Simple chicken seasoning

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Skillful_Dan

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Okay, so I love making lean chicken breasts but rarely have the patience or foresight to marinade them. I prefer to just pull them out of the freezer and cook them up. What are your recipes to make tasty chicken without having to think ahead. Here are a few of my favorites...

After chicken is cooked, 2 tablespoons of honey, 2 tsp of Cumin, salt. Very simple and is fantastic if you like cumin.

After chicken is cooked, salt, cayanne, chili powder, paprika, cumin, and minced garlic to taste.

How about you guys?
 
George Foreman, frozen chicken breast, Mrs Dash (many varieties, like original best still)

Fast Easy Yum!
 
thanks for the topic! i have to eat chicken breast nearly every day so i'll definitely try out the recipes here!
 
also chicken breast in pan with light coating of lawery's marinades a little water and lid to "steam" not too bad. Too much marinade can add sodium so depends on your diet and goals but good tasting. My fave is Seasme Ginger
 
Skillful_Dan said:
Okay, so I love making lean chicken breasts but rarely have the patience or foresight to marinade them. I prefer to just pull them out of the freezer and cook them up. What are your recipes to make tasty chicken without having to think ahead. Here are a few of my favorites...

After chicken is cooked, 2 tablespoons of honey, 2 tsp of Cumin, salt. Very simple and is fantastic if you like cumin.

After chicken is cooked, salt, cayanne, chili powder, paprika, cumin, and minced garlic to taste.

How about you guys?
Click to expand...

How do you defrost then? If you are using a microwave, then so goodbye to your taste. If you are defrosting in water, you might as well marinade. Having the patience and foresight to marinade and defrost is the key to good chicken.
Pull out your chicken breast the night before and submerge in an oven pan with either a storebought or homemade marinade mixed with water. Let the chicken marinade overnight and throughout the day. Cook in the same pan at 350 degrees for an hour and a half. The marinade should provide enough seasoning, but you can also season to taste.

Edit: For people asking about how to make a marinade, there are no rules. You need to have something with acid (lime, fruits, etc.) to tenderize, oil (preferrably olive) to moisturize, something (spices, onions, garlic, peppers, etc.) to season, and a liquid base (typically water).
 
one orange and pepper to taste tea spoon of soy sause and terriaki garlic ginger and some green onion let marinade for one hour or more if you have time. You can add salt but I usually get the salt from the soy sause. BBQ chicken and lay on bed of brown rice or serve with vegitables
 
Italian dressing goes surprisingly well on chicken breasts. I tend to let it marinate for a bit before tossing it in the oven or on the grill, but I've put the dressing on frozen breasts and popped them in the oven with success.
 
Oblivian said:
How do you defrost then? If you are using a microwave, then so goodbye to your taste. If you are defrosting in water, you might as well marinade. Having the patience and foresight to marinade and defrost is the key to good chicken.
Click to expand...
Remove chicken from freezer, put on baking sheet, bake at 375 for 45 minutes. Nothing to clean up, and I dont have to watch or turn it like when I grill. (Normally i get home, put the chicken in, then shower and get ready and hope my house doesnt burn down before I'm dressed)

ASRBEAR and Tamil, those look good! I'll try those out this week.
 
i always eat my chicken over raw spinach with red wine vinegar. sometimes ill dice up some carrots as well, but i never seem to tire of red wine vinegar on chicken breasts.
 
I honestly think chicken breasts are one of those things that you are about limited by your imagination, they take so many flavors so well, that being said, Cumin is my new not-so-secret weapon, I use it on almost everything...also I know grill almost all of my breasts, it just tastes 100 times better to me

Dobe
 
boxing_kangaroo said:
any auggestions? im no gordon ramsay
Click to expand...

Ahaha I just finished watching the new Hell's Kitchen; that guy is hilarious.

Anyways, what about ways to add taste to chicken that's already been cooked/grilled and is sitting in the fridge? I hate eating dry chicken breast but I've been doing it :( I just ordered Berardi's 'Gourmet Nutrition', though, and will be receiving that sometime next week :) Hopefully that has some easy tricks for some1 who blows at cooking like me!
 
likkuid said:
Ahaha I just finished watching the new Hell's Kitchen; that guy is hilarious.

Anyways, what about ways to add taste to chicken that's already been cooked/grilled and is sitting in the fridge? I hate eating dry chicken breast but I've been doing it :( I just ordered Berardi's 'Gourmet Nutrition', though, and will be receiving that sometime next week :) Hopefully that has some easy tricks for some1 who blows at cooking like me!
Click to expand...

Olive Oil will always moisturize. I'd try to mix in something with acid (lime, citrus, etc.) to re-tenderize as well.
 
WIld bills makes a lemon pepper seasoning which is very good for lean chicken breasts. THrow in one clove of garlic while cooking, salt and pepper as needed and your good to go.
 
likkuid said:
Ahaha I just finished watching the new Hell's Kitchen; that guy is hilarious.

Anyways, what about ways to add taste to chicken that's already been cooked/grilled and is sitting in the fridge? I hate eating dry chicken breast but I've been doing it :( I just ordered Berardi's 'Gourmet Nutrition', though, and will be receiving that sometime next week :) Hopefully that has some easy tricks for some1 who blows at cooking like me!
Click to expand...

Frank's Red Hot
 
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