Best method to cook marinated chicken?

SideWinder

SideWinder

SideWinder

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Just marinating chicken in hot Nandos sauce. What is the best way to cook it? Fry it? Parcel it up and cook it slowly in the oven?

I want it to be nice and moist.... :o

Thanks!
 
If its a chicken breast I just generally put it in a roasting dish, cover it with foil and then about 10 mins before finishing, I remove the foil.

Generally nice and moist.

Some people overcook chicken IMO
 
Add a bit of bicarb soda to the marinade, that'll keep it tender. Just make sure it's mixed thoroughly. The amount you add will depend on how much chicken you're marinating.
 
As has been said, we need more details really.

If it's just breast then grill it (or pan fry, but grill is often better with marinade).

Thigh fillet is often the best way to go for chicken though.
 
Oops! :o
It was breast. I cooked it at 210 or so after preheating for 15mins and turned out great actually! Only for 20mins or so. No foil.
 
D.P. said:
In a hot griddle pan
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This. I very rarely cook chicken in the oven. My griddle pan gets all the action and my chicken breasts are super moist.

You want to cook it until it's not quite done. Just nearly there. Then off the heat and rest it under foil, which will carry on cooking slightly so it's just done.
 
tom_nieto said:
I seal the breast in a hot griddle pan and then finish in the oven. I find that keeps the breast moist in the middle.
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Not too be too nit-picky but the whole 'sealing' thing is a bit of a myth :)

I'm not saying that you don't get good results with that method though.
 
FrenchTart said:
Not too be too nit-picky but the whole 'sealing' thing is a bit of a myth :)

I'm not saying that you don't get good results with that method though.
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I like the charred lines from the griddle! The problem I find with a griddle pan is that with a thick breast its difficult to get everything cooked in the centre without completely scorching the outside. I've found that the oven is more reliable on a day to day basis. Resting under foil as mentioned above sounds like a good idea.
 
If you flatten it out to even the thickness then it will help cook more evenly also, if it's v thick then butterfly it.
 
An alternative way of cooking chicken is to whack it in the oven set to 75-80C until it reaches that temp throughout (you can guesstimate, but ideally you'd use a temp probe). You can then finish it however you want (portioned chicken under a grill/in a hot pan, whole chicken in an oven on max temp yields good results). This way you can avoided the dreaded dry chicken.

If you're not using a marinade then you'd wanna brine it beforehand.
 
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