Best way to cook chicken without a Foreman Grill

[Frosty]

What is the best way to cook up delicious chicken breast without using a Foreman Grill or anything non-stick?

[Northman]

Steam it, oven on foil, roast it over a campfire.

[Viking]

Oven foil with veggies FTW!!

[Chefbone]

Pre-heat the oven to 375.....season the chix.....heated pan....minimal oil....skin side down....cook for a few minutes or just until the skin is browning on the edges......Maybe some aromatics on top of the chix breast (carrot, celerey, onion, garlic, thyme, rosemary...etc)...Place in the oven....DO NOT FLIP THE CHIX!!!! SKIN SIDE DOWN. .....6-10 minutes later, depending on thickness....remove from oven....remove aromatics.
You can remove the skin or you can eat it.....this method will make the skin crispy, evenly and every time.

Chef

[nitro]

Cut it real small and grill it with garlic salt

[Dan]

Season with cracked pepper\salt and rub with mac nut oil and onto the BBQ.
Cut it thin or butterfly the fillet so it cooks faster

[musclegoddess65]

I have found that baking it or using my foreman grill has been making it much to dry... and when you are eating what feels like 5 or 6 chickens a week, who can deal with it dry....

I've been cubing it up, tossing various spices on it, heating up some Mac Nut Oil in my wok and cooking it that way... it really helps in keeping it nice and moist...

[buckimscl]

I have gotten off of the tenders and breasts and have started eating bs thighs. More flavor and they don't turn into hockey pucks. I know the fat is a little higher but I just adjust in other areas.

[needtogetaas]

Easy bulk chicken recipe.
take 5 large boneless skinless chicken breasts. Place them in a big bowl. cover them with olive oil,fresh minced garlic,minced fresh basil, Fresh rosemary <-(not to much) and some fresh lemon juice (about 1-2 whole lemons). Let set in fridge for at least an hour (the longer the better and overnight is best) .

Place in covered backing dish and back at 350 for 20 mins. On cover and cook till an internal temp of 165 f.

You can use this chicken on everything. Cut it up and throw it on salads. Slice it then and make a sandwich ( I like it with a little pesto and Romona cheese), put in soups,on top of rice or just it it as is.

Its a versatile recipe that a lot of restaurants use all the time. They make it up in huge batches and use the chicken in everything. Even pizza. Pretty healthy too.

[Chefbone]

I have gotten off of the tenders and breasts and have started eating bs thighs. More flavor and they don't turn into hockey pucks. I know the fat is a little higher but I just adjust in other areas.

I posted some a Braised Chix Thigh recipe over on The Source Check....it's effin' delicious. You won't be disappointed.

Chef

[buckimscl]

I posted some a Braised Chix Thigh recipe over on The Source Check....it's effin' delicious. You won't be disappointed.

Chef

Thanks

[Spauldo]

I always use the grill. Been doing it for years. I got chicken down to a science. Its always juicy and tastes great

[Iron Muscle]

Boil the chicken breast, It comes out very tender and juicy and you can throw whatever flavoring or spices in the water with it

[Bryan Hildebrand]

I boil mine whole, after they have cooled, sliced very thin for the wok. add mac or olive oil, a touch of balsamic, soy, splenda, salt, pepper, paprika, a touch of fish sauce and wok them on high. let the sauce carmelize. dont work the meat too hard. thats the key to keeping them moist and bringing out more of the sweet/smokey flavor.

[Sledge]

I cook it in the slow cooker. About 10-15 chicken breasts a buch of herbs and somewater enough to cover. coock for 3-3 1/2 hours on high. Tender moist yum. I cook s couplre of weeks worth that way then freez it in ziplok bags