You are over cooking it. Alot of people want to make sure that the chicken is done and will over cook it. Try my method, I think it will work well for you!
when cooking chicken breasts in a skillet, what would happen if i add lemon juice to the chicken when the chicken is done and ready to be served? I heard somewhere that it is a good idea because when the chicken absorbs the lemon juice for a few minutes, it only adds more flavor. but I was wondering what you think.
When marinating chicken you are just trying to add flavor to the meat, not tenderize also. My rule is no more than 24 hour for marinating breast or thighs. After 24 hours the meat tissues start to break down and makes the meat a little mushy. I marinate the thigh and the breast for the same amount of time. Great question!
@rub504 Yes, marinate and cook the chicken the same way, just make a sandwich out of it. I use to make grilled chicken sandwiches and my restaurant, using this recipe. If you have some left over marinated cooked chicken, you can slice it thin and make chicken fajitas. I also use cold leftover cooked chicken breast for chicken salad, the marinade that was cooked into it gives a great flavor.
I just made this marinade! I tasted it a bit before putting it on, and all I could really taste was the soy sauce, but I am excited to see how it turns out!
The marinated chix worked great. The key was a controlled amount of heat. I've been in the restaurant industry for six years. Chicken going out raw is a cooks worst stress. I've seen countless cooks run a knife through a breast to make sure its done but all the juices run out. The hand test I've been showed how to apply it to meat but never knew it works with chix. Thanks for the great tip
OMG! Chef Bishop sir Lol But thank you so much for this recipe this is a very Tasty Dish Omg did everything step by step and this was the best chicken breast I ever had thank you so much for this recipe Like everything about it
The George Forman, yes it works great with marinated chicken breast. Just remember that the George Forman does not have any heat setting, just on. Many people over cook the chicken and other food, forgetting how quick it cooks. (I tell this to people all the time)
If you have any more problems or comments, please let me know.
@acookinchef I just got a leanmean grillin machine but I can never tell when the chicken is done. When I think it should be done it looks white like it was steamed or something rather than grill marks. But I put it in there for about 6 or 7 mintues so I figured it should be done...Is the chicken supposed to look like it got steamed rather than grilled?
The grilling machine will cook the chicken and give it grill marks but it will be white, unless you add some kind of marinade or rub on the outside. The sugars and the oils in the marinade help the chicken to brown. You don't have to marinate for hours, take a couple Tbsp. of Italian dressing and a tsp. of brown sugar . Rub into the chicken breast and cook right away. Also you can rub the chicken breast with olive oil,sprinkle a light coating of your choice of spices and herbs and grill.
And gosh, the whole thing smokes like pile of burning tires while frying. My place stinks for 2 days afterwards. I don't want to give up on the marinade though, it's too delicious and friends love it.
Try turning the heat down. also you do not want any of the marinate in the skillet. Place the olive oil in the pan, let the marinate drip off the add to the pan.
You can also try broiling it. place it on a broiling pan or a sheet pan with foil. Turn the broil on, let it get hot. place the drained marinated chicken on the pan about 6 inches from the broiler element, turn a couple time. If it is browning to quickly, low the pan to the botton shelf.
Chef Bishop, I love your marinade but I guess because of the syrupy marinade too much of the breasts turns into charcoal while-pain frying. This is despite generous use of olive oil while frying and low hit and frequent turning. Also, the syrupy marinade collects on the bottom of the frying pan while frying forming a charcoal crust that cannot be scrubbed off or washed off (Teflon pan). The pan has to go to trash after 2 sets of your chicken breasts...Should I try a George Foreman grill?
thank you for this recipe and i just subscribed!!!!!
20202020abradley 3 weeks ago
great tips!! Now I won't have to lose anymore teeth over eating rubbery chicken breast. Thank You!!!
buttertoastlove 1 month ago
Thanks/////////1
omfggoogle 1 month ago
thank you, looks great
CooooookieMonsta 2 months ago
don't hate.. marinate
Eminemmitator 6 months ago
you could ahve put the whole spices with the liquid.... theresw no point of u sprinckling it on it if theres that much liquid anyways LOL noob
supertrex2 6 months ago
You are over cooking it. Alot of people want to make sure that the chicken is done and will over cook it. Try my method, I think it will work well for you!
Cookin' & Teachin'
Chef Dave
acookinchef 6 months ago
my grilled chicken is never soft its always so hard to eat why???
kibz4Fame 6 months ago
Comment removed
nemoryer 7 months ago
Yes! but don't let it marinate to long if you are marinating filets. You can marinate a little longer for thicker fish steaks.
Cookin' & Teachin'
Chef Dave
acookinchef 9 months ago
Love this marinade but just want to ask if you can use this marinade for fish as well.? Thanks.
79gymrat 9 months ago
Thank you
TROLLERSDELIGHT 10 months ago
Sounds like a good idea, lemon juice is a flavor enhancer. I add lemon at the end when I saute or pan-fry fish. Great quesion!
Cookin' & Teachin'
Chef Dave
acookinchef 1 year ago
when cooking chicken breasts in a skillet, what would happen if i add lemon juice to the chicken when the chicken is done and ready to be served? I heard somewhere that it is a good idea because when the chicken absorbs the lemon juice for a few minutes, it only adds more flavor. but I was wondering what you think.
FromSouthforkTexas 1 year ago
When marinating chicken you are just trying to add flavor to the meat, not tenderize also. My rule is no more than 24 hour for marinating breast or thighs. After 24 hours the meat tissues start to break down and makes the meat a little mushy. I marinate the thigh and the breast for the same amount of time. Great question!
Cookin' & Teachin'
Chef Dave
acookinchef 1 year ago
What is the maximum amount of time chicken breast should marinade? I was told that the breast should not marinade as long as the chicken thighs?
assurance36 1 year ago
Very, very good, and straight forward.... Well done, i hope alot of ppl learn frm this video...
DiegoTravis 1 year ago
Hi. I enjoyed the video. Quick and simple marinade. Looks good!
ChaChaDave 1 year ago
can you use this marinade if you are going to use the chicken for sandwhiches?
rub504 1 year ago
@rub504 Yes, marinate and cook the chicken the same way, just make a sandwich out of it. I use to make grilled chicken sandwiches and my restaurant, using this recipe. If you have some left over marinated cooked chicken, you can slice it thin and make chicken fajitas. I also use cold leftover cooked chicken breast for chicken salad, the marinade that was cooked into it gives a great flavor.
Cookin' & Teachin'
Chef Dave
acookinchef 1 year ago
I just made this marinade! I tasted it a bit before putting it on, and all I could really taste was the soy sauce, but I am excited to see how it turns out!
Cchisle90 1 year ago
The marinated chix worked great. The key was a controlled amount of heat. I've been in the restaurant industry for six years. Chicken going out raw is a cooks worst stress. I've seen countless cooks run a knife through a breast to make sure its done but all the juices run out. The hand test I've been showed how to apply it to meat but never knew it works with chix. Thanks for the great tip
wickedwisdom1 2 years ago
OMG! Chef Bishop sir Lol But thank you so much for this recipe this is a very Tasty Dish Omg did everything step by step and this was the best chicken breast I ever had thank you so much for this recipe Like everything about it
4rm Ceddi4Life
Ceddi4Life 2 years ago
The George Forman, yes it works great with marinated chicken breast. Just remember that the George Forman does not have any heat setting, just on. Many people over cook the chicken and other food, forgetting how quick it cooks. (I tell this to people all the time)
If you have any more problems or comments, please let me know.
Chef David Bishop
acookinchef 2 years ago
@acookinchef I just got a leanmean grillin machine but I can never tell when the chicken is done. When I think it should be done it looks white like it was steamed or something rather than grill marks. But I put it in there for about 6 or 7 mintues so I figured it should be done...Is the chicken supposed to look like it got steamed rather than grilled?
danesters 2 years ago
The grilling machine will cook the chicken and give it grill marks but it will be white, unless you add some kind of marinade or rub on the outside. The sugars and the oils in the marinade help the chicken to brown. You don't have to marinate for hours, take a couple Tbsp. of Italian dressing and a tsp. of brown sugar . Rub into the chicken breast and cook right away. Also you can rub the chicken breast with olive oil,sprinkle a light coating of your choice of spices and herbs and grill.
acookinchef 2 years ago
And gosh, the whole thing smokes like pile of burning tires while frying. My place stinks for 2 days afterwards. I don't want to give up on the marinade though, it's too delicious and friends love it.
monsterzeroJr 2 years ago
Try turning the heat down. also you do not want any of the marinate in the skillet. Place the olive oil in the pan, let the marinate drip off the add to the pan.
You can also try broiling it. place it on a broiling pan or a sheet pan with foil. Turn the broil on, let it get hot. place the drained marinated chicken on the pan about 6 inches from the broiler element, turn a couple time. If it is browning to quickly, low the pan to the botton shelf.
Chef David Bishop
acookinchef 2 years ago
Chef Bishop, I love your marinade but I guess because of the syrupy marinade too much of the breasts turns into charcoal while-pain frying. This is despite generous use of olive oil while frying and low hit and frequent turning. Also, the syrupy marinade collects on the bottom of the frying pan while frying forming a charcoal crust that cannot be scrubbed off or washed off (Teflon pan). The pan has to go to trash after 2 sets of your chicken breasts...Should I try a George Foreman grill?
monsterzeroJr 2 years ago