Recipes

[AZ Jan]

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@ECBG wrote:

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.

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ECBG, I like idea idea of misting the chicken with olive oil.  I've never seen the Pride of SZEGED Chicken Rub.  Can I buy it at any grocery store?  

Thanks for for all of the helpful tips!

[AZ Jan]

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@Sooner wrote:

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

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Sooner,  I used to inject and when u mentioned it I had one of those "duh" moments LOL

Thanks for the reminder😍

[AZ Jan]

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@Poodlepet2 wrote:

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

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@Poodlepet2, Loosening the skin and putting the seasonings In-between.  Genius!  Obviously others have tried it, but not me.  I did crush the rosemary, but as I mentioned I used the minced garlic in a jar.  However, I was surprised how little flavoring it had.  

Thanks so much!

[AZ Jan]

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@SXMGirl wrote:

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.

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@SXMGirl,  Never tried drizzles.  Thanks for the heads up.

[AZ Jan]

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@IamMrsG wrote:

@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.

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@IamMrsG  Thanks so much for the recipe.  It is a welcome change🤗

I really like your name😍

[Toppers]

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@AZ Jan wrote:

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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!

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Hi @AZ Jan,

I tend to use dark meat chicken when I make chicken recipes, and it doesn't seem to get as dry as a chicken breast can get, for example. 

Anyway, if I am roasting a chicken, I am careful to watch it while it's roasting/baking so that it doesn't get too dry where the breast meat is. I will cover it with foil when it starts to get brown so that it stays moist and doesn't get too dry.

With garlic salt, I think that you're fine as long as you don't use too much, or it can get too salty.

It's garlic powder mixed with salt, to get that flavor. I tend to personally go easy on it when I use it, if I am not following a recipe but rather am just using it to season meat or sauce myself. I will "season to taste" with it. 

[AZ Jan]

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@Toppers wrote:

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@AZ Jan wrote:

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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!

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Hi @AZ Jan,

I tend to use dark meat chicken when I make chicken recipes, and it doesn't seem to get as dry as a chicken breast can get, for example. 

Anyway, if I am roasting a chicken, I am careful to watch it while it's roasting/baking so that it doesn't get too dry where the breast meat is. I will cover it with foil when it starts to get brown so that it stays moist and doesn't get too dry.

With garlic salt, I think that you're fine as long as you don't use too much, or it can get too salty.

It's garlic powder mixed with salt, to get that flavor. I tend to personally go easy on it when I use it, if I am not following a recipe but rather am just using it to season meat or sauce myself. I will "season to taste" with it. 

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@Toppers  Since I try to keep salt to a minimum, maybe I could just use Garlic Powder.  I'm really not a picky eater, I think growing up on a chicken farm is finally getting to me LOL

[NJgirl 1205]

You have some great suggestions many of which I use but I always brine to infuse the flavor.  20-30 minutes for pieces and a few hours for a whole chicken. Incredible difference.  I have a whole one in the oven now.  I always stuff a couple of cut up lemons, garlic and sage in the cavity.

[AZ Jan]

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@NJgirl 1205 wrote:

You have some great suggestions many of which I use but I always brine to infuse the flavor.  20-30 minutes for pieces and a few hours for a whole chicken. Incredible difference.  I have a whole one in the oven now.  I always stuff a couple of cut up lemons, garlic and sage in the cavity.

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@NJgirl 1205  I have never tried to brine chicken before.  So before I answered you, I googled it and I see you can do either a wet or dry brine.  I also noted you could use buttermilk.

How do you brine your chicken.

i really appreciate all of this wonderful info on "bringing flavor to my chicken.  All of this great advice I will be able to shed some unwanted pounds and still enjoy chicken👏👏👏

Thanks so much.

Blessings