With the right tips and techniques, you can avoid the rubbery, flavorless chicken breasts of all our collective nightmares.
Most sources online will say that chicken is safe to eat at 165 F. But that doesn’t mean you should pull your chicken when you see 165 — the temperature will rise at first as it rests. So I like to pull mine at 150 or 155 F. It will maintain temperature long enough to kill any harmful bacteria but will also ensure you don’t have a rubbery chicken breast.
To most people, a brine or marinade sounds like a time-consuming activity that negates the entire purpose of a quick and easy cut of meat. But even in just 15 minutes you can profoundly change your chicken breasts.Brines and marinades help tenderize the meat by allowing more moisture into the protein. With that extra moisture, you lose less when you cook.
Put a pan on high heat and add a bit of oil . Put the breasts top-side down and cook for 3 to 4 minutes, or until they have browned. Turn the heat to medium-low, turn the breast over and then cover. Check in after 5 to 8 minutes, depending on the size of the breasts. Remove when they have reached an internal temperature of 150 to 155 F.Ali RosenNothing beats protein on a grill! Just make sure your grill is brushed with oil before putting any chicken on it.
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