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Old 11-15-2005, 03:08 PM   #1
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Marinated Chicken help

I have marinated a lemon garlic chicken dish over night and I am trying to determine the best cooking method. It is boneless, skinless chicken breast. I'm trying to determine whether I should bake, broil, or fry the chicken ... any suggestions?

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Old 11-15-2005, 03:13 PM   #2
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hita matticus. what is in the marinade? that will help determine the method of cooking. for instance, if there's sugar, high temp for too long, such as grilling, will burn the marinade.
my first guess would be baking it, with root veggies and potatoes.
my second would be to cube the chicken and put it in a stir fry.
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Old 11-15-2005, 03:22 PM   #3
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Thanks Tom,

There's no sugar in the marinade. It's lemon juice, garlic, parsley, oregano, salt, pepper blend, oil. I'm starting to lean towards the baking method. I like your idea.
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Old 11-15-2005, 03:26 PM   #4
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Word of caution matticus, if you leave it in lemon juice too long the acid will start to "cook" the chicken. Sounds yummy, I'd lean toward broiling that bad boy myself.
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Old 11-15-2005, 03:31 PM   #5
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thanks alix... broiling directions? I've read 6 inches from heat, 20 minutes each side ... basting about every 5 minutes. Does this sound about right?
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Old 11-15-2005, 03:34 PM   #6
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Yes to the 6 inches, but I wouldn't cook it for 40 minutes total. More like about 20 - 30 minutes overall. Baste it as often as you like. It should have absorbed quite a bit of the flavour already. I would just baste it a few minutes before you serve. Tell us how it came out.
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Old 11-15-2005, 03:40 PM   #7
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Ok, 20-30 total ... sounds good. I had the day off from work and I'm surprising my girlfriend with dinner when she comes over. Hopefully it's good! Thanks for your help.
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Old 11-15-2005, 03:46 PM   #8
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since there's no sugar, broiling would work. if you are going to bake it, you have to try to think of some way of keeping it from drying out.

just an idea, off the cuff, adapted from a recipe i made last week:

try searing the breasts in olive oil/butter, set aside.
soften some onions and carrots (and any other veggie) in more evoo/butter, add a little garlic, oregano, parsley and cook a minute more. place veggies in a layer in the baking dish, nestle the chicken breasts into the veggies but not covering them, sprinkle with s&p and place a razor thin slice of lemon on top of each piece of chicken. deglaze the pan with 1/2 cup of white wine, add 1 tbsp of butter and boil off the alcohol, and pour over chicken and veggies. you could cover this and bake until the chicken is done, or toss some very thin sliced potatoes in evoo, s&p, and garlic, and spread over the baking dish, covering everything with a thin layer of the potatoes. bake at 400 until the potatoes begin to brown and crisp.
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Old 11-15-2005, 10:15 PM   #9
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after the potatoes are "brown and crisp", then hit one knee to get a definite "YES"! hahaha! I agree bucky, searing the chicken then into the oven with pan sauce is delicious, and tender! You two enjoy your dinner!
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Old 11-15-2005, 10:32 PM   #10
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I can't wait to hear how this comes out! I'm drooling!


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