We can now buy thin, evenly sliced chicken breasts. Does this eliminate the need for pounding?
I have a question about the marinade for the Sweet and Spicy Grilled Chicken Breasts. Is there supposed to be a liquid involved? The recipe lists only spices and sugar and calls for "1 hour marinating." How is it marinating without a liquid? The two other recipes have liquids in their marinades. Is something missing from the Sweet and Spicy recipe? Thanks.
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This article has had a big impact on my family. My son is an incredibly picky eater and has little interest in grilled food. I also have had no luck grilling chicken, so the fancy Weber grill we got last year is largely used for occasional steaks. I read this article with the hopes that it would tell me what I was doing wrong and sure enough it did, and it was pretty simple. A little salt, and a bit of pepper, and then high heat for a very short period of time, and the results are spectacular. No more rubbery bland chicken.
My son loves it and he's actually asked for grilled chicken for dinner every night since we first tried it. He didn't have a current meat dish that he would even consider, so this is a significant change from mac and cheese or bagel bites.
Thanks!
My son loves it and he's actually asked for grilled chicken for dinner every night since we first tried it. He didn't have a current meat dish that he would even consider, so this is a significant change from mac and cheese or bagel bites.
Thanks!
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Right on target with using charcoal. For those using gas grills, heat up the grill and I'd suggest turning on the outer burners on each side high and the one in the middle medium (if you have 5). Let it heat up for 15 minutes, then turn the sides down to medium high and the middle burner to low. Follow Melissa's recipe - it'll only take around 4 minutes per side (with pounded breasts). Awesomely juicy, some nice char marks and easy/fast clean-up of the grill.
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Nice job again Melissa, turning a boring staple into something 'much more'!
One quibble that I hear conflicting theories about is how long to marinate with an acid like lemon juice? If you could 'cook' ceviches with acid won't you be breaking down proteins like chicken breasts as well. Recently I read a chef say that they only marinate for longer periods with the zest so as not to pre cook the protein. Listening to this I have stopped marinating proteins with acid for anything over an hour in duration and have been pleased with the results. In the video one of the breasts looks white due to this. Any opinion on this?
One quibble that I hear conflicting theories about is how long to marinate with an acid like lemon juice? If you could 'cook' ceviches with acid won't you be breaking down proteins like chicken breasts as well. Recently I read a chef say that they only marinate for longer periods with the zest so as not to pre cook the protein. Listening to this I have stopped marinating proteins with acid for anything over an hour in duration and have been pleased with the results. In the video one of the breasts looks white due to this. Any opinion on this?
Most outdoor grill "experts" use a digital thermometer and cook to a temperature, not a fixed number of minutes. Chicken, what temperature do you recommend? 160?
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You can't use a meat thermometer for this recipe, the breasts are too thin to get an accurate read. If you are worried about their degree of doneness, you can always cut into a breast to check if it's cooked all the way through.
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Boneless chicken breasts have less calcium (it leeches out of bones while being cooked.) The bones also add flavor. Why not make the same recipes with real chicken still on the real chicken bones?
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Even harder to grill due to the extreme variations in thickness.
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Exactly. Have you ever tried grilling bone-in chicken breasts? There's basically no way to cook the thick inner meat thoroughly without completely burning the thin meat on the other end.
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Just one quibble--based on my experience over 40+ years of grilling over charcoal--attempting to turn up the heat by "blowing" on the charcoal, while the meat is on the grill, is a surefire way to get ashes and charcoal grit on the underside of the meat.
Better practice?
Remove the meat from the grill, blow on the charcoal to get it going to your satisfaction, then return the meat to the grill.
Bonus with this approach?
If you turn your meat pieces--same side down but at a different angle, you'll end up with crisscrossing grill marks.
Better practice?
Remove the meat from the grill, blow on the charcoal to get it going to your satisfaction, then return the meat to the grill.
Bonus with this approach?
If you turn your meat pieces--same side down but at a different angle, you'll end up with crisscrossing grill marks.
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Great video. You were on point from beginning to end. I'll be at the grill this weekend using your recipe. Thanks!
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I can understand using a chicky-paillard type of thing because they grill fast, take up marinade, and are easy to eat.
However, just like with ribs, meat is better in proximity to the bone. You can grill bone-in chicken breasts. It takes patience. Once they are seared good all on sides, I recommend indirect heat and the lid down to create an oven effect.
If you don't have so much patience, go with thighs.
Another thing, there is going to be a huge difference between the bland flash-frozen breasts at say a Costco, and those you get at a butcher shop. However, most bone-in pieces at the supermarket will be acceptable to good.
However, just like with ribs, meat is better in proximity to the bone. You can grill bone-in chicken breasts. It takes patience. Once they are seared good all on sides, I recommend indirect heat and the lid down to create an oven effect.
If you don't have so much patience, go with thighs.
Another thing, there is going to be a huge difference between the bland flash-frozen breasts at say a Costco, and those you get at a butcher shop. However, most bone-in pieces at the supermarket will be acceptable to good.
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Would have loved to see a grilled vegetabke accompaniment - and use the good fire for more than one simple item!
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For the most part, I have given up on boneless chicken breasts. Organic breasts definitely make a difference (NEVER buy the standard breasts--all water), but are still kind of blah. Instead, I've switched to organic thighs, which take the same marinades, cook slightly less time, and are much, much tastier. Have some marinating right now!
Pounding chicken breast flat should only be done if you prefer it that way; aka that person who cuts their bite in half again to get it small enough. 2 ways to cook it if you don't want to have to hammer it flat, on the grill or pan fry. On the grill you do want it hot, but build the charcoal under only one-half of the grill. Once the charcoal is ready to cook, turn the grill metal 180 degrees and cook the chicken with indirect heat (away from the charcoal on the heated side). Flip it after several minutes, depending completely on how big your charcoal stack is and how thick the chicken is, but there is a wide margin for error with indirect heat. Make sure you keep the grill covered with a vent on the other side of the chicken from the charcoal while cooking. If cross marks are important to you, just readjust the angle of your breast without flipping it once one each side while it cooks.
Easier way to do it? Heat a pan to medium high, then cook the chicken breast for 2 minutes on either side. Then turn the pan down low, cover it, simmer for 10 minutes. Leave covered but turn the stove off and let cook another 10 minutes (the pan still has its retained heat to cook the chicken with). Nearly impossible to burn the chicken this way, turns out cooked every time.
Either method requires no pounding or marinade. Just add seasoning before you start cooking it. If you are worried the seasoning won't stick, brush the breast with vegetable oil before seasoning.
Easier way to do it? Heat a pan to medium high, then cook the chicken breast for 2 minutes on either side. Then turn the pan down low, cover it, simmer for 10 minutes. Leave covered but turn the stove off and let cook another 10 minutes (the pan still has its retained heat to cook the chicken with). Nearly impossible to burn the chicken this way, turns out cooked every time.
Either method requires no pounding or marinade. Just add seasoning before you start cooking it. If you are worried the seasoning won't stick, brush the breast with vegetable oil before seasoning.
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My wife doesn't like them charred and crusty, so I use a dry rub over medium-high indirect heat (maybe a little heat underneath--it's an old gas grill) for 12 minutes a side. Nice and juicy, some char and crust but not overly so.
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Article says to "get your gas grill nice and hot" (How hot?) and "They'll cook quickly" (how much time). This comment is for idiots like me that are tired of trying to grill chicken breast and ending up with being dry & tasteless or undercooked.
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Heat a gas grill to high, or build a large charcoal fire, and cook the breasts for 3 to 5 minutes per side.
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Read the recipe itself, from the links with the video.
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It's a good question. Unfortunately, all grills differ to some extent. Here's my ex-cook view on it.
How hot? A flat hand, palm down should be uncomfortable about 3 inches from the grill grate. You can put your hand that close to it, but not hold it there without getting burnt. Not hot enough is actually better (it will just take longer to grill), but if you can't even get near 3 inches from the grill, it is too hot; you'll burn the chicken (and honestly, you should use skin-on breasts; remove and 'mark' towards the end of grilling).
How much time? Harder to answer because the usual franken-chicken breasts range from big to massive, and size in part dictates cook time. The easiest way to deal with this is with an 'insta-read' thermometer, which I have seen even in grocery stores. You just poke the thermometer into the breast from the side into the thickest part of the breast, and if it reads 165 F, you are done. (see note*) I'd go with the all-metal thermometer. Digital is nice, but while one needs to occasionally calibrate the 'manual' (all metal) ones, they are cheap and pretty hardy tools.
*Note: 165 F is the government standard for cooking poultry. Most chefs/cooks would (and do) otherwise. Personally (and I no longer eat chicken; dirty, tasteless birds, unless you 'grow' your own and use a heritage breed), I'd grill to about 155 F and let rest for a few minutes. Better yet, grill some heritage pork and enjoy real flavor. Ha! (and only about 140 F!).
How hot? A flat hand, palm down should be uncomfortable about 3 inches from the grill grate. You can put your hand that close to it, but not hold it there without getting burnt. Not hot enough is actually better (it will just take longer to grill), but if you can't even get near 3 inches from the grill, it is too hot; you'll burn the chicken (and honestly, you should use skin-on breasts; remove and 'mark' towards the end of grilling).
How much time? Harder to answer because the usual franken-chicken breasts range from big to massive, and size in part dictates cook time. The easiest way to deal with this is with an 'insta-read' thermometer, which I have seen even in grocery stores. You just poke the thermometer into the breast from the side into the thickest part of the breast, and if it reads 165 F, you are done. (see note*) I'd go with the all-metal thermometer. Digital is nice, but while one needs to occasionally calibrate the 'manual' (all metal) ones, they are cheap and pretty hardy tools.
*Note: 165 F is the government standard for cooking poultry. Most chefs/cooks would (and do) otherwise. Personally (and I no longer eat chicken; dirty, tasteless birds, unless you 'grow' your own and use a heritage breed), I'd grill to about 155 F and let rest for a few minutes. Better yet, grill some heritage pork and enjoy real flavor. Ha! (and only about 140 F!).
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Fortunately I moved away from New York and NYC 50 years ago and have since lived in areas where grilling foods is a 365 day affair. I hate cooking smells in our home, especially fish and garlic. A grill capable of hot and uniform heat is paramount. The electric grills my family and friends use in NYC are hardly that.
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The biggest danger with grilled chicken is overcooking and ending up with shoe leather. I was surprised that there was no mention of brining, which I find always helps to keep chicken a little bit juicier. Can the salt in the marinade achieve the same thing?
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Short answer? Yes
Salting meat has the same effect as brining. You can salt chicken or pork and even beef prior to cooking. The "marinating" time will depend on the size of the cut. An Eye Round Roast for example should be salted 18-24 hours before cooking. But chicken, as stated in the recipe, only requires a couple hours. Through osmosis the salt goes into the meat, seasoning it and holding on to moisture.
Through resources such as Melissa Clark and Cooks Illustrated I've learned quite a bit.....it's nice to pass on their knowledge.
Salting meat has the same effect as brining. You can salt chicken or pork and even beef prior to cooking. The "marinating" time will depend on the size of the cut. An Eye Round Roast for example should be salted 18-24 hours before cooking. But chicken, as stated in the recipe, only requires a couple hours. Through osmosis the salt goes into the meat, seasoning it and holding on to moisture.
Through resources such as Melissa Clark and Cooks Illustrated I've learned quite a bit.....it's nice to pass on their knowledge.
1
Nice, but living in NYC we don't generally have grills. Does this work on a stovetop grill? Also, not to split hairs, but blowing on something does not give it more oxygen. When we exhale its carbon dioxide, right?
Exhaust breath isnt ALL CO2; it still has good % oxygen (& nitrogen). The new O2 also comes w/ the new air the breath moves in more quickly! (Handy piece of cardboard to flap saves getting your face in the smoke, but all such disturbance can also lift ashes around the food, especially if you started the coals with paper...).
I would say indoors w/o a grill the recipes would work fine under the broiler, (basically just an upside-down grill, & less danger of flare-ups from dripping oil or sugar!)
I would say indoors w/o a grill the recipes would work fine under the broiler, (basically just an upside-down grill, & less danger of flare-ups from dripping oil or sugar!)
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Don't have a place for a grill either. I grill everything in a grill pan on the stovetop and it comes out fine. Waiting for the pan to get hot and using an instant read thermometer turns out food that is perfectly done.
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Thank you for looking at us, your audience, in this video! Nice to have you back!
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Kabobs would be more fun. It's a grill, live a little.
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A good "B-Roll" reminder while firing up the 2015 grilling season. Ms. Clark always seems to come up with relevant, timely suggestions and reminders. As for the basic, grilled chicken breast, how many thousands of great flavor combinations can we create? Who knows? Fact is, that the basic techniques as outlined here remain the same for (almost) all. The first absolute rule, perhaps under-stressed here, is to avoid overcooking. More often than not, that is difference between the great and the not-so-great. Happy Grilling!
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These are lovely recipes, simple and I'm sure delicious as all of Melissa's recipes are. Good for beginners, and because Melissa's flavors are always perfect, good for experienced grillers also. Thanks so much for this.
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Et tu, Bruto!
Chicken, chicken, chicken everywhere ... There are so many other, more agreeable to the palate avian species, that the food editors' addiction to chicken is incomprehensible.
Chicken, chicken, chicken everywhere ... There are so many other, more agreeable to the palate avian species, that the food editors' addiction to chicken is incomprehensible.
I'm sure editors would love to deal with something more interesting. But have you looked at people's grocery carts lately? It's the public that is afraid to try much beyond this most boring, safest of meats. So you should be thanking Melissa et al for showing the American public how to made chicken breasts edible. Esp. if you ever get invited to a normal person's house for a cookout. With apoligies to the Beef Checkoff: Boneless, skinless chicken breast--it's what's for dinner.
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Good recipes, and even for someone who can boil water, it's helpful
to be reminded of even the easiest of techniques. And for someone
just learning to cook, this article would be very helpful.
to be reminded of even the easiest of techniques. And for someone
just learning to cook, this article would be very helpful.
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Next: How to boil water.
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In the array of culinary jobs I held, one was as a sous chef in a country club. A server came in with a plate with just a few bits of the entree that was, probably only three bites; server said the patron wanted it warmed up "just a bit". I said to give it about 10 seconds in the microwave. She looked at me but did not move. I said again, "just about 10 seconds should give it some warmth - I'd burn it up in the oven," thinking she was going to get all anti-microwave on me (not my favorite tool, admittedly). Again, nothing but a stare. I said, "it's that box to your right, the microwave?" I thought she was going to cry as she said "I've never used one."
So yeah, some folks likely don't know how to boil water. And with the amount of pre-fab food people eat, a massive number of people don't know how to cook well at all, and their diet (bodies, brain, etc.) suffer for it.
So don't be a snob.
So yeah, some folks likely don't know how to boil water. And with the amount of pre-fab food people eat, a massive number of people don't know how to cook well at all, and their diet (bodies, brain, etc.) suffer for it.
So don't be a snob.
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