Recipes

[AZ Jan]

It seems like the seasoning stays on the skin, whether grilling, roasting or whatever.  How do you get the ingredients to "infuse" into the chicken w/o using a pressure cooker.

Also, What herbs, spices do you use?  I put garlic, lemon, fresh Rosemary, thyme, oregano, pepper...I notice even store- bought rubs do the same when u take off the skin to eat the breast.

When I roast in the oven I put all of the above herbs n spices n garlic inside the whole bird and it still is not enough.  

Any help is greatly appreciated!  I'm trying to lose weight so we eat a LOT of chicken. Lol

Blessings

[GSPgirl]

Take the skin off and use garlic salt.  I have a grill on my stove.  That's how I keep healthy until we can grill outside.  I eat a lot of skinless chicken.  I sometimes use a chicken rub, too.  I can always taste the seasoning.

[Toppers]

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@AZ Jan wrote:

It seems like the seasoning stays on the skin, whether grilling, roasting or whatever.  How do you get the ingredients to "infuse" into the chicken w/o using a pressure cooker.

Also, What herbs, spices do you use?  I put garlic, lemon, fresh Rosemary, thyme, oregano, pepper...I notice even store- bought rubs do the same when u take off the skin to eat the breast.

When I roast in the oven I put all of the above herbs n spices n garlic inside the whole bird and it still is not enough.  

Any help is greatly appreciated!  I'm trying to lose weight so we eat a LOT of chicken. Lol

Blessings

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I would also recommend doing like Qgirl says and try taking the skin off, and then seasoning your chicken that way if you're going to make a boneless breast, for example.

I also love to eat chicken, and I like to make boneless thighs when I make chicken.

They're good to use when you're cooking on a budget and you can buy them in those budget packages. 

[IamMrsG]

Some people swear by brining, some prefer to rub seasonings under the skin and yet another option is to inject.

[ECBG]

We grill quite often.  If it's cold out we just close the grill on and off.  DH grills skinless chicken well.  He brushes it lightly with olive oil (actually he uses the spray because it's lighter) and rubs it with Pride Of SZEGED Chicken Rub.  It's a yellow green can.  

To amp up your flavor, you could merinate in wine then stir fry with vegetables or cut the chicken in tenders so that more surface will have spice.

[Sooner]

Get one of those little injector kits.  That is really the only to get the flavor into the poultry or meat.

[Poodlepet2]

Have you ever tried loosening the skin and putting your seasonings in between the skin and the meat? I love crispy skin but I can't have it anymore-but I find that method really gives a lot of flavor......other random thoughts....are you crushing your fresh rosemary to release the flavors?  I don't know why, but the fresh garlic I have bought this last year is virtually tasteless. Two ways I have found to circumvent that issue is adding fresh garlic towards he end of cooking, or use garlic powder-and lots of it. Garlic is an issue whether I roast or slow cook, period. They just are not growing it the same way they used to....

Poodlepet2

[SXMGirl]

Chicken is not one of my favorites, so when I Penzey's Roasted Garlic, Spice House Fried Chicken Spice, and Beekman 1802 drizzles.  Love those drizzles.

I have a huge collection of spices, so I mix and match.  The downside is that rarely does any meal taste the same.

[IamMrsG]

@AZ Jan  Here is an unsolicited recipe.    Since you said you're eating a lot of chicken to lose weight, I thought maybe this variation might be a welcome change at your table.  It is my understanding the recipe originates from Weight Watchers, but I cannot confirm that.  

Pretzel Chicken Bites With Mustard Chipotle Sauce

2 oz low fat unsalted pretzels (I use salted)
1/3 cup fat free mayonnaise
2 Tablespoons whole-grain Dijon mustard
2 teaspoons chipotle pepper sauce (Tabasco makes one)
1 teaspoon red-wine vinegar
¼ teaspoon ground black pepper 
¾ lb skinless boneless chicken breasts, cut into 24 pieces

Preheat oven to 400º. Spray a shallow baking pan w/ Pam

Finely chop pretzels—in food processor, or in a plastic bag & crush w/ a rolling pin.

Combine mayonnaise, mustard, pepper sauce, vinegar & pepper in a small bowl.

Put chicken in medium bowl, toss w/ 2 Tablespoons of the sauce to coat. Add to the plastic bag w/ the pretzel bits, coat evenly.

Place chicken in baking pan in one layer.  Spray lightly w/ Pam. Bake about 15 minutes. Serve w/ remaining sauce.

Mrs. G's note: We really like the sauce, so I make 50% more.

We eat this as a meal, but if served as an appetizer:  3 bites w/ 2 teaspoons sauce = 95 cal, 2 g fat, 0 fiber.

[AZ Jan]

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@GSPgirl wrote:

Take the skin off and use garlic salt.  I have a grill on my stove.  That's how I keep healthy until we can grill outside.  I eat a lot of skinless chicken.  I sometimes use a chicken rub, too.  I can always taste the seasoning.

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@GSPgirl, @Toppers  Thanks for the tip!  Do you find that the chicken is more dry when baking with the skin off?  Also I use the minced garlic in the jar.  Does Garlic Salt have a salty taste.

Again, thanks so much!