Alright Sup Forums, it's cookin time. How long do I let a chicken marinade before I cook it in the oven, or do I slather it in the marinade sauce after the cooking? Also, what is the best way to cook chicken without it going dry?
Side note, food porn thread.
Go to the cooking board user, there's only idiots here. It's not like some cooking savant is going to come by anytime soon
Marinade it first. To prevent it drying out cook at a lower temp longer and get a meat thermometer, do not cook it past 150degrees internally. Suggest you cook bone in, skin on, chicken thighs if you like moist chicken.
Depends on the marinade but 4 hours is usually the minimum.
i dont really know anything about cooking but with marinades i think generally you marinade it for "as long as you have time for" before you cook it. so if you have time for up to 24 hours you should totally marinade for that long. otherwise as long as you can.
Disregard this faggot, cook tasty chicken.
b/ ???? NO!
Go to ck/
take the marinade and boil it on the stove. its a "reduction" use that to dip or drizzle on
cover it with foil so it wont go dry when you cook it in the oven.
Marinade is not a dipping sauce, defiantly use before cooking. 425 until juices run clear typically 30 mins, 45 if frozen. Eat immediately with rice and spring mix with siracha
Get your country's version of a Römertopf.
Marinate your chicken for about 4 hours, put some chopped vegetables in the bottom of your Römertopf, put the chicken on top of that and put the lid on it.
Slow cook at low temperatures for about 4 hours.
Honest reply OP, this is for chicken thighs. marinade minimum a few hours, preheat oven to 425 degrees. Cook skin side up. After half an hour, put some more marinade over the thighs and cook for another half hour. Your welcome.
OP here, anons, I have boneless chicken breast. Any tips on that?
one hour will do.
if they're a bit thick, marinate it longer than that
Important, 12 hours max for chicken generally speaking, bacteria etc. Especially if your marinade is high in acidity
Throw that shit in the trash. Boneless skinless chicken breast is pleb tier.
Seriously. Go get some skin on chicken thighs.
Cut a pocket into it. Put cream cheese, paprika and onions into said pocket. Wrap it in bacon and cook until the bacon is crisp.
Steam some vegetables in a tiny bit of water, with a bit of butter in it on the side.
he didnt say skinless. and besides, boneless breasts are good when you know how to cook it
check'em
you don't eat boneless chicken breast for the taste cuz it's shit tier food.
sounds delicious, saving for later, but not what I had in mind.
Have a cast iron skillet? Heat that baby up with a little bit of butter, drop your chicken in with some herbs or spices rubbed onto it (I like cajun seasoning, but you can use just salt & pepper if you're bland) sear it for a few minutes on one side (don't fucking touch it, no matter if it sizzles and pops you're making fucking CRUSTY GOODNESS), then flip it and stick it in a 400 degree oven. Yes, the cast iron can take it. Get a meat thermometer, but it'll take at least 10 minutes if its a full breast to get it to about 160 degrees. It'll finish cooking itself if you let it set for a few minutes, and won't dry out.
>I have never had young rooster chicken breast cooked to perfection, with a side of steamed asparagus.
Dip in marinade for 5 minutes
Then cook on 200 degrees for 3-5 minutes, and eat. You don't want to overcook chicken.
Sounds like a great idea user. Gonna do it tonight
don't listen to the douche nozzels. Pepare your marinade, put chicken in preheated oven with marinade at 450° 20-28 minutes depending on the thickness of the breasts. Cooking at lower temperature for longer times will dry the fuck out of it and leave you with shoe leather.
Here's the plan Sup Forums. I am gonna marinade for 12 hours in a Tupperware container. Tomorrow after work and my workout, I will cook it for an hour at 375 for 40-60 minutes. After cooking, I am gonna cut them into strips for chicken taco goodness.
Get a sous vide cooker and never forget overcook any cut of meat or fish again.
So easy it feels like cheating
don't cook it. the marinade is enough or it will be too dry
this works too. I of course I want to check the internal temperature of the chicken right?
enjoy your tough as fuck chicken jerky.
You can, I generally don't unless it's an unusually thick breast, but yeah go for 155ish
retard its 165
>I will cook it for an hour at 375 for 40-60 minutes
You too can enjoy your shoe leather.
You know, there is an inherent problem in asking a board that cannot successfully count to ten collectively, how to cook chicken. I wouldn't trust asking Sup Forums how to make ice cubes.
thanks user, your advice is heeded.
I... is this a meme? Cook a whole bird in the oven, but otherwise throw it on the pan. I marinade mine with olive oil, lemon zest, capers, fresh crushed garlic, and a ton of fresh oregano. In the pan, high heat for 5min, turn and lower the heat with that lid on. 10 minutes later it's 165, rest it 1-2 min, serve immediately. It's great with pretty much anything on the side, but a basic white risotto is perfect. Or lemon ricotta ravioli.
Oh and salt that shit before it goes in. And smoky paprika if you're into some heat.
i put stuff in marinade before work.... so like 8-9 hours. comes out dank every time.
smoked paprika is not even remotely hot, it's smokey... disregard this guy too OP.
Ooooooooh you want chicken tacos...
Listen, the oven is not the way to go.
Use a fucking slow cooker. You can make a pound or so and have taco meat all week. Just start it on low in the morning. Literally drop some breasts in flat, add some water and olive oil, salt, garlic, lime juice, and cilantro. Cook it on low 4-6 hours until it falls apart on your fork. Then spread it with two forks. Voila. Taco chicken.
>defiantly use before cooking
show that marinade who's boss
>go to walmart
>get big ass tray of boneless skinless chicky breasteses
>get big ass jar of walmart brand salsa
>dump into crock pot
>cook on low for 6 hours or so
>get tortillas, sour cream, whatever else you want
you would think it would last all week, but it's so damn good you'll eat it up in a couple of nights
You don't even need a slow cooker. Just put that chicken in a dish with a glass lid, and leave it on the window sill all day. When you get back from work, you will have perfectly cooked chicken ready to eat using solar power.
The verb is "marinate"
To keep it from getting dry, just don't overcook it
It's that simple
kekd