Grilled chicken...a little too...bland.

S

Smithy

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Any suggestions on how to spice up grilled chicken?...

It is a bit on the plain tasting side huh.
Ive added a little flavoured olive oils, such as the lemon or chilli, but still very plain.

My grandma suggested trying rabbit as an alternative white meat.
We used to have rabbit with orange sauce, or was that duck?...tasty anyways.
 
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Did you marinade the chicken, or just douse the spices on top?

Unless you marinade, you're getting a very superficial flavoring. Might as well just put ketchup on it.
 
I always marinate chicken for at least a three hours before cooking it. I don't know what flavours you like but you can usually find premade marinades at the grocery store, pierce the meat with a fork, then soak it in marinade. Make sure you throw out the used marinade, it is not reusable unless you want to ride the toilet for a few days. You can make your own marinades too if you search on google there are some very tasty souvlaki marinades, or Indian type marinades.

Turkey has more natural flavor than chicken I find too. If you are looking for an alternative, it's low fat and high protein. I use ground turkey in place of beef for tacos or spaghetti sauce and my picky girlfriend has not yet noticed that we are eating healthier.
 
how about just some olive oil with seasonings. Like some cilantro,thyme,parsley.
i will usually just slap a little bit of bbq sauce on it, not to much because they do have sugars in them.
 
If you can get your hands on narsharab, then you can make any meat taste good. It's more of a fish thing, but it also works great on red and white meats.

pomegranate juice boiled out on slow heat until it's black and thick and viscous, used for boiled or fried fish.
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Ive been using Mccormick's grillmates chicken rub, Taste's great they also have grill mates in liquid form but i can never find them in the stores around here.
 
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vojdancov said:
I buy marinated chicken from the butchery so I don't have to marinate it myself. Is it healthy?
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While that can save time you just never know what they put in their marinade. Most often they will be very high in salt content. I prefer peace of min i knowing exactly what is in the marinade.

For chicken and pork I love to offset sweet and sour with heat. So while you may add lemon juice and honey, trying offsetting that with red pepper flakes. I would refrain from salt personally.

olive oil
honey
lemon juice
red pepper flakes
white pepper
dry italian herbs(or your favorite seasoning)

Marinate an hour or more then grill. Grilling eliminates having to add more oil/fat in a pan. There is a fine line between making sure the chicken is cooked throughout and over cooking and drying it out. Practice makes perfect!
 
There is a fine line between making sure the chicken is cooked throughout and over cooking and drying it out.

Good point, I bake chicken for around 30 mins at 400degrees and it almost always gets too dry. Should it be wrapped in a foil and baked? Any tips will be useful :confused:
 
Try a meat thermometer, they are quite cheap, you basically want to get it out as soon as it is done to prevent drying. Wrapping in foil and such holds in moisture but holds in fat too.
 
Shinra said:
cajun seasoned grilled chicken is your friend...remember that.
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i live in south louisiana in cajun country. i have a neighbor who is a butcher who makes his own cajun seasoning. ;)
 
Smithy said:
Any suggestions on how to spice up grilled chicken?...

It is a bit on the plain tasting side huh.
Ive added a little flavoured olive oils, such as the lemon or chilli, but still very plain.
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Ever hear of Chiavetta's? It's good.
 
Chiavetta's is huge where i come from (Buffalo, NY). It is my favorite marinade. I like Chiavetta's chix in a salad. Or right out of the fridge cold!
 
I hate cooking and spending time marinating and whatnot, so I always eat my chicken with garlic powder and salsa on top! I always buy the pre-cooked, frozen chicken too and stick it on the george foreman. Pair with a salad with fat free italian and you've got a tasty meal! :)
 
oh oh oh! i have the best idea! and i have it all the time, ok get a plain chicken fillet (breast) skinnless and boneless and put 1/2 tea spoon of 5 spice powder. Its usually called chineese 5 spice powder or something. Yeh then u put in 1/2 crushed clove of garlic, put it on the grill or BBQ and YUM! orrr **drool** :eek: i want some now!

Anyway try it! its great!
 
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