Raw chicken breast on cutting board

Different Ways To Upgrade

The Flavor Of Chicken Breast

NEWS

BY LYLA PORTER

Skin

Many people prefer skinless chicken breasts, but the fat in chicken skin helps keep the bird tasty and moist, and the skin itself can be delicious when cooked right.

Poach

Poaching is a process of cooking slowly in liquid that isn't fully boiling; this keeps the meat tender while minimizing the amount of oil and fat.

Brine

Salt draws out moisture, so salt your chicken breasts before you cook it to give the meat time to reabsorb moisture. You can salt them as much as a whole day before.
You can also try wet brining your chicken in a saltwater solution. The simplest brine is just a solution of water and kosher salt, but you can add spices as well.

Marinate

Marinate chicken breast in herbs, spices, citrus, etc. before you cook it to lock in flavor. A few hours will work, but marinating overnight
will yield the best results.

Undercook

You can ensure chicken stays juicy by undercooking it a little at first. Take the chicken off the heat a minute or two before it's reached the ideal internal temperature.
Then, tent the chicken and let the meat finish cooking from residual heat. This makes it retain more juice, and it’s safe as long as the chicken reaches 165 degrees Fahrenheit.