Grill marks on Chicken Breasts?!
To make them juicy I think I will brine them, then boil them. Should I add the grill marks before boiling, or after - when they are cooked??? (To add the grill marks I think I'll broil them on high for a few minutes in the oven).
Answers: Hi, I want to add grill marks to my chicken breasts
To make them juicy I think I will brine them, then boil them. Should I add the grill marks before boiling, or after - when they are cooked??? (To add the grill marks I think I'll broil them on high for a few minutes in the oven).
I would not boil them. They would be less juicy than if you just grilled them in the oven.
Just cook them on a grill
Do it after! it will give the burn affect.
u boil chicken?
Why not just put them on the grill to obtain the marks.
I use thick black permanent marker
You can actual grill a chicken breast and have it still be juicy. In fact, grilling them would make them a lot more flavorful than just boiling them.
mark them before so you don't overcook them by adding them on after
A big black felt pen should do the trick love!
after
you leave them on a rack for a little bit, don't move them or they will not get a crisp line then turn it so the lines are going over the chicken the other way so that there is a checker mark.
grill them until the grill marks show them immediately put them into boiling water for 5 minutes for that firmness
hi i think maybe it would better after you have boiled them, as you might loose the marks ,
First off, boiled chicken breasts are nasty. The easy way to get grill marks is to first get your cooking source very hot, place the chicken at a 45 degree angle on the rack for about 2 minutes, this will create very nice blackened grill marks. Soooo, if you're going to spend the time doing this process why not completely cook them this way? DON'T overcook the chicken and it will be juicy. Marinading them in Italian dressing is also an another way to add tenderness and flavor.
If you're making chicken alfredo, I'm assuming your cutting the chicken up?? Why grill marks?
For grill marks you need a grill or a hot grilling pan. Place the meat on the grill and time it for about two minutes. Rotate 90 degrees and another two minutes. Flip and repeat. This will cook your chicken further, so par cook the chicken if that's what you're into, But don't cook it all the way or at all before grilling. You can keep chicken moist on the grill, just use a thermometer and pull it when it's at 160 degrees and let it carry over the remaining 5 degrees.
I personaly would do it after. It would seal the flavours inside the chicken breat, I wouldnt boil them though, if you make some gravy with and chop some onions put that in a baking tray and sit the raw chicken on top and cook for about 30 mins on gas mark 3
Boiling them would pull a lot of the flavor out, I would mark them on the grill (the best way to get perfect grill marks are angle them at ten and two, one side at a time) then finish them in the oven for about 15 min.
Instead of boiling them poach the chicken breasts in a chicken broth with celery and leeks. This will give the flavour and cook the chicken the same time
Once you cook the chicken place them on a hot grill plate and the marks will be madeby themselves
Once done place them on a place and pour the alfredo sauce on it
I first grate onion in the pan and then put the chiken breast on the onion then add some tomato pieces on top and then add only a little bit water(only few cubic centimeter) then put the lid and put the pan on gas number 1 for 1 hour or so. it will be ready and juicy. if you want you can grill them after.
I am a bit worried that you might be overcooking the chicken. Are they boneless and or skinless? If they are, I would recommend grilling on a grill pan on the stove. If there are with bone I would just grill them on the BBQ. If you boil, then BBQ they will be tough and rubbery. They only need to be cooked once, not twice. Look up some recipes at
www.recipegoldmine.com
or
www.foodnetwork.com
None of the recipes listed that I looked at are calling for cooking the chicken twice. Good luck.
Grill marks should only be made on the uncooked chicken and then be fully cooked as the recipe calls for.
This will ensure a genuine preparation feature that makes for a tasty as well as asthetically pleasing dish.
Grill marking on cooked chicken pieces can some times cause a slight charcoal burn taste.
This is one way that will make them juicy AND have grill marks. You do not have to soak them in brine. Toss them with some olive oil,and the seasonings of your choice. I sometimes use garlic powder, white pepper, salt and you could use a little paprica for color especially since they will be served with a white dish (alfredo sauce) Use spinach pasta to add color and maybe some diced roma toms. on top as a garnish along with the chicken. Anyway, grill the chicken on direct heat if you can, put them on the grill (think of a clock) at 10 O'clock for a few minutes until you see marks, then move them to 2 O'clock for the classic grill marks. Make that the presentation side. You do not have to do that on both sides if you do not want, just serve the grill side up. You can cook them completely on the grill because the olive oil will help keep them moist or pull them before they are done and finish them in the oven. Do not overcook! I hope this helps and good luck!
Boiling the chicken will take all the flavor out of it! That's gross! Bake then broil or fry and broil or just broil them! You would add the broil marks after cooking of course, unless you are broiling them.
Well, you can't make real grill marks without a real grill. Grilling is the best way to make chicken.
brine yes, boil and grill NO. Poach for chicken salad sure, grill or pan saute for this purpose. Use a george forman grill for the marks