Post your chicken recipes.

Discussion in 'Fitness & Nutrition' started by hootpie, Mar 31, 2008.

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  1. hootpie

    hootpie New Member

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    I have about 87 more pounds of chicken to eat on my cut, so I've been messing around with different ways of preparing/seasoning it.

    Stock recipe (for me):
    Sautee garlic in a few tablespoons of garlic oil on high
    Add cubed chicken breast and cook both sides on high
    Reduce heat to low, cover and let the rest of it cook
    Serve with brown rice and either broccoli or asparagus

    With sriracha:
    Same as above, except continue to cook the chicken on high until underside is brown, then flip.
    Add a dot of sriracha to each cube of chicken, then flip.
    Allow sriracha to cook into chicken on high for a few minutes, then reduce heat to low and let it finish cooking.

    I liked the cooked sriracha flavor so much that I went a little more all out tonight.

    Mix the following in a bowl and let sit in fridge for 2 hours to marinate prior to cooking:
    1.5lb cubed chicken
    1tsp extra virgin olive oil
    1tsp rice vinegar
    2tsp sriracha
    5 cloves of garlic, 2 sliced and 3 minced
    A pinch of salt and pepper

    I'm probably going to cook it on high on both sides to brown it (in EVOO of course), then let it finish on low heat. I'll try grilling it next time if it turns out good.
     
  2. MaineSucks

    MaineSucks OT Supporter

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    1) unpackage chicken

    2) Put on Foreman Grill

    3) Cook

    4) Eat with rice.
     
  3. keeler

    keeler New Member

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    i'm to worried about cooking chicken on my foreman. i got salmonella once (it was hell) and cook my chicken very thoroughly. i question the foremans ability to reach a high enough temp.
     
  4. MaineSucks

    MaineSucks OT Supporter

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    dont buy the shitty one... my has a digital temp readout on it. I cook 95% of my meals on it and have never had a problem
     
  5. xSteveO

    xSteveO Guest

    shake and bake

    *parmasean and ranch
     
  6. hootpie

    hootpie New Member

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    Too boring.

    I normally don't have any cheat meals when I cut, so I need to spice up my regular meals as much as I can.
     
  7. keeler

    keeler New Member

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    temp of the meat or temp of the grill surface? also, how can it take the temp of the center of the meat?
     
  8. Reign

    Reign Banned

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    Take chicken breast out. Throw into container. Put in 1/2 a beer or so, 4-5 tbsp of Fat Free Italian Dressing, Garlic, Onion, other sorts of spices (chili powder always makes it in there). marinate for 2-3 hours. Bake at 350 until done.
     
  9. BarbaraWaltersPegleg

    BarbaraWaltersPegleg Irish Guido

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    Basically been doing the same thing except for baking it, or my girl putting some garlic salt on it...clean and good
     
  10. Phantom Empress

    Phantom Empress mmmmmm tasty!!!

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    Salt pepper chilli powder lemon
    30 minutes in a 400deg oven


    Mojo (cuban marinade that pretty much citrus, herb and garlic) + sriracha = marinade for an hour or more. grill or broil.

    Salt, pepper, garlic powder
    Saute onion in olive oil till nice a golden, throw in breast cook nicely till browned, add capers and white wine to deglaze pan.
     
  11. MaineSucks

    MaineSucks OT Supporter

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    If you need to take the temp of every piece of food you cook you fail at being a man.
     
  12. deltonius

    deltonius Guest

    use the forman.

    once the skin starts to slightly brown i leave it on there for another minutea n take it out.

    Plus before i eat it i microwave the entire bowl for 2minutes since it sits in the refrigerator.

    chicken is relaly tender and nice.
     
  13. Memor

    Memor Active Member

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    when i cook shit on the foreman i just wing the cooking time and cut into the meat when i think it's done and check how the middle looks, then go from there
     
  14. keeler

    keeler New Member

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    only poultry. after i went through 3 weeks of liquid shit every 30 minutes i couldn't eat poultry at all. it took me about a year to even eat the stuff again. if you ever get salmonella you will be the same way.
     
  15. xSteveO

    xSteveO Guest

    is that what does that? I had that shit at one point, lasted a while too. very explosive and liquid/water shits
     
  16. keeler

    keeler New Member

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    for me it came with horrible cramps any time i ate. some people develop a specific kind of arthritis after getting salmonella that lasts the rest of your life...
     
  17. MaineSucks

    MaineSucks OT Supporter

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    exactly
     
  18. React

    React Still Strong

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    word brotha.. its not that hard
     
  19. J

    J Active Member

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    yep
     
  20. hootpie

    hootpie New Member

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    If you're really worried about it you can do what I do. When you think it's done, take the chicken and cut it open (it's imperative to not do this too early though). Stick your finger on the center of the meat...if it starts to burn within a second, it's probably hot enough.

    I've been doing this as long as I've been grilling/cooking and I've never been sick.
     
  21. hootpie

    hootpie New Member

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    Ok, so my latest sriracha/garlic/etc marinade actually came out really fucking tasty. My fiance loved it and so did my roommate. I'm not going to try it on the grill because the sauce thickened up in the pan and stuck to the meat more making it even tastier :drool:
     
  22. Contemptor

    Contemptor OT Supporter

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    I love ranch. I love normal shake n bake, so I tried to decide the herb and ranch and thought it was TERRIBLE. The spicy shake n bake is still good, and the parmesean flavored is good to make chicken parmesean.

    Marinating it in fat-free italian and grilling it on the george foreman tastes great. Also just putting some bbq sauce on it tastes pretty good with the george :dunno:
     
  23. CrackityJones

    CrackityJones OT Supporter

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    Purdue pre-seasoned. cut open filet bag, lay on foiled cookie sheet, 350 for 18 mins. :yum:
     
  24. nezfotnemom

    nezfotnemom OT Supporter

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    Do none of you guys bbq it? Like marinate in a teryake sauce then grill?
     
  25. AK-47

    AK-47 Banned

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    I like to coat it really thick in mustard, roll it in italian breading mix, and fry it in olive oil. Not something you want to eat while cutting :o oh and i sometimes stuff it with cheese :o :o
     
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