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This article was co-written by Dorrenda Smith. Dorrenda “Renny” Smith is a personal chef and co-founder and CEO of The Crain Experience. With nearly 15 years of experience in the food industry, she specializes in creating foods that touch the soul in a healthy way. Chef Renney and associates provide event catering, event planning and consulting for restaurants and food carts.
This article has been viewed 6,583 times.
Skinless, boneless chicken is a good choice for a simple everyday meal. Chicken combines a variety of flavors and is very low in fat when the skin is removed. Skinless chicken breasts are white, while boneless chicken thighs are darker in color. Each has a delicious taste when baked. You can make a simple baked dish lightly seasoned with spices or roll the dough for a crunchy and rich flavor. Try marinating with wine vinegar or balsamic vinegar to make grilled chicken more tender and delicious.
Simple grilled chicken breast or thigh
- Boneless, skinless chicken breast or thigh
- BBQ Sauce
- Olive oil
- Salt and pepper
Crispy grilled chicken breast or thigh
- Boneless, skinless chicken breast or thigh
- Deep fried dough
- Grated Parmesan Cheese
- Mayonnaise
- Milk
- Salt and pepper
Marinated grilled chicken breast or thigh
- Boneless, skinless chicken breast or thigh
- Red wine vinegar or balsamic vinegar
- Dried herbs like thyme, oregano or rosemary
- Dijon Mustard
- Finely chopped chives or onions
- Salt and pepper
- Olive oil
Steps
Simple grilled chicken breast or thigh
- If using frozen chicken, thaw it by placing it in a waterproof plastic bag and submerging it in cold water. Change the water every 30 minutes until the chicken is defrosted (usually in about 1 hour for every half kg of meat). [1] X Research Source
- Frozen chicken can be stored for up to 9 months.
- Don’t wash the chicken. Bacteria can spread in the kitchen if you wash meat. [2] X Trusted Source National Health Service (UK) Go to Source
- Throw away the tissue right away, then wash your hands with warm water and soap before you start preparing meat. All surfaces that come into contact with raw meat should be disinfected after you prepare the meat.
- You can replace olive oil with other oils like canola, grapeseed or another cooking oil.
- If you like it more spicy, you can sprinkle with cumin, chili powder, cayenne pepper, or a combination of all three.
- Try using other spices and flavors that you like.
- If you don’t have a meat thermometer, lift up the chicken breast. The meat is cooked when the juice is clear and not pink.
- To make sure the chicken is fully cooked, use a knife to make a cut in the thickest part of the meat to see if the meat is white and opaque. If the meat is still pink, you will have to bake it for a while longer.
- If you cut the meat right away, the juices will flow out instead of being retained, helping the meat to be succulent.
Crispy grilled chicken breast or thigh
- Thawing chicken in cold water usually takes about 1 hour for every half kg of meat.
- If the pieces are still thicker than 1.3cm, place the meat between the 2 layers of foil and use a meat hammer or the bottom of a heavy cup to pound the meat thin and flat.
- Don’t let the chicken pieces touch each other; otherwise the chicken will not be crispy.
Marinated grilled chicken breast or thigh
- Put 2 tablespoons (30 ml) of balsamic vinegar or red wine vinegar in the bag.
- Add 2-3 teaspoons of dried herbs. You can use rosemary, oregano, thyme, or a mixture of dried herbs.
- Add 2 tablespoons (300 ml) of Dijon mustard to the bag.
- Chop ¼ cup (40 g) of white onions or shallots into a bag. If you don’t have onions, you can substitute 1 teaspoon of onion powder or garlic powder.
- Pour into the bag ¼ cup (60 ml) of olive oil. Add a little salt and pepper.
- To allow the water to drip off when removing the chicken pieces from the bag, brush off any large pieces of seasoning, such as pieces of onions.
Warning
- Avoid placing chicken on a wooden cutting board. You should set aside a plastic cutting board for cutting chicken and other meats. Do not share cooked meat cutting boards to avoid cross-contamination.
- You may have been taught to wash raw chicken before cooking, but food safety experts no longer recommend doing so. Washing is not an effective way to remove bacteria and can cause bacteria to spread, increasing the risk of infection. [3] X Trusted Source National Health Service (UK) Go to Source
Things you need
- Baking tray
- Meat thermometer
- Plastic bags
- Aluminum foil
- Food wrap
- Gradually hammering meat
- Kitchen Disinfectant
- Heat resistant kitchen gloves
This article was co-written by Dorrenda Smith. Dorrenda “Renny” Smith is a personal chef and co-founder and CEO of The Crain Experience. With nearly 15 years of experience in the food industry, she specializes in creating foods that touch the soul in a healthy way. Chef Renney and associates provide event catering, event planning and consulting for restaurants and food carts.
This article has been viewed 6,583 times.
Skinless, boneless chicken is a good choice for a simple everyday meal. Chicken combines a variety of flavors and is very low in fat when the skin is removed. Skinless chicken breasts are white, while boneless chicken thighs are darker in color. Each has a delicious taste when baked. You can make a simple baked dish lightly seasoned with spices or roll the dough for a crunchy and rich flavor. Try marinating with wine vinegar or balsamic vinegar to make grilled chicken more tender and delicious.
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