Reply With QuoteTweetI grill the breasts up, then will dip them in mustard or homemade salsa....hotsauce if I'm not watching my sodium.
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types of sauce??
Tweetwhat types of spread do ya'll use when eating chicken breast? i cook mine on the foreman, and sometimes i really need an extra taste. ketchup? salsa?
TweetI grill the breasts up, then will dip them in mustard or homemade salsa....hotsauce if I'm not watching my sodium.
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Tweeti just marinate them well using low sodium ingredients....(fresh garlic, balsamic vinegar, dijon mustard and lots of pepper)...worth the prep time....and invest in a real grill!! j/k...foreman is ok when my weber runs out of gas !
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Tweetboiling chickin makes it much faster and easier. I just have BBQ sauce of plain.
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johnsonpride81@cyber-rights.com
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TweetTo everyone that eats chicken breast:
Buy a "Foreman" grill ! And buy the largest one possible... you may regret getting a smaller one if you decide to cook veggies or something at the same time.
I'm really picky about how juicy my chicken breast has to be and the grill cooks them perfectly. I typically crank it up to max before I throw in the chicken. Sear the chicken breast for about 1 minute, then turn it down to medium for about another 3 minutes, then unplug the darn thing and wait another 2 minutes. I cook with the top down, so that's why it only takes 6 minutes. Great stuff.
As for sauces... I prefer low-sugar bbq sauces. I'm not fanatical about sugar intake AT ALL... I just like the taste of a no/low sugar bbq sauce!
'smalls'... I'm assuming you meant that you "poach" you chicken in a bit of water... right? Boiling chicken destroys it (really mushy).
I used to be a steak fanatic, but great steak is expensive and requires a real bbq or commercial grade oven. Chicken is a great alternative especially if you sauce it up right.
Anyone do the 'dry rubs' with chicken?
I know nothing about any of this insanity... it's just a fun game to me.
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TweetI like to cut up a bunch of chicken at once, and throw enough for one meal in a plastic bag with olive oil, vinegar, and whatever generic chicken seasoning powder I find on sale. Then I freeze all the bags. That way, I just take how many I need for the day out the night before and put them in the fridge. They'll thaw, marinate, and they're ready to cook. Either that or I just boil some and throw some hot sauce or ketchup on it.
Tweetbbq and tabassco
TweetI found a no calorie BBQ sauce in Publix grocery stores at one point. I don't remember the brand name, but its taste and texture were DAMN GOOD for being no calorie.
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