Name: 3 Steps Never Grill Dry Chicken Again! - TheMamasGirls
Brand: themamasgirls.com
SKU: themamasgirls-com-3
Availability: OnlineOnly

critic

3 Steps Never Grill Dry Chicken Again! - TheMamasGirls

preview

Skip to contentI had called it quits on grilling chicken a couple years ago. It always turned out so dry! I tried adjusting the heat, adjusting the time, and adjusting my attitude, but nothing seemed to help! &nbsp;That is, until I learned 3 easy steps that I always include in my grilling routine! I haven’t had a dry chicken breast in over a year! How is the build up going? Are you intrigued yet? Is your mouth watering? Are you saying in your brain, “mmmm chicken”! Alright, alright. Let’s remedy the problem. Here’s how to get your grill on, the right way.&nbsp;How many of you even know what a jacaard tool is? I sure didn’t. It is, essentially, a small hand-held kitchen tool that tenderizes meat. Depending on the type, they can have anywhere from 15 to 50 tiny blades that pierce the meat with many holes. This does a few things to help the end result. It forms tiny channels through the meat which heat can pass though. This means more even cooking, less shrinking, and can yield faster cooking times. These channels also allow juices and marinades to flow through. Tenderizing before using a marinade can allow flavors to penetrate deeper into the meat. This means more a flavorful result! &nbsp;Here is a link to the jaccard tool I use and LOVE!Many of you have probably heard of brining a turkey for Thanksgiving. Many of you probably dismissed the idea because you were afraid of messing it up and ruining Thanksgiving dinner, and having to order take-out on the most important meal of the year. Some of you just said, “what ever it is, isn’t worth the extra hassle of an already long day in the kitchen”. NOT TRUE! A brine has an acidic quality which tenderizes the driest of meats. Turkey, like chicken, is high on the dry scale. A brine also infuses flavor into the meat. It is basically just a marinade. &nbsp;Now are you warming up to the idea?Here is the brine recipe a got from my mom, that I have never strayed from because after a few hours in this stuff, it is seasoned to perfection! It is THE BEST CHICKEN I HAVE EVER TASTED!!!&nbsp;8 c. water1/2 cup light brown sugar, packed1 T. black peppercorns1/4 cup kosher salt2 sprigs fresh thyme1 T. lemon juice3 whole bay leaves4 cloves garlic, slicedStir ingredients together in a large pot and bring to a boil. Continue stirring until sugar is dissolved. Allow to cool until room temperature. ( I try to make the night before if I remember) After cooling the marinade, place meat or poultry in a Ziploc bag inside another container for support and leakage. Pour cooled marinade into the bag and squeeze out as much air as possible. Seal. Refrigerate for 3-4 hoursDiscard brine before using. &nbsp; Make sure to pat chicken dry. Grill chicken until inside &nbsp;temp reaches &nbsp;165° F.&nbsp;I know you’re anxious to dive into this delicious piece of meat, and to experience what the meat tenderizer and the brine have done, but leave it alone for 10 minutes after you take it off the heat. Don’t poke it, don’t prod it , don’t cut into it. &nbsp;If your’re worried about it being cold when you serve it, place it on tin foil, and cover it. This allows the fibers to relax and settle into that mouth watering tenderness.&nbsp;It’s grilling season! Get out there and try these 3 easy steps! It will change the way you grill chicken forever!&nbsp;P.S. If you’re looking for a great recipe to try the brine technique, try our Hawaiian “Rumbi” Rice Bowls. They are to die for!&nbsp;&nbsp;Love you gals! I beat Stephy to your pin!!! Have a good night!Great tips! Did you know that if you use canning salt you can omit the boiling because canning salt readily dissolves without heating?Love your site, Mur! Excited to try out your tips! I imagine this beats out our trial run with the chicken we made in the Dutch Ovens for Trek;) BahahahaJust bought the tool, sounds like it will work wonders! What have you found to be the optimum temp and time to grill chicken? I’m one to always cut open to make sure it’s cooked all the way through; half the time I’m throwing it back on the grill and before you know it I’ve just ruined dinner!Another good tip is when you create the brine and decide not to use the plastic bags do not use a metal container the salt will have a chemical reaction to the metal and cause your meat to have a bitter taste.This is so good! I’ve never been able to prepare a chicken breast that didn’t resemble shoe leather! I’m grateful for these wonderful tips!!

Skip to contentI had called it quits on grilling chicken a couple years ago. It always turned out so dry! I tried adjusting the heat, adjusting the time, and adjusting my attitude, but nothing seemed to help! &nbsp;That is, until I learned 3 easy steps that I always include in my grilling routine! I haven’t had a dry chicken breast in over a year! How is the build up going? Are you intrigued yet? Is your mouth watering? Are you saying in your brain, “mmmm chicken”! Alright, alright. Let’s remedy the problem. Here’s how to get your grill on, the right way.&nbsp;How many of you even know what...

3 Steps Never Grill Dry Chicken Again! - TheMamasGirls

No article scores yet.

CRITIC REVIEWS

PUBLIC REVIEWS