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Have you thought about brining? The spousal unit and I regularly consume chicken breast cooked similarly, but we let two of them sit in a brine solution for about an hour or so first.

Basically, I put enough salt in a couple quarts of water to make it taste extra salty, then let the breasts sit in there for a while, until we're ready for dinner. There's science that happens, something about pulling moisture into the meat and binding it there, making it harder to cook out.

You don't need to add salt to the chicken when you're cooking it, and we seldom add any seasoning at all. Because of the added science magic, you can be more careless with your cooking times without risking a dried out chicken breast.


SAFETY WARNING!: Don't use the same goop-goop on the finished chicken that you marinaded the raw chicken in! For the same reason you don't want to eat undercooked chicken, always save some goop-goop separately before adding the chicken. Then use the 'virgin' goop-goop on the finished product. Enjoy!

Greta Christina

Mmm... brine!

That sounds good, Dodd. Question: If you want to have other seasonings as well, do you put them in the brine? Or do you brine the chicken and then do a second application of whatever seasonings you're applying?

And thanks for the safety tip, Fuzz. I personally don't put goop on the chicken after it's done cooking -- I just re-apply it after I turn the chicken over for the second half of the broiling process. But if you are going to do that, then yes: don't put marinade or goop that raw chicken has been soaking in onto food that you're about to eat. (And don't save it for the next time you marinade, either.)


Wow, we have a great recipe : 1 single serving container plain yogurt, a few handfuls of fresh basil leaves, 1 or 2 cloves garlic, (more if you really like garlic), juice of one lemon, 2 tablespoons olive oil and if you have some, an inch or two sized piece of fresh ginger, peeled. Whirl in food processor, marinate a few hours or over night. We usually cut our chicken breast into smaller pieces so they broil faster without drying out. Yummy.
I've been reading your blog for a few months now and have not yet commented, but just want to say how much I love your blog.


My go to dish when I cooked for one: broiled paprika chicken with the skin on. (I figure b/c I broil it to a fare-the-well a lot of the fat comes off). Stupidly easy to make, one of my most delicious dishes. Use chicken on the bone w/skin (you can even take out a single frozen piece). put it on the broiler and coat it top and bottom with lots of paprika, salt and pepper. Cook until the skin is crispy. Every time I made it, skin crispy, meat tender and juicy. mmm-mm. really easy to make, doesn't take long, and if you put the chicken on tin foil, no clean up.

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