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Post Info TOPIC: Help! Someone tell me why my grilled chicken always sucks! (recipe included)
alb


Marc Jacobs

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Help! Someone tell me why my grilled chicken always sucks! (recipe included)
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A little background - i'd consider myself a novice when it comes to cooking although i cook for my family every night.  i'm really trying to teach myself how to improve my cooking skills.  when i cook certain grilled chicken dishes, however, i get really discouraged.  here's what happens (and this has been a prob for me ever since i can remember):

whenever i coat the chicken with something to give it extra flavor (especially flour, for ex), the coating burns in the pan and it takes the chicken forever to cook, then the entire chicken is ruined b/c it's too tough.  last night i attempted to make this recipe for grilled chicken w/ bacon, rosemary, and lemon, which seemed easy enough:

chicken3.jpg


6 slices bacon, chopped
1/4 cup all-purpose flour (I used whole wheat)
4 boneless skinless chicken breasts, trimmed
Salt and freshly ground pepper
1 tablespoon unsalted butter
4 garlic cloves, sliced thin
1 tablespoon fresh rosemary, chopped (I used dried)
1 7/8 teaspoons red pepper flakes
1 cup low-sodium chicken or vegetable broth
2 tablespoons lemon juice

1. Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat.
2. Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil.
3. Reduce heat to medium and add garlic, rosemary and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes.
4. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve immediately. Serve with vegetables, like green beans, and/or rice. Serves 4.


it was a total flop.  the flour and seasonings created a really hard crust on the chicken that prevented the rest of the chicken from cooking timely.  it says that it would cook 3-4 minutes on each side - mine took like 20 total to get rid of the pink.  and it was on medium so the burner shouldn't have been too high!  i used a nonstick skillet but for the life of me, i can't figure out what i did wrong.  maybe the burner i used was too big?  maybe the pan sucks even though it is all-clad nonstick.  any ideas? 

  

-- Edited by alb at 09:15, 2009-02-10

-- Edited by alb at 09:16, 2009-02-10

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penguininaboat


BCBG

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were they really gigantic pieces of chicken? did you shake off the excess flour? Were you sure to let the pan heat up enough and let the butter foam as the recipe states, sometimes I forget to let the pan return to heat after adding stuff in and it results in a not very browned piece of chicken. My mom also recommended that I pound the chicken breasts so they are a more even thickness so they cook evenly. When you cook do you put several in the pan maybe you could try putting less pieces of chicken at a time, maybe it is the pan and it cooks unevely.


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relrel


Marc Jacobs

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penguininaboat wrote:

 My mom also recommended that I pound the chicken breasts so they are a more even thickness so they cook evenly.


I have always hated chicken because I've never found that cooking it at home tastes any good. By the time the chicken is no longer pink, it's become tough and rubbery. But recently, I tried the pounding technique and viola! Tasty chicken!

I put the chicken breasts (usually two halves, already split, and fat removed) in one of those large gallon freezer bags. Place on wooden cutting board, place kitchen towel under bag and one over bag (to minimize pounding noise!) and just start whacking at it. I have this old meat tenderizer- sorta looks like a square hammer, and that's what I use. I just keep pounding until the entire chicken is one uniform height, this generally ends up being about 1/4 inch or so, usually the hieght of the skinny end of the breast.

I also make sure that whenever I use chicken breasts, I pat dry before flouring or marinading or even just spreading salt/pepper. I've found that patting them dry generally gets the flour to stick better. I go through a ton of paper towels, but it's been worth it.

Also, what type of chicken are you using? I aboslutely refuse to use grocery store chicken anymore- even the organic kind. Getting chicken anywhere but from a butcher is just not worth it in my opinion. I've found that butchers are much cheaper and the meat is just cleaner and the fat has been trimmed much better. If you live in a larger city, you also might have access to a Halal butcher (I'm sure Kosher probably works the same...). I've been going to a Halal butcher for all my meat needs for a while now and I've been so impressed by the meat that I refuse to purchase from anywhere else unless it's an emergency situation. The Halal chicken has just been so much cleaner, none of that yucky slime that grocery store chicken can get after a few days.

If you have problems with the coating burning, I would try using less coating and see if that makes a difference.

Good luck! I hate chicken but because of the fact that it's so cheap and versatile, I end up cooking with it at least three times a week. I've learned to tolerate it (and even enjoy it sometimes) since making all the breasts into cutlets.

 



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alb


Marc Jacobs

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thanks to both of you - that was very helpful.  penguininaboat - to answer your qs - yes the breasts were pretty large, yes i did shake off the excess flour but no i don't think i waited long enough to let the butter foam up.  i am actually wondering if i inadvertantly threw on two breasts doubled over - b/c there were only 3 in the package.  i think that was what did it for the most part. 

relrel-lately i've been buying THIN breasts at the gro store but last night i used the breasts that were the oldest so that they wouldn't go bad, and they were quite big.  it was interesting to read your thoughts on buying chicken at a butcher instead of a grocery store.  i have lived overseas and bought chicken at a neighborhood butcher before and i thought it seemed cleaner as well, but it was cairo and i was somewhat afraid of contamination issues.  this yr we are moving to turkey adn won't have an american grocery store nearby, so i'll have to go to the butcher anyway to get my meats.  maybe it won't be so bad after all!  also, there is a brand now at the grocery called "smart chicken" or something and it says it has no extra water.  i buy that at times b/c it looks nice and fresh, but i wasn't sure what the benefits were until i read your post.

thanks again girls!      

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lynnie


Chanel

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Sorry if this is an obvious q, but do you let the chicken rest at least 5 mins before checking for pink?  It will keep cooking, even when it's off heat, so if you have it perfectly well on the pan, it will be tough.  I used to overcook my steaks constantly until I just listened to internet times, let it sit for five mins, and then checked.

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alb


Marc Jacobs

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lynnie wrote:

Sorry if this is an obvious q, but do you let the chicken rest at least 5 mins before checking for pink?  It will keep cooking, even when it's off heat, so if you have it perfectly well on the pan, it will be tough.  I used to overcook my steaks constantly until I just listened to internet times, let it sit for five mins, and then checked.


With cooking, NOTHING is obvious to me!  No, i didn't know to do that - will try that next time.  thanks, lynnie!



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D


Hermes

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I might be wrong, but I think you might be incorrectly perceiving how pink the center of the chicken should be when it is cooked.  chicken can be thoroughly cooked and still have a pinkish cast to it.  it doesn't have to be totally white to be thoroughly cooked.

What I would recommend is getting a food thermometer.  This way you will be able to become familar with what cooked chicken looks like because you will be able to look at it when you know the proper cooking temperature is reached.  I am assuming you are attempting to cook it to the point where you kill any germs vs. the "doneness" of the meat.

found this on the net:

Thermometers Aren't Just for Turkey Anymore
These days, food thermometers aren't just for your holiday roasts—they're for all cuts and sizes of meat and poultry, including hamburgers, chicken breasts, and pork chops. Using a food thermometer when cooking meat, poultry, and even egg dishes is the only reliable way to make sure you are preparing a safe and delicious meal for your family.

Why Use a Food Thermometer?
Everyone is at risk for foodborne illness. One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. Using a food thermometer not only keeps your family safe from harmful food bacteria, but it also helps you to avoid overcooking, giving you a safe and flavorful meal.

Some people may be at high risk for developing foodborne illness. These include pregnant women and their unborn babies and newborns, young children, older adults, people with weakened immune systems, and individuals with certain chronic illnesses. These people should pay extra attention to handle food safely.

What Are the Signs of Foodborne Illness?
The signs and symptoms of foodborne illness range from upset stomach, diarrhea, fever, vomiting, abdominal cramps, and dehydration, to more severe illness—even death. Consumers can take simple measures to reduce their risk of foodborne illness, especially in the home.

"Is It Done Yet?"
How To Use a Food Thermometer
  1. Use an instant-read food thermometer to check the internal temperature toward the end of the cooking time, but before the food is expected to be "done."
  2. The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle.
  3. Compare your thermometer reading to the USDA Recommended Safe Minimum Internal Temperatures to determine if your food has reached a safe temperature.
  4. Make sure to clean your food thermometer with hot, soapy water before and after each use!

Large-dial oven-safe or oven-probe thermometers may be used for the duration of cooking.

Because there are so many types of food thermometers, it is important to follow the instructions for your food thermometer.

USDA Recommended Safe Minimum Internal Temperatures
  • Steaks & Roasts - 145 °F
  • Fish - 145 °F
  • Pork - 160 °F
  • Ground Beef - 160 °F
  • Egg Dishes - 160 °F
  • Chicken Breasts - 165 °F
  • Whole Poultry - 165 °F

Seeing Isn't Believing
Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and texture of food is not enough—you have to use a food thermometer to be sure! According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 °F, it is both safe and delicious!

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alb


Marc Jacobs

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thanks, D!  i probably should invest in one of those for other meats as well.

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