Moist chicken

[Mattlaw30]

After years of putting up with dry chicken breast I finally discovered how to cook a tasty, moist and healthy chicken breast and I'd like to share it:

What you need:

Chicken breast
marinade or dry rub of your choice
oil (I rotate using coconut, canola or olive)
large cast iron skillet (the kind that can also go into the oven)
Meat thermometer with temperature alert (this is the key to avoid drying out the chicken)
Walmart.com : Weber-Stephen Audible Meat Thermometer : Grilling
I found one for under $20 at a kitchen store

Cooking:

Set oven to 350
Heat skillet over med heat
Lightly oil chicken and apply dry rub (if you go with a marinade, soak for a couple of hours)
Sear each side of breast until you get nice crust on the chicken
Insert the thermometer probe into the thick part of the chicken
Set thermometer to alert you once chicken reaches 165 degrees
Remove chicken from oven, transfer to cutting board, let it rest for 5 minutes before serving.

I've been slicing it on a bias and serving it that way and then using the left overs for sandwiches.

Enjoy

[Erika]

Yeah but I hate cleaning a cast iron skillet.

Sounds delicious though.

(Welcome to the boards Mattlaw30)

[missjane]

Originally Posted by Erika

Yeah but I hate cleaning a cast iron skillet.

Sounds delicious though.

Oh, isn't that the truth! Is there a secret to it? Because I avoid using the cast iron for that very same reason.

[Phaedrus49er]

I always used to put water in mine immediately after the last food was removed (so it would steam and simmer) and took a coarse cloth or brush to it. That usually took care of any cooked-on goodies (occasionally had to use a little oil); after that, just a light-soap wash for cleanliness.

[Mattlaw30]

If your skillet is seasoned well it makes cleaning it somewhat easier. I'll also let the skillet cool and then pour some boiling water in and let it soak. That usually breaks up any tough spots.

[Erika]

Our is seasoned well but is just cumbersome to carry around.

Actually, the best way to clean one is to simmer some water in it right after you remove the food (unless you make a sauce with the yummy bits).

I think I need one of those remote thermometers actually. I have a bday coming up - I'll be asking for it.

[Blackjack]

I'll take my cooked meat (burgers, steak, chicken, pork, whatever) off the grill and wrap it in aluminum foil for about 5 minutes. That keeps it pretty juicy. The moisture from the outside of the meat gets back into the center.

I figured out that's one reason why ball park hot dogs are so good, they cook them then wrap them in foil and "rest" them for a while before you buy it....mmmmm....good!

[Lost Dog]

Might want to come up with a better name than "Moist Chicken," though. That's like something of a badly translated chinese menu.

[Mattlaw30]

Moist chicken wasn't really the official name of my recipe but rather a description to attract forum members to open my post. The name of your chicken dish would probably depend on what kind of marinade or rub you use.

[Lost Dog]

Gotcha.

There's this Chinese place by my office that has a lunch special of "Skewed Chicken" every few weeks. It's quite a bargain! and very tasty.

[Mad Mel]

I've had some decent luck with crock pots keeping meat moist & tasty. Tonight I'm putting pork chops in it with some apples, sweet potatoes and sauerkraut. For the next meal I have a chicken parmigiana recipe I haven't tried yet that I'm going to throw in there.