I rarely cook but if i do its usually boneless, skinless chicken breasts. I've heard bone-in and skin on is better but ive never ventured in that direction. I have a great butcher down the street and just bought a breast (the big ones, with 2 breasts...if that makes any sense). Anyway, i need some ideas, i generally put salt+pepper and whatever cupboard spices look good (paprika, red pepper, oregano, italian seasoning, rosemary whatever) and grill it, either on a grill pan or outside on a real grill.

Or i coat them in shake+bake and bake them and put tomato sauce and fresh mozzarella on top. They both are good but kinda boring. I was told marinating them (how long?) Is a good idea, so im probably gonna give that a shot. Any favorites?

Ive also heard cooking in a skillet can be done. Also stir fry sounds good.

What do you do with your boneless, skinless chicken breats??

Is it harder to cook bone-in, skin on breasts?

Any good marinades?

Any tips are much appreciated. Thanks!!

Fwiw, i usually serve with mashed potatoes and boiled mixed veggies, there are 2 people eating 99% of the time.

Check out Todd's Dirt. Incredible all-purpose seasoning, but especially good on grilled chicken and in tuna salad.

I like to use a store bought sauce called "Soy Vay Veri Veri Teriyaki". I normally marinate the meat for a few hours but occasionally will only marinate it for 15 minutes.

Buttermilk makes a great chicken marinade. Season buttermilk with a bunch of the spices you mentioned, and let the chicken sit for up to 24 hours. Brush off some of the residual marinade and throw them on the grill. Tender and tasty.

Pound them to 1/2 to a 1/4 of an inch, dredge in a mix of flour S&P, then you can just quickly pan sear them.

After you have those, take your pick, marsala, picatta, chicken parm ... plenty of options to choose from.

Very similar product that can be had at Trader Joe's: soyaki. Good stuff.

Thanks for all the tips guys!!! I'll be cooking tomorrow night. If i can figure out how to post pics i will and expect criticism. Thanks!!

I know boneless/skinless is the "thing", but I'll go bone-in, skin-on every chance I get. That's where all the flavor is.

It's super easy to de-bone the breast after it's cooked, and you can throw away the skin if you want. But, if it's properly crispy and awesome, why would you throw away that deliciousness?

If you do intend to throw away the skin, be sure to season and marinade UNDER the skin before preparing.

Boneless and skinless chicken breasts are not very flavourful. I always brine them (they are pretty inedible otherwise), marinading would do a similar job. If you're not on a diet I definitely recommend skin on, then grill it skin side down. Crispy chicken skin is really one of the tastiest things out there.

Lemon pepper ainec. This makes even the nastiest boneless skinless taste good.

I believe that boneless, skinless chicken breasts are meant to be used as part of main dish not *as* the main dish. For example, Indian style chicken curry.

Good god man. Don't make a curry with breast.

...

if you stew the meat like in a curry i´d advise you to use chicken thighs. they are fattier and have more collagen. more fat = more taste and the collagen will thicken up the curry/ stew. you need to cook thighs for some time before they turn tender but since this isnt a isssue in this kind of recipe they are better suited for it then breast.

I don't know about all this cooking terminology, but usually I cook the chicken first, put it aside, then sautee the onions/bell peppers. I make the sauce in another pan then throw everything together with 1 or 2 cans of diced tomatoes then turn the heat on low. Let it simmer for a little while and voila. Indian style chicken curry. Am I going wrong somewhere?

Yeah, you're going wrong by using chicken breasts. Let them simmer for a little while and they become drier and tougher. Use chicken thighs, those can stand the simmering much better, and they'll have more flavour.

And that's without getting into a discussion about authenticity and why you should go down to your local Indian grocery to get some kashmiri chili powder and some kasoori methi.

i dont think we speak about the same dish here. when i think about indian style chicken curry i think about spicy yellow stew with chicken lots of garlic and cumin,tumeric, cinamon, fenugreek etc.

what you describe sounds more like chicken tikka masala

I use a chimichurri dry rub and am always happy with my chicken breasts. I usually cook a package of 5 in the oven, on a cookie sheet (w/ silicon sheet) and then re-heat them until they're gone.

I have an aversion to the higher price for a deboned chunk of meat. How long does it take to prepare, seconds. And if you are to grill or broil, leave the bone in, mmmmmmmmm flavour. Even for pan fried chicken, leave the bone in.

Then if you want to cube and add to a stirfry, or schnitzel it, butcher away.

- buy a whole chicken
- salt/pepper liberally
- place it on top of your favorite root vegetables in a dutch oven
- add anything else you like (herbs, lemon slices, etc)
- 425 in oven, no lid on, cook until it's ready (use thermometer, not by time)

easiest and best chicken you'll ever have, i guarantee for you...

I do this 1-2 times a week, it is a staple. It isn't the best though. The best chicken I've ever had was from a small meat shop in Salzburg that had a rotisserie on the counter. They alternated whole chickens on one spit, side of pork belly in a basket on the next rung, repeat. The pork fat dripped on the chickens as they rotated, crisping the skin and cooking to perfection.

Damn, I'm really hungry now.

Holy ****. That sounds awesome.

well if OP is cooking chicken breast with shake n bake then it will be the best he ever had.

yeah, that sounds good. there is a local food truck that has the chickens on rotisserie spit and has potatoes/onions cooking on a flattop below them, all the fat drips on 'em. very good stuff. putting your vegetables under the chicken in the dutch oven accomplishes the same thing...

And then freeze the carcasses to make stock when you build up a few carcasses. Use the stock for soup, risotto, etc.

Or drinking during the winter