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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
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Preheat the oven to 177 degrees Celsius. Before you start to roast the chicken, you need to preheat the oven. It may take 15 minutes for the oven to reach a temperature of 177 degrees Celsius.
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Take the chicken breasts out of the refrigerator. Use fresh chicken breast in the refrigerator within 2 days.
- 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.
Pat dry if the chicken is still moist. That way the new chicken does not turn into steamed chicken instead of grilled.
- 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.
Spread 3-4 teaspoons (15ml – 20ml) of olive oil over the chicken pieces. Skinless chicken has very little fat, so it’s easy to dry out when grilled. You need to spread some oil to moisten the chicken.
- You can replace olive oil with other oils like canola, grapeseed or another cooking oil.
Sprinkle salt and pepper over each piece of chicken. Flip the meat over and sprinkle salt and pepper on the other side. You just need to marinate briefly and the chicken flavor will be much stronger.
- 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.
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Grease a metal or glass baking tray. Brush the bottom of the pan with oil to keep the chicken from sticking. You can use a grill pan, place the chicken on a metal griddle so that the fat and juices drip into the pan below.
Put the chicken in the oven. Arrange the chicken pieces on a tray and place on the grill in the center of the preheated oven.
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Set the time between 20-40 minutes. If you are only grilling 1 or 2 chicken breasts or thighs, the baking time will be faster. If you are grilling 6 or more chicken breasts, it will take longer.
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Check the doneness of the chicken. The best way to test if chicken is done is to insert a meat thermometer into the thickest part of the breast or thigh. Chicken is cooked when it reaches a temperature of 71 degrees Celsius.
- 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.
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Remove the pan from the oven. Place chicken breasts or thighs on a plate and let stand for 5 minutes to lock in moisture in the meat.
- 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
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Preheat the oven to 204 degrees Celsius. Turn on the oven and wait for about 15 minutes before adding the chicken.
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Take the chicken out of the refrigerator. If using frozen chicken, you need to defrost it first by placing it in a sealed plastic bag and submerging it in a bowl of cold water. Change the water every 30 minutes.
- Thawing chicken in cold water usually takes about 1 hour for every half kg of meat.
Cut the chicken into cutlets. Cut the chicken in half lengthwise into thinner, flatter pieces.
- 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.
Mix a few tablespoons of mayonnaise with milk in a bowl. Add enough milk to make the mayonnaise loose like yogurt. Stir in some salt and pepper.
Mix breadcrumbs and parmesan cheese in a separate bowl. In another bowl, add the breadcrumbs and parmesan cheese, then mix with a fork or whisk.
Dip each piece of chicken in the mayonnaise mixture, then dip in the breadcrumbs. Place the chicken pieces on the baking sheet.
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Place the chicken in the oven on a greased baking tray. Line a baking sheet with foil and spread a thin layer of olive oil over the foil to prevent the chicken from sticking. Arrange the chicken in a single layer on the foil, then place the tray in the oven on the center griddle.
- Don’t let the chicken pieces touch each other; otherwise the chicken will not be crispy.
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Bake chicken for 35 minutes. Grilled chicken is complete when fully cooked and the golden dough turns golden.
Marinated grilled chicken breast or thigh
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Prepare the marinade the day before the day you plan to grill the chicken. The marinating process will add moisture and flavor to the grilled chicken.
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Mix marinade ingredients in a plastic bag. Use a large zippered plastic bag. After adding the marinade ingredients, you will have to shake well to mix well. Put the ingredients in the bag as follows:
- 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.
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Marinate 4 chicken breasts or thighs in a bag overnight. Take 4 pieces of thawed chicken breasts or thighs and put them in a bag. Zip tight and put the bag of marinated chicken in the fridge. Leave it overnight or up to 24 hours for the chicken to absorb the spices.
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Preheat the oven to 177 degrees Celsius. Turn on the oven when you are ready to roast the chicken. Wait 15 minutes for the oven to heat up before starting to bake.
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Place a baking tray lined with greased foil near the sink. Remove the chicken pieces from the marinade bag above the sink to prevent water from dripping onto the counter. You should keep the baking tray nearby so you don’t have to take the marinated chicken pieces far away.
- 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.
Bake the chicken for about 30 minutes. Place the chicken in a baking tray, spaced apart from each piece. Place the baking tray in the preheated oven and bake for about 30 minutes or until the chicken is fully cooked.
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
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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.
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