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malamute face
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You could spice it up by putting hot peppers in the marinade, perhaps!
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Old 03-02-2010, 09:42 PM malamute face is offline  
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They were super yum to the max++
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Old 03-02-2010, 10:06 PM Serv0h is offline  
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#17  

Chilly
 
Try it with sesame oil instead of olive oil
Old 03-02-2010, 11:01 PM Chilly is offline  
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#18  

g|aSsJaw
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That looks like a bag of frozen Tyson or Perdue chicken breasts. I got a bag of those from a store and I really didn't like them, but maybe I just got a bad batch. I stick with Foster Farms now from Costco and I really like them. I cook chicken breasts all the time so I'll have to give this marinade a try.

Does the chicken need to be completely thawed before marinating? I generally thaw them overnight in the fridge, but sometimes the centers can still be a bit frozen. Also, do you have to pound the chicken breasts, or is that more of a personal preference?
Old 03-03-2010, 01:54 PM g|aSsJaw is offline  
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#19  

malamute face
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Yes, that is a big ol’ Tyson bag from Costco. The non-individually wrapped ones. They were cheaper than the individually wrapped ones, so I tried them. They were great! Ugh, I got some frozen boneless skinless breasts from Walmart and they FUCKING SUCKED. They had all these weird, chewy, stringy pieces. Costco all the way for me.

I would hope it’s OK to begin the marinating process if just the centers are a little icy. One of my big fat breasts was a tad frozen the other day when I did the marinade and I still put the marinade on.

Edit: Regarding pounding. This is the fourth time I have made this recipe and for the first three tries, I didn't pound. It seemed like the flavor wasn't really there. I thought that if I pounded them so they were super thin, then there would be more marinade throughout the meat... As opposed to marinade on the outside and a thick, unflavorful center. Very much up to you. Plus, it would be hard (for me at least) to cook a thick piece of chicken on the grill. It'd be ash on the outside and pink in the middle.

During the non-pound times, I cooked the chicken on a Foreman Grill once and in the oven twice and it just wasn't working. So I figured thin on the grill was the way to go and it sure was.
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I breathe my husband Serv0h's soul and I sniff his boxers + farts
Zerokewl is my twin at everything and my long-lost BFF that I never knew I had until like March
I luv uterus
Growler & I hate olives <3
Pyramid is my speakerhumper BFF

Total: 24

Last edited by malamute face; 03-03-2010 at 02:15 PM..
Old 03-03-2010, 02:01 PM malamute face is offline  
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#20  

Butthole Eliminator
 
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Quote:
Originally Posted by malamute face View Post
Plus, it would be hard (for me at least) to cook a thick piece of chicken on the grill. It'd be ash on the outside and pink in the middle.

Did you ever close the lid when grilling the yard bird? If not, that might have been the problem.
Old 03-03-2010, 02:14 PM Butthole Eliminator is offline  
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#21  

malamute face
Long time. Me lobe yoy long time.
 
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K no more edits
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I breathe my husband Serv0h's soul and I sniff his boxers + farts
Zerokewl is my twin at everything and my long-lost BFF that I never knew I had until like March
I luv uterus
Growler & I hate olives <3
Pyramid is my speakerhumper BFF

Total: 24
Old 03-03-2010, 02:15 PM malamute face is offline  
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#22  

malamute face
Long time. Me lobe yoy long time.
 
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Quote:
Originally Posted by Butthole Eliminator View Post
Did you ever close the lid when grilling the yard bird? If not, that might have been the problem.
Yes, I close it.

I made chicken thighs on the grill a few years back and they were undercooked.

I swore off BBQed chicken for awhile.

Then I semi-recently made boneless skinless BBQ chicken using the parboiling method, which turned out OK but was kinda dry and bland.

I now believe that grilling the chicken when it's nice and thin and tenderized is how life should be.
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I breathe my husband Serv0h's soul and I sniff his boxers + farts
Zerokewl is my twin at everything and my long-lost BFF that I never knew I had until like March
I luv uterus
Growler & I hate olives <3
Pyramid is my speakerhumper BFF

Total: 24
Old 03-03-2010, 02:20 PM malamute face is offline  
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#23  

g|aSsJaw
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Quote:
Originally Posted by malamute face View Post
Yes, that is a big olí Tyson bag from Costco. The non-individually wrapped ones. They were cheaper than the individually wrapped ones, so I tried them. They were great! Ugh, I got some frozen boneless skinless breasts from Walmart and they FUCKING SUCKED. They had all these weird, chewy, stringy pieces. Costco all the way for me.

That's how my bag of Tyson was, I had to trim them down to almost nothing. They started carrying Foster Farm 10lb. bags now and I haven't had that problem with those.
Old 03-03-2010, 04:19 PM g|aSsJaw is offline  
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#24  

Butthole Eliminator
 
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Quote:
Originally Posted by malamute face View Post
Yes, I close it.

I made chicken thighs on the grill a few years back and they were undercooked.

I swore off BBQed chicken for awhile.

Then I semi-recently made boneless skinless BBQ chicken using the parboiling method, which turned out OK but was kinda dry and bland.

I now believe that grilling the chicken when it's nice and thin and tenderized is how life should be.
My only next guess is that the heat may be too high, but since you attempted 3 other times, that might not be the case either I guess you're just unlucky

If you're gonna parboil or poach, first season or marinate the bird then wrap it tightly in cellophane, then you can drop it into the water, that way you can minimize the precious juices from escaping into the water. A simple way to do it is to candy wrap it and close off the ends tight with rubber bands.

if thin and grilled yard bird seems to work out best for you, then keep at it. so no argument there. carry on, create more recipes, find more combinations, don't be afraid of mistakes
Old 03-03-2010, 07:00 PM Butthole Eliminator is offline  
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#25  

malamute face
Long time. Me lobe yoy long time.
 
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I actually do like it thin. There is more "outside" of the chicken that way which means more grilled marinade taste for me!

Plus, with the tenderizing, it was really juicy and soft on the inside.
__________________
I breathe my husband Serv0h's soul and I sniff his boxers + farts
Zerokewl is my twin at everything and my long-lost BFF that I never knew I had until like March
I luv uterus
Growler & I hate olives <3
Pyramid is my speakerhumper BFF

Total: 24
Old 03-04-2010, 11:01 AM malamute face is offline  
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#26  

Rezarecter
 
hey malamute face

thanks bro i will be making these this week <3
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Old 03-04-2010, 01:15 PM Rezarecter is offline  
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#27  

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Old 03-04-2010, 01:17 PM Forever Domon is offline  
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#28  

malamute face
Long time. Me lobe yoy long time.
 
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__________________
I breathe my husband Serv0h's soul and I sniff his boxers + farts
Zerokewl is my twin at everything and my long-lost BFF that I never knew I had until like March
I luv uterus
Growler & I hate olives <3
Pyramid is my speakerhumper BFF

Total: 24
Old 03-04-2010, 02:06 PM malamute face is offline  
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#29  

elchorizo
 
those look luscious. I wont be home this weekend but I'm going to make them next week. I will try them as is, with a salad on the side cause my fatty ass is back on the low carb dietz next week and these look perfect for that.

Thanks for the recipe!

ps. i loled at the "property of elchorizo"
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Old 03-04-2010, 09:58 PM elchorizo is offline  
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