🔕 🔔

My Basket ()

All questions

Does anyone have a good recipe/marinade for boneless skinless chicken breasts? Trying to keep them lo cal but juicy- thanks!

asked by petrea about 5 years ago
10 answers 4974 views
Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added about 5 years ago

A good starting point is this site: http://www.food52.com/recipe...

E7b6597b db6e 4cae b9f3 699b508f4ed3  036

Abbie is a trusted source on General Cooking.

added about 5 years ago

I brine a lot - it really helps keep chicken breasts moist. A quick and easy one - bring 1/2 c salt, 1/2 c sugar, 2 c water to a boil. Add ice to cool it back down, and let the chicken breats soak for a couple hours to overnight. We have several favorite add-ins, whole garahm masala, or peppercorns, bay leaf and lemon zest. Whatever flavors appeal, add those into the brine. Then you can grill or broil or whatever and come out with a tasty juicy dinner!

Dcca139f 78d5 41a3 b57b 6d6c96424a1c  img 7818
added about 5 years ago

You could try these. The panko and Parmesan will add a few extra calories but they're worth it! http://www.food52.com/recipes...

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1

Chops is a trusted home cook.

added about 5 years ago

I usually marinate my boneless chicken breasts in lowfat buttermilk, sometimes with fresh herbs, hot sauce, lemon, etc. I pat try and bake or sautee and they're always tasty.

B8f19483 b6dd 4ee8 b288 d1e5d79af410  face
added about 5 years ago

I simply salt/pepper and pan saute them. Deglaze the pan with some chicken broth/vermouth add some thyme and the juice of one lemon. Reduce by 2/3rds. Throw in some capers (or not) and you're done!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

I cook mine sous vide with a variety of flavorants and then (sometimes) sear them off afterwards. Depends on the saucing. You don't need a lot of fancy sous vide equipment - a styrofoam cooler, the ability to get the air out of a ziplock bag (immersion method works really well) and a handy kettle of very hot water to top up the cooler with. You want to maintain 145-ish for the chicken breasts

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

one of my fave summer chicken recipes for the grill:
cut the boneless, skinless breasts into 2 inch chunks and season with s+p and herbs de provence.
then marinate in the following:
big plop of grainy mustard, a few drizzles of olive oil, lemon zest and a splash of chicken broth.
the marinade should be be sticky so it coats the chicken, not too runny. i marinate for at least 1/2 hour, longer if there's time. when you're ready to grill, skewer REALLY TIGHTLY onto soaked wooden (or metal) skewers and grill a few minutes - until you get a nice char and the chicken lifts easily off the grill - each on all 4 sides.
i think the marinade + the tightly packed skewer of ONLY CHICKEN (no veggies mixed in) magically gives you quick grilled chicken that is not dry. my boyfriend can't believe i cracked the code to moist, grilled chicken. i like to serve over herbed cous cous with tomatoes.

31cf169d f83a 458c 9946 a9a0311207c3  cumberland pass atv trip july 20 2013 019
added about 5 years ago

This sounds good! I'll be trying it within the next few days - thank you!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added about 5 years ago

Yes...soak them in Yogurt, lemon juice, garlic, oregano, salt for about 2 hours. Remove most of the marinade and put in a paper bag with bread crumbs or crushed whole grain corn flake and shake to coat.
Then bake them about 20 mins or more depending on the thickness.

Kabobs are also good. Cut the meat in cubes (marinate them with soy, Worcester, garlic powder, ginger powder for 1 hour)...layer with onion and bell peppers and grill or broil.

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added about 5 years ago

Start with bone-in, skin-on chicken and cook as planned. Then remove the skin and bones and eat. Voila! Juicy, delicious chicken.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.