Ways to Cook Chicken Breast – Broiling, Grilling or Panfry
There are three good ways to Cook Chicken Breast: Broiling, Grilling, and Panfrying. No matter what way you want to cook the Chicken Breast, it will have a flavorful taste if you read this article.
Jump directly to what you need and cook chicken breast
Before jumping to cooking, you can marinate first
For more flavor, chicken breasts can be marinated before broiling, grilling or panfrying. A wide array of marinades are available in your supermarket, or you may wish to make your own. For each 1 to 2 pounds of chicken make about 1/4 to 1/2 cup of marinade. Marinate the chicken breasts covered in the refrigerator for 15 minutes to 12 hours (depending on how much flavor you want to take from it).
BROILING THE CHICKEN BREASTS
1. Select skinless, boneless chicken breast halves (about 1/4 pound each) or skinless bone-in chicken breast halves (about 1/2 pound each). If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours. Cut and discard the fat from chicken with kitchen scissors or a knife.
2. To Broil the Chicken Breasts you may need to move the oven rack so it is 5 to 7 inches below the broiler. Brush the rack of broiler pan with vegetable oil, or spray it with cooking spray. Set the oven control to broil.
3. Place the chicken breast on the rack in a broiler pan.
4. Broil uncovered for the time listed in the chart, turning frequently with tongs. If desired, brush the chicken breasts with prepared barbecue or teriyaki sauce from your supermarket during the last 15 to 20 minutes for bone-in chicken or the last 10 minutes for boneless chicken.
Time to Broil the Chicken
For Breast Halves with bone-in, you need to let it 25 to 35 Minutes. However, for boneless chicken halves let it 15 to 20 Minutes.
PANFRYING THE CHICKEN BREASTS
1. Select skinless and boneless chicken breast halves (about 1/4 pound each) or skinless with bone-in halves (about 1/2 pound each). Cut and discard the fat from breasts with kitchen scissors or a knife. Rinse chicken under cold water, and pat dry with paper towels. If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours. You also can marinate it first (see at the beginning of this article).
2. Heat 1 teaspoon vegetable oil in an 8-inch nonstick skillet over medium heat 1 to 2 minutes. If you are preparing 3 to 4 chicken breast halves, use a 10- or 12-inch skillet.
3. To panfry the chicken breasts, cook 8 to 10 minutes, turning chicken over once with tongs, until the outer side it is golden brown and the juice is no longer pink when you cut into the center of the thickest piece. Larger chicken breast halves may take 2 to 3 minutes longer. If desired, sprinkle with salt, pepper, and paprika.
GRILLING CHICKEN BREASTS
1. Pick skinless bone-in chicken breast (about 1/2 pound each) or select skinless and boneless chicken breast (about 1/4 pound each). If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours. Cut and discard the fat from chicken with kitchen scissors or a knife, rinse it under cold water, and pat dry with paper towels.
2. To Grill the Chicken Breasts you may need to brush the grill rack with vegetable oil, or spray it with cooking spray. Prepare the charcoals or a gas grill for direct heat. Set to medium heat, which will take about 40 minutes if you use charcoal or about 10 minutes if using a gas grill.
3. Set the grill 4 to 6 inches from heat and place the chicken breast on it.
4. Grill uncovered, turning frequently with tongs. If desired, brush the chicken breasts with prepared barbecue or teriyaki sauce during the last 15 to 20 minutes for bone-in chicken or the last 10 minutes for boneless chicken.
Time to Grill the Chicken
For Breast Halves with bone-in, you need to let it 20 to 25 Minutes. However, for boneless chicken halves let it 15 to 20 Minutes.
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