How does Jow Forums season their chicken breast?

Garlic salt, light black pepper, lemon pepper, Cajun and cilantro

>mint on raw chicken breast
Who the fuck thought this picture was a good idea

marinate with lemon juice, lemon pepper, olive oil, balsamic vingegar. grill

Cut it up and make a curry from it. Fuck you if you can't manage portion sizes you fat cunts.

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2/3 cup Vinegar --> White wine pref
2/3 cup vegetable oil
1 tsp dry mustard
5 or less tsp of salt
1 small can tomato paste
1/2 tsp Tabasco sauce
1 onion --> finely chopped
4/5 garlic cloves (chopped)
2 tsps Worcester sauce

Marinade chicken breasts in this for 2+ hours

Bake until completion or bake until almost done and grill rest for best results, drizzle marinade while grilling

See pic related, it’s amazing

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A E S T H E T I C

Kosher salt, ground black pepper, garlic powder, basil. Easy af.

calm down pajeet

Hot Sauce.

youtu.be/Ld8bXRu5sRk

Top 2 are:
salt and pepper; the classic
chilli powder, salt, paprika;

Also have done
> onions sauce
> bbq sauce
> cilantro, lemon, salt, pepper

Thanks guys. I'm just learning how to cook, this is all helpful

I put some ligma and sugandese on it

This is what i do too op. My ez go to is garlic salt seasoned pan seared chicken with penne and broccoli.

Been cutting a breast into chunks and marinading it in sriracha and whatever other spice I'm feeling. Some chipotle powder makes it great

Looks good dawg.

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Jamaican Jerk, McCormick Rotisserie, Old Bay, Montreal Chicken Seasoning, Garam Masala seasoning.

looks dry as fuck, is it not?
that's my main problem with chicken breast is how dry and bland it is, it feels like a chore to eat

>tfw cook everything in the pan because i hate using the oven

anyone else know this feel? i always pan sear chicken breasts

Only way i like them next to grilling.

This, nothing else.

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Takes too long for me.

I make 6lb of chicken at once, I throw it in the oven for 20 minutes at 450 and its perfect, fast, and easy to cleanup if you use tinfoil.

chili powder
garlic powder
onion powder
cayenne
paprika
salt
some other shit

google around, there are a lot of good spices/spice blends you can use
I never pan sear because I'm lazy and don't want to wait for my cast iron pan to heat up

yeah youre right it does take a while, gotta let the pan heat up then cook like 6-7 minutes each side. i dunno i just like pan rather than oven since i can control it easier

Salt, pepper, lemon juice, rosemary, basil, spicy sauce of some sort if you want it.

>bring them from store
>put in a ziploc bag a liquid base, could be vinegar or oil or sour orange or whatever, add salt and pepper/garlic/onion flakes/italian herbs seasoning/random herbs/oregano (there are recipes for this)
>add chicken and squeeze in the bag until it's evenly coated
>freeze

By the time it freezes and you defrost them for cooking it marinates for some long hours. I don't eat bland chicken ever

That’s all that you need

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I just made a load of breast in the slow cooker with chicken stock as liquid.
Chicken
Green onions chopped
A cup of corn from cob, not too much,
Thick cut bacon after being fried with green onions
Butter
Seasoning
Let set on warm all night to stew.

Absolutely divine and only a few carbs from corn but its only like a cup in a giant pot of stew.

Bacon and chicken stock is the key

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>divine

what a faggot

>upside down photo
>that spacing
>fried bacon
>butter
>calls shit food divine
get the fuck out you phone posting /rebbit/ fatty

Ill fuck you in the ass ching chong.

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Tony Chachere's or pic related
you're welcome

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Ya got me. I am overweight phone poster.

But i know as a matter of physical fact id break your arms and shit on your face.

Bye you slant eyed niggers

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Also know how i know you a weak little fuck boy?

Guess...

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I want to punch this closet fucking faggot in his ugly face.

>current year
>not fucking closets
are you negros even trying?

how the fuck is he a heavyweight

Garlic flakes, black pepper, 7-spice, onions sauce, mirin

This sounds like bait but lol @ the possibility of that actually being you.

Imagine being this much of a faggot because someone laughed at your shitty post.

I like putting it in onions sauce for 20 to 40 minutes, fry it in the pan from both sides for about 2 minutes then put it in the oven for another 5 to 10 minutes.

Best and most reliable way to get nicely seasoned and super juicy chicken breast I found so far.

pressure cooker. dump 3lbs of chicken in. pour half a bottle of bbq sauce on it. click "poultry". done in 15mins, easy cleanup, tastes like you actually prepped shit

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you white? a flick of water from your fingertips then leave exposed to open air for around 10 minutes.

either
>juice of half a lemon
>oregano
>thyme
>dill
>bit of salt n pepper
>bit of olive oil

or
>chipotle powder
>cilantro
>juice of a lime
>bit of salt and pepper
>bit of olive oil

MUSTARD!!!!

dont ever do this. it's american levels of salty, even for less than 2 hours. i tried it once and it wasn't anywhere near better than a decent, light marinade and tasted horrible

i have absolutely no idea what you mean by this

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I score the chicken with a knife and then marinade it in olive oil, salt, black pepper, minced garlic, and italian seasoning. Let it sit for a day or so and then fire it up. I prefer the chicken thighs, though.

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marinade is the key to juice chicken

Depends on how you're cooking it. Curry powder (from an indian store, not the McCormick stuff) is excellent. That and pretty much any combination of cayenne (open a window if you saute) paprika (be careful, this blackens in the pan), cumin, lemongrass, ginger, garlic, rosemary, thyme, and black pepper are excellent. If you don't like the rub, you can always squeeze some lemon juice on it. I like to saute some garlic in the pan when I'm done and cook some kale in the chicken juice. Also possible is a white wine reduction if you want to make your own sauce.

If you're looking for something calorically dense, get some curry paste, saute your chicken breast in that (along with a curry rub, onions, potatoes, etc) and dump in the fatty part of some coconut milk, along with peanut butter (optional) and cayenne peppers. This is a simple, cheap curry.

I make general tso's.

Sometimes I just dryrub paprika, cumin, brown sugar, garlic, s+p and grill it.

why the fuck would you brine a boneless chicken breast

cajun, paprika, and salt if you want some easy spicyness

if you brine your chicken for a couple hours, then marinate it for a few hours, it will be juicy as fuck when you grill/bake it. The extra effort is worth it! just put 1/3 cup of salt and 1/4 cup of sugar in 2L of warm water and soak your chicken boobies

Two teaspoons of parika, in a bowl.
Follow it up with three twists of salt, two of pepper and a teaspoon of garlic powder. Then a teaspoon of freshly chopped green onions, finely sliced.
Lovely.
Then, pour at least two teaspoons of olive oil in to the bowl. Stir and check for thickness. Too dark, too thick, means there isnt enough of the olive oil. Too light, too thin, means there is too much oil, add some more spices to even it out to a nice paste.
Next, place the strips of chicken breast you've already cut up, in to the bowl. Then, stir the breast in to the marinade with your hand. After you've achieved a nice coating, shift the chicken to a container, or, gladwrap the bowl.
Then! Put the breast in the fridge to marinade for at least one hour. The longer the better for a marinade, so think about marinading your food at least a day before.
Now, cook the chicken in a pan on high. Turn once every 2-3 minutes until every side is a nice even colour. Cut open a piece to check the inside, if ready, serve it up on steamed rice or a nice noodle base with whatever greens you may have prepared. Coat with a smokey barbecue drizzle and voila.
Simple, delicious and cheap

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Ask me how I know you're white

I use cayenne pepper on everything. And some cock sauce.

I use some sort of peppermix and chili powder. To top it off I use tabasco sauce. This mix never fails to disappoint me.

usually nothing, maybe salt once in a while if I'm having a stiff drink of water
t. white male
no I'm not joking

try sealing it on a pan and then some eggwash and dukkah on the top, then bake it for say 10-15 minutes

All Australians get Masterfoods Moroccan spices, so fkn good

>>>

A splash of water should do.

Just throw literally anything on chicken breast. It goes with everything. You can keep it simple with just salt and pepper and it'll be good, or you can throw all sorts of shit on. Rosemary, thyme, garlic powder, paprika, cayenne, turmeric, mustard, old bay, whatever the fuck you want.

What honestly matters is the QUALITY of the spices you use. There's a huge difference between some stale shit that's been in your mother's cabinet for over a decade compared to buying fresh spices from a spice shop. Especially when it comes to spices that can come pre-ground or not. Cheap shitty pre-ground pepper is bland as fuck, but if you buy whole peppercorns and use a grinder, the flavor is so much better.

Adobo seasoning with pepper. It's usually in the aisle with the Mexican food at the grocery store.

I don't. I eat thighs like anyone else with taste.

Turmeric, chili powder, paprika
Cut it up into cubes and fry it

1 part paprika
1 part garlic powder
1 part ground cumin
1 part black pepper
Salt to taste.
Rub chicken (or any meat) with mixture and grill or fry.

onion powder
garlic powder
salt

Get yourself an electric pressure cooker.
Throw in as many chicken breasts will fit and let you close the lid.
Add salt and pepper, maybe a little ginger
Add some Yoshida's cooking sauce/marinade
Add 2 cups chicken stock, 2 cups water.
Cook on the chicken setting, add 10 minutes to it if the chicken is frozen.

Makes seriously the best chicken breasts I've had. Also they stay juicy and tender after the microwave even 4 - 5 days after you cook them.

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Not dry at all, soaking in vinegar and cooking at high temp for a short period of time makes it juicy as fuck. When you cook you want it to look almost a bit stringy inside.

Little salt, little garlic, little lemon

Splash some Gochujang hot sauce on that shit cracka

based

Paul Prudhomme's Magic Salmon Seasoning (caution first ingredient is sugar so don't go crazy with it), Garlic Powder, and Italian Seasoning. Grills up great.

Vinegar
Salt
Pepper
Paprika
Rosemary
Oregano
Fajita spices sometimes.
This is my usual go to. I used to add some hot wings sauce but bottle finished and I'm too poor. (job interview next week, might end up buying 2 next month)
For something different add some cumin and lemon juice and marinate it. Tastes great. Or if you wanna make a while plate google lemon chicken linguini, it's fantastic.

Once you bake chicken right once, just do it the same way over and over again. Like other user have said, high heat, short time and the breast is juicy.

I keep it simple. Lemon pepper, paprika, garlic salt.
I have other spices but that's my go to.
If I'm feeling jazzy I'll marinade in bbq or onions or hot sauce overnight.
My question, is dark meat chicken worse than the titties? I know it's got more fat but dark meat is significantly cheaper and I'm kind of a poorfag

Yes chef! Thank you chef!

>rub olive oil
>salt
>thyme (basil is a fine substitute)
>curry powder
>cayenne

>Dice it up
>Salt
>Pepper
>Juice half a lemon per chicken breast
>Oregano

GOAT combo

Lots of Thyme and Pepper. Small dash of freshly ground sea salt. Scattered onions in the oven with about half a tablespoon of olive oil per full breast, all cooked in a cooking bag (juices from the sweating chicken make those onions fucking fire). Just a hint if great value louisiana hot sauce (shit is surprisingly low in sodium) after cooking to taste.

Also usually like to stuff with some grilled chopped button mushrooms and peppers so i'm not just chewing on only meat. Good for flavoring the inside of the breast.

Black pepper, salt, and whiskey

Forgot to mention cooking time. 425 degrees farenheit (218 celcius for you europoors). 20-25 minutes.

this. Who the fuck eats chicken breast in 2018. Thighs are way better

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Thigh master race reporting in

>gordon ramsay
>Cut open a piece to check the inside
uummmmmm

Actually did this, it actually did make the chicken pretty damn juicy, would recommend
>falling for Jow Forums food memes

pepper, oregano, parsley, a little bit of salt, sometimes red pepper

1. Buy this + a shitload of chicken thighs
2. Season heavily
3. Shake in bag with a little olive oil
4. Grill
I do this every Sunday. Grilling is the best way to cook a lot of meat and have it actually taste good.

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Pound thin then;
salt, pepper, garlic powder, cayenne, a little Italian seasoning. Vacuum seal. Freeze if saving for later, then;
Sous Vide at 141F for 2 hours, remove from plastic.
Pan fry in olive oil just below smoke point.
Perfect chicken.

Are chicken legs a good alternative for cutting? They're a fraction of the price and taste a lot better.