometer. It's easy to grill chicken breasts. Not sure why you have trouble doing it but I do it several times a month and comes out great every time.
a burger or steak, where you can miss on the low side, temp wise. You've got to get a breast up to 165 degrees, so you can't just throw it on the grill, flip it and pull it off. And it's pretty easy to go from 165 to no moisture left when you're being safe.
I have a meat thermometer. It's easy to grill chicken breasts. Not sure why you have trouble doing it but I do it several times a month and comes out great every time.
When you say chicken breasts, are you doing boneless/skinless? I would do a bone-in with skin breast on a grill. Boneless, I sous vide and it comes out perfect. And a tender is too thin to get a good thermometer reading on, imo. Don't know if you've ever tried it, but I've been doing chicken parm now with boneless/skinless thighs. Juicier than breasts for the most part.
proteins in my and my family's diet. I eat it probably twice a week.
I cook it many ways, baking it in the oven, cooking in the crock pot for a variety of different meals, instant pot, grill, occasionally I'll even saute it in a frying pan. I have even smoked chickens.
I have successfully cooked without exaggeration probably 500 pounds of chicken on my grill, never once was it under cooked, maybe once or twice a little dry, but if I'm grilling it I'm either marinating it or slicing it for a salad or something like that and dryness isn't a an issue that can't be overcome. And grilling is simple with no mess.
It's probably the easiest meat to cook, it's relatively cheap, and it's a great source of protein.
Yes, chicken tenderloin is chicken strips/tenders, but that changes nothing.
Not sure why grilling chicken is controversial in any way.
The only time I buy a chicken with bone in is when I get a whole chicken to throw on the smoker. Otherwise i see no need for bone-in chicken (unless it's chicken wings).
Marinate in Italian dressing. Always a crowd and home favorite.
We've also been on a chicken souvlaki/gyro kick lately. Marinade chicken in olive and lemon juice mix, oregano, fresh minced garlic, salt, pepper for a few hrs or overnight.
Tzatziki sauce recipe I use.
https://www.allrecipes.com/recipe/20242/tzatziki-sauce/
Come on fellas, chicken strips are some of the easiest things to cook on the grill.
proteins in my and my family's diet. I eat it probably twice a week.
I cook it many ways, baking it in the oven, cooking in the crock pot for a variety of different meals, instant pot, grill, occasionally I'll even saute it in a frying pan. I have even smoked chickens.
I have successfully cooked without exaggeration probably 500 pounds of chicken on my grill, never once was it under cooked, maybe once or twice a little dry, but if I'm grilling it I'm either marinating it or slicing it for a salad or something like that and dryness isn't a an issue that can't be overcome. And grilling is simple with no mess.
It's probably the easiest meat to cook, it's relatively cheap, and it's a great source of protein.
Yes, chicken tenderloin is chicken strips/tenders, but that changes nothing.
Not sure why grilling chicken is controversial in any way.
The only time I buy a chicken with bone in is when I get a whole chicken to throw on the smoker. Otherwise i see no need for bone-in chicken (unless it's chicken wings).
hey, if it's working for you, that's all that matters. Chicken is my go to protein also, but 90% thighs with bone/skin. Chicken Vesuvio for dinner tomorrow (seared thighs, Yukon golds, and lots of garlic.
Is best for grilling, especially dark meat. More flavorful, better texture. True for almost every cooking method, except for deep frying, where you would prefer the more unflavorful white meat to take a back seat to a good breading.
Roll in panko and bake.......
If you want to marinade, just pour Italian dressing over them.
Chicken tenderloin exists too.
basically just like you said FMiC, strips of breast meat.
If you want a marinade vs breading and baking, I'd go with a basic homemade teriyaki or barbecue sauce and grill it.
Blend honey, some canned chipotle peppers, olive oil, salt, and pepper. Don't remember the exact ratios, but it turns out great if you grill it.
Chili Lime Chicken Kabobs - ( New Window )
Blend honey, some canned chipotle peppers, olive oil, salt, and pepper. Don't remember the exact ratios, but it turns out great if you grill it.
I found the site that we got the marinade recipe from. The ingredients list calls for garlic and cumin as well, which I had forgotten. We usually forgo the cumin since my wife isn't a fan, but garlic is definitely a must.
Recipe - ( New Window )
1/8 cup worcestershire
1/8 cup soy sauce
heaping tablespoon of sriracha/sambal
Mix thoroughly and throw the chicken in there
throw it on the grill
And use chicken thighs instead of those goddamn chicken tenders
1/8 cup worcestershire
1/8 cup soy sauce
heaping tablespoon of sriracha/sambal
Mix thoroughly and throw the chicken in there
throw it on the grill
And use chicken thighs instead of those goddamn chicken tenders
Could throw some honey or maple syrup in there too actually
Chicken breast is never easy to grill, especially cut into thin strips
Serve then to kids with a side of ketchup and be done with them!!
And they don't make you feel like a 5-year old eating chicken nuggets.
I grill them often.
Bill, why do you think they're not easy to grill?
I marinate them, put on the grill, flip and baste them, take them off the grill. I'll even throw some asparagus on the grill too and have a decent meal with little clean up that the whole family eats.
And they don't make you feel like a 5-year old eating chicken nuggets.
I grill them often.
Bill, why do you think they're not easy to grill?
I marinate them, put on the grill, flip and baste them, take them off the grill. I'll even throw some asparagus on the grill too and have a decent meal with little clean up that the whole family eats.
Yea, not sure how they're hard to grill. Can even cut them into cubes, mix with some veggies and just throw them into a grill basket (way easier than threading kebab skewers).
Bill, why do you think they're not easy to grill?
I find that chicken breasts, especially thinner ones, and for that matter thin cut pork chops, are very easily overcooked on a grill. By the time you get a little char mark on them, they're gone. Including in restaurants- I never order them
Quote:
for portion control.
And they don't make you feel like a 5-year old eating chicken nuggets.
I grill them often.
Bill, why do you think they're not easy to grill?
I marinate them, put on the grill, flip and baste them, take them off the grill. I'll even throw some asparagus on the grill too and have a decent meal with little clean up that the whole family eats.
Yea, not sure how they're hard to grill. Can even cut them into cubes, mix with some veggies and just throw them into a grill basket (way easier than threading kebab skewers).
the "danger" with multi-ingredient skewers and throwing everything into a basket is that the different items don't cook at the same rate, so you rarely end up with everything cooked properly
I have a meat thermometer. It's easy to grill chicken breasts. Not sure why you have trouble doing it but I do it several times a month and comes out great every time.
Serve then to kids with a side of ketchup and be done with them!!
Chicken breast meat is an assertive sauce delivery system for the kids, nothing more. Or bbq chicken pizza from Dominos for the kids.
Quote:
isn't really hate. They are chicken tenders though.
Serve then to kids with a side of ketchup and be done with them!!
Chicken breast meat is an assertive sauce delivery system for the kids, nothing more. Or bbq chicken pizza from Dominos for the kids.
Sorry mister fancy pants, I guess grownups only eat lobster thermidor or steak tartare
and us peasants (and small children) eat chicken breasts.
Quote:
a burger or steak, where you can miss on the low side, temp wise. You've got to get a breast up to 165 degrees, so you can't just throw it on the grill, flip it and pull it off. And it's pretty easy to go from 165 to no moisture left when you're being safe.
I have a meat thermometer. It's easy to grill chicken breasts. Not sure why you have trouble doing it but I do it several times a month and comes out great every time.
When you say chicken breasts, are you doing boneless/skinless? I would do a bone-in with skin breast on a grill. Boneless, I sous vide and it comes out perfect. And a tender is too thin to get a good thermometer reading on, imo. Don't know if you've ever tried it, but I've been doing chicken parm now with boneless/skinless thighs. Juicier than breasts for the most part.
I cook it many ways, baking it in the oven, cooking in the crock pot for a variety of different meals, instant pot, grill, occasionally I'll even saute it in a frying pan. I have even smoked chickens.
I have successfully cooked without exaggeration probably 500 pounds of chicken on my grill, never once was it under cooked, maybe once or twice a little dry, but if I'm grilling it I'm either marinating it or slicing it for a salad or something like that and dryness isn't a an issue that can't be overcome. And grilling is simple with no mess.
It's probably the easiest meat to cook, it's relatively cheap, and it's a great source of protein.
Yes, chicken tenderloin is chicken strips/tenders, but that changes nothing.
Not sure why grilling chicken is controversial in any way.
The only time I buy a chicken with bone in is when I get a whole chicken to throw on the smoker. Otherwise i see no need for bone-in chicken (unless it's chicken wings).
We've also been on a chicken souvlaki/gyro kick lately. Marinade chicken in olive and lemon juice mix, oregano, fresh minced garlic, salt, pepper for a few hrs or overnight.
Tzatziki sauce recipe I use.
https://www.allrecipes.com/recipe/20242/tzatziki-sauce/
Come on fellas, chicken strips are some of the easiest things to cook on the grill.
I cook it many ways, baking it in the oven, cooking in the crock pot for a variety of different meals, instant pot, grill, occasionally I'll even saute it in a frying pan. I have even smoked chickens.
I have successfully cooked without exaggeration probably 500 pounds of chicken on my grill, never once was it under cooked, maybe once or twice a little dry, but if I'm grilling it I'm either marinating it or slicing it for a salad or something like that and dryness isn't a an issue that can't be overcome. And grilling is simple with no mess.
It's probably the easiest meat to cook, it's relatively cheap, and it's a great source of protein.
Yes, chicken tenderloin is chicken strips/tenders, but that changes nothing.
Not sure why grilling chicken is controversial in any way.
The only time I buy a chicken with bone in is when I get a whole chicken to throw on the smoker. Otherwise i see no need for bone-in chicken (unless it's chicken wings).
hey, if it's working for you, that's all that matters. Chicken is my go to protein also, but 90% thighs with bone/skin. Chicken Vesuvio for dinner tomorrow (seared thighs, Yukon golds, and lots of garlic.