![]() So I tried adding lemon juice to a basic seasoning mix with garlic powder, onion powder, chili powder, paprika and rosemary. The problem with dry rubs is that they don’t have an acidic component that tenderizes the chicken. This seasoning is halfway between a dry rub and a marinade.Ī quick tip: If you have 20 minutes to spare, use this tenderizing technique I mentioned in the healthy sesame chicken recipe before marinating the chicken. This marinade, or should we call it a wet rub, is the answer. Like the yogurt marinade for tandoori chicken. The key is to TENDERISE the thin chicken breasts with the marinade. (You can find the exact measurements and instructions in the printable recipe card at the end of this page.) There’s no way to check for doneness in the middle of cooking. Maintaining this thickness of chicken breasts is important because you are going to cook the chicken breasts covered.If the thickness of chicken breast is not uniform, lightly pound the thicker part of the chicken using a meat mallet. Using a sharp knife, slice the breasts horizontally to make them about 1/2 to 3/4 inch thick.Place the chicken breasts on a cutting board.This results in flavorful juicy chicken breasts. ![]() Slicing the chicken breasts into thin halves helps them absorb the marinade better and faster. (after all, we’re going healthy-ever-after!)
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