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Old 08-15-2015, 08:43 AM
 
Location: City Data Land
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My strategy is to marinate it in whatever sauce overnight. Marinades take better when left on for at least 12 hours. Then cook on stovetop at low heat until it's cooked, around 30 minutes for 2 pounds of boneless skinless chicken breasts, turning frequently, and taking care the chicken always has some moisture in the pan. If the marinade runs out, a little water works just fine. I keep the pan covered. Another trick is not to puncture or cut the meat, as it makes the juices run out. When I'm pretty sure it's done, then I can make a little cut to make sure it's cooked in the middle. It's a slow method, but I hate dry, tough meat. If I'm doing a stir fry, I cook the breast whole, then cut the meat after it's cooked all the way so I don't end up with chewy pieces of chicken jerky.
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Old 08-15-2015, 08:59 AM
 
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I imagine pineapple juice would make a great marinade / meat tenderizer because it has so much acid in it; I've never tried marinating anything in pineapple juice, though.
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Old 08-15-2015, 09:45 AM
 
Location: Middle America
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Skipping the skinless/boneless variety helps A LOT in avoiding dry, flavorless breast meat.
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Old 08-15-2015, 10:00 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by kmb501 View Post
I imagine pineapple juice would make a great marinade / meat tenderizer because it has so much acid in it; I've never tried marinating anything in pineapple juice, though.
Bet it would as well and I have used pineapple slices or fresh pineapple cut into cubes.
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Old 08-15-2015, 12:42 PM
 
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Originally Posted by TabulaRasa View Post
Skipping the skinless/boneless variety helps A LOT in avoiding dry, flavorless breast meat.
Seriously, that's the ONLY variety that I can get to remain moist and retain a lot of its flavor. I have no idea what I'm doing wrong with the rest of the chicken, since most people here claim that it's easier to cook it than boneless / skinless chicken breasts. That's just not my experience; the only reason I don't buy them is because they cost like two times what I pay for thighs.
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Old 08-15-2015, 01:55 PM
 
Location: Mid-Atlantic
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Quote:
Originally Posted by kmb501 View Post
I imagine pineapple juice would make a great marinade / meat tenderizer because it has so much acid in it; I've never tried marinating anything in pineapple juice, though.
Just don't do it for too long.

Marinades Add Flavor but Don' t Always Tenderize
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Old 08-15-2015, 04:10 PM
 
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Originally Posted by davidt1 View Post
IAccording to the label, baking soda is a cleaning product, not cooking. So I am a little afraid to use it.
heehee: "baking" soda. It's multi-useful and definitely necessary for baking cookies and the like. Cook with it!
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Old 08-15-2015, 04:16 PM
 
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Originally Posted by Gerania View Post
That's news. Well, fruit juice marinades might be off the list for overnight soaking in favor of buttermilk.
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Old 08-15-2015, 08:05 PM
 
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I know people hate to hear this but the quality of the chicken helps. For me personally I get best results from the air cooled smart chicken brand. The chicken comes out moist and tender as long as I don't overcook it. It's not the organic one, the regular one. I've not tried the organic ones.
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Old 08-16-2015, 05:51 AM
 
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Originally Posted by momtothree View Post
I know people hate to hear this but the quality of the chicken helps. For me personally I get best results from the air cooled smart chicken brand. The chicken comes out moist and tender as long as I don't overcook it. It's not the organic one, the regular one. I've not tried the organic ones.
Yeah, I usually buy the regular chicken breasts, not the organic ones, so maybe that's the difference?
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