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This is the best marinade for chicken breast

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Photo: Claire Lower

I’ve written about mayonnaise, chicken, and chicken mayonnaise a few times.i like to brush all over the roaster Promotes browning of the skin, Use as a base for bread crumbs for nuggets, Still, I never tried using it as a marinade for boneless, skinless breasts, mainly because I’m not in the habit of eating them. of Thinly sliced ​​meat is usually too practical for my decadent tastes. (I know in my brain that “food is fuel”, but it’s only recently that I’ve come to think so. Requires more energy thanks to lifting than I am used to. )

In my opinion, chicken breast has always been closely associated with food culture. Thanks to its low-fat, low-calorie reputation (in fact, Thighs are not very high in calories When tastes much better). But some people justifiably like chicken breasts, and they deserve a hack too, so in the end, “mayonnaise” try it.

There are many “recipes” for grilled chicken marinated in mayonnaise, but the beauty of this particular marinade is that it’s a neutral-tasting, fatty substrate that can carry any flavor you mix it with. A mixture of oil and eggs coats and soaks the protein to protect it from drying out. Pan-fried or grilled. Unlike pure liquid marinades, it sticks to the chicken while cooking, stays on the surface while cooking, and provides a non-stick coating to prevent meat from sticking to pans and grill grates. without lubrication.

My mayonnaise was 1 teaspoon Lawry’s Garlic Salt and 1/2 teaspoon white pepper mixed with 1/4 cup Duke’s mayonnaise. I put two chicken breasts in a freezer bag, beat them until they were half an inch thick, and smeared the mayonnaise mixture all over both breasts.

part of the recipe Told me a few hours was enough for the marinade to work, but I don’t think so. After resting overnight in the refrigerator. Both were pan fried to about 155℉.The first breast was fine — IIt was fairly juicy and flavorful, but dry in some places on the rim—But the breast marinated overnight was outstanding. It was incredibly moist and juicy with a golden brown flavorful crust. It was what I always wanted to be a chicken breast. Minimal effort. Exactly what I want when trying to refuel..

how to make mAyonated chicken brest

material:

  • 2 chicken breasts, about 1 1/2 pounds total
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic salt
  • 1/2 teaspoon white pepper
  • Optional: Any other powders or potions you’d like to add for extra personality.

Place both breasts in a zip freezer bag and seal thatGrab something heavy—I used a metal soup ladle—and hit the boobsanywhere from 1/2 to 3/4 inch outward from the center of the thickest part until both pieces of meat are of uniform thickness.

Mix remaining ingredients and apply to both pieces of chicken, Soak overnight in the refrigerator.

grilled or pan-fried in the usual way, or5 minutes per side over medium heat, or Hot coals until chest reaches 155 degrees Fahrenheit on an instant-read thermometer.

This is the best marinade for chicken breast

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