Chicken Prep/Cooking Recipes
06-01-2011, 10:20 AM
#12
yep, brine and any seasons you want. The dry rub them with what ever seasonings you had in the brine (new seasonings). That salty brine keeps those fuggers juicy!!
I used to do the italian dressing and garlic all the time...great stuff!
Chicken takes all rubs and marinades nicely. Experiment with all kinds of seasonings!
I used to do the italian dressing and garlic all the time...great stuff!
Chicken takes all rubs and marinades nicely. Experiment with all kinds of seasonings!
06-01-2011, 04:33 PM
#13
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i usualy marinate chicken in italian dressing for a few hours to a day, then make a dry rub of salt, garlic, pepper, paprika, and some tonys or cayenne pepper if you like.
06-01-2011, 09:52 PM
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Soak in italian dressing. Cook on the grill. When you turn it over for the last time, take a italian dressing/diced Roma tomato/shredded mozzarella cheese sauce and cover each piece and cook until the chicken is done/cheese is melted.
06-06-2011, 02:37 PM
#18
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I usually cook 4 boneless breast at the same time, I take them in a glass baking dish and cover them lightly with Dales seasoning, then top them with tony's and some garlic powder( not garlic salt, too much salt). then i flip them and repeat. After they have been lightly covered, I cover the dish and put it in the refrigerator for a hour or so (the longer they stay the juicer they will be). Take them out about 30-40 minutes before putting on the grill and let them come closer to room temp. 8-14 minutes on each side depending on heat and size of breast and you whip up some mashed potatoes, steamed butter asparagus, and some cheddar bay biscuits and you have a gourmet meal! I like to cook hot to start with and create "lines" on the chicken then drop from 500 ish to around 400-425.
06-06-2011, 02:39 PM
#19
I usually cook 4 boneless breast at the same time, I take them in a glass baking dish and cover them lightly with Dales seasoning, then top them with tony's and some garlic powder( not garlic salt, too much salt). then i flip them and repeat. After they have been lightly covered, I cover the dish and put it in the refrigerator for a hour or so (the longer they stay the juicer they will be). Take them out about 30-40 minutes before putting on the grill and let them come closer to room temp. 8-14 minutes on each side depending on heat and size of breast and you whip up some mashed potatoes, steamed butter asparagus, and some cheddar bay biscuits and you have a gourmet meal! I like to cook hot to start with and create "lines" on the chicken then drop from 500 ish to around 400-425.
A friend of mine would sear the chicken for a little bit on both sides in a pan, then bake it to bring the juices out.
06-13-2011, 10:27 AM
#20
I tried this over the weekend and liked it pretty well! I also threw some cooked pasta into a skillet and tossed in a little olive oil, garlic, and crushed red pepper to eat with, and a fresh salad with more Italian dressing. Was a very good, easy meal!
