I have a bunch of boneless-skinless chicken breast that I'd like to cook up, but I don't know what I should use to season it. This is a pretty big package, and as I'm really short on time throughout the week I'm cooking up a lot of it today so that I can make a quick chicken Caesar salad meal during the week. So I guess my question is, what would be some good ways to season this chicken that are simple, easy, and would mostly go well with salads? Thanks!
You could do 3 or more different marinades so it doesn't all taste the same. I like lemon, garlic and fresh herbs. Juice & zest of a lemon, couple of crushed cloves of garlic, finely minced parsley, sage and thyme, salt & pepper. Put it in a plastic bag with a few chicken breasts and squish around to coat everywhere. Refrigerate for an hour or two. Pat dry and broil or grill, or bake. It's good wrapped in foil and baked - very tender and juicy.
You could do one batch with BBQ sauce, and one with just salt & pepper, or lime and cilantro. I saw a bottled tequila lime marinade that I'm sure would be easy to fix from scratch.
Goodness Cchrisinyc, that sounds delicious! I'm a lime and salsa fanatic too.
Mental note: Mccormick Chipotle Pepper powder.
I'll sometimes use the spray dressing as I'm grilling my chicken breasts. Sometimes I use Italian dressing or balsamic vinegar dressing for a marinade. Or sometimes I'll use the Goya seasonings....it's in the spice section (has a yellow screw top).
I also like the mix of spices in this cajun seasoning recipe. It's really good, we use it on alot of dishes, and there's no salt in it. I have to make up a new batch of it every few weeks!
OMG, I love that spice so much! I use it constantly. It has actually become my default fajita spice as well. I hope you can find it. It was so funny - my mom just handed me a bunch of spices from her cabinet the last time I visited her, since she knows I love to cook and I am always trying new spices on my roasted veggies (another fave of mine). She passed it on to me on a whim, and I love it!
Some sunflower oil(olive is too heavy), with some lemon juice and grate some garlic over it, stir around and allow it to infuse.
yum yum yum. Me and chicken fo'eva.
For pan/skillet -- I swear by McCormick's Rotisserie Chicken seasoning. I could eat that stuff out of the jar it's so good. Mix olive oil with a little bit of water and I'll saute cut up breast chunks in that seasoning. Add that to some brown rice and you'll be asking yourself how it could be so darn simple.
OK, I am about to give out my "secret" marinade recipe. LOL. I use it on everything, chicken breasts, small 1- to 1-1/2-pound pork loins, chops, steaks, shrimp, you name it. It is a snap to do and inexpensive (way less than store-bought prepared marinades) if you buy the 3 main ingredients in large size bottles. Also, I don't measure anything, I just throw it in there, so it literally takes 30 seconds to "prepare" the marinade.
Put however many chicken breasts you're using, thawed, into a zip-top bag. The ingredients in the marinade are Italian dressing, Worcestershire sauce, and hot sauce. I personally use Robusto Italian, Lea&Perrins, and Louisiana Hot sauce, but of course, you could substitute something else you had on hand or preferred. This stays the same. I then buy seasoning packets. The one I use most often is the Wal-Mart brand (GV) fajita, which is AWESOME, very smoky, slightly spicy, with a hint of lime. It is 33 cents a pack, and I only use half a pack per approx 1 to 1-1/2 pounds of meat, or about 3 to 4 good-sized chicken breasts.
You can also use McCormick Grill Mates seasoning packets, which come in a ton of flavors. They cost more, but you can use each packet 2 to 3 times. This way, you can switch up your flavors for different flair, mood, or meal. Just sprinkle directly into your marinade bag, fold the envelope down, squish all the air out, and preferably stick a chip clip on there to keep it fresh for next use.
Sprinkle your seasoning packet on your meat. Lightly salt and pepper. Then add your liquid ingredients.
Like I said, I don't measure anything, but I use roughly equal parts of Worcestershire and hot sauce and about a 2:1 ratio of Italian dressing to the Worces. and hot sauce. I estimate that I use about 2 to 3 tablespoons each Worces. and hot sauce and about 1/4 cup Italian per 1 to 1/2 pounds of meat. You just want enough in there to coat the meat well with a little excess. Close the bag, squish it all around really well to coat and mix the seasonings. Throw it in the fridge and let it sit for as long as you can, at least a few hours, up to 2 to 3 days. Flip the bag around every so often if you can. It's awesome! It comes out smoky, slightly spicy, and full of flavor, tender, and juicy everytime.
marinade with garlic, pepper and soy sauce and grill it. I have it with Thai papaya salad..(so yummy!)
MY "BBQ" chicken :
Marinade with ketchup, a little bit of mustard, worchestershire sauce, soy sauce
Yogurt N basil:
marinade wih yogurt, chopped basil, a little bit of corn starch for 6 hrs. Then before bake sprinnkle with bread crumbs and some pamesan cheese.. bake 185C for 30 mins =)
"Opor" Ayam: (but i bake them ^__^)
mince together ; red onion, unseeded chilles, kamiri (i use nut instead), curry powder, salt, sugar
when ready spray the pan and put the mixture in the pan til you smell aroma, then put chicken and tempe, put some water and simmer until all the mixture soak into chicken and tempe. Then fried or bake chicken/tempe.
Fried chicken with sweet sauce :
marinade with soy sauce, sweet soy sauce, sugar, pepper then fry or bake it. for sauce; in saucepan mix 1 teaspoon butter, soy sauce, sweet soy sauce, worchestershire sauce,sugar substitute and put on top of the chicken.. Its so good with rice and steamed veggies!