Chicken, especially the breast, is very lean meat, so it quickly becomes dry when cooked. Meanwhile, drumsticks or wings often cook unevenly – the outside may start to burn while the inside remains undercooked.
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How to cook juicy chicken breast?
One of the most important tricks is to ensure the meat is of even thickness. If the breast is thicker, it is worth cutting it in half or lightly pounding it so it cooks evenly everywhere.
Another important step is marinating. It helps the meat stay juicier and adds more flavor.
Marinade (for 6 servings)
6 pieces of chicken fillet (150 g each)
1 garlic clove
1 teaspoon of hot paprika powder or sweet paprika
½ teaspoon of smoked paprika powder
4 tablespoons of oil
salt to taste
Preparation
Dry the chicken and place it in a bowl. Finely chop the garlic, mix with paprika, oil, and spices. Coat the meat with the marinade and leave it in the refrigerator for at least 3 hours, preferably overnight.
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Before cooking, roll the meat again in the marinade and lightly salt it. First, briefly sear the chicken breast at high heat on both sides to form a nice crust. Then move it to a lower heat area and cook for at least another 10 minutes, turning occasionally.
How to tell if the chicken is cooked?
A cooked chicken breast should not be soft and elastic when pressed with a finger at the thickest part. If in doubt, it is better to cut the meat – poultry must always be fully cooked.
Experts also remind that although chicken cooked on a beer can is popular on social media and looks impressive, this method is not recommended due to possible substances from the can when heated and uneven cooking.
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