Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.
I’ve made one too many dry chicken breasts that I finally decided to ask for help. I asked a handful of chefs how they tackle this everyday cooking conundrum. Their responses reminded me of one ...
Ah, chicken breast! Adored by athletes, preferred by figure-conscious gourmets, it's THE dish to be found in every kitchen fridge. But how do you cook it so that it remains tender and juicy? Because, ...
1. Butterfly the chicken breast to make two thinner pieces, about four ounces each. Pour the marinade ingredients into a container. Submerge the chicken pieces into the marinade. Cover the ...
Mix well to marinate. Let stand for about 10 minutes. 3. Place potato starch in a plastic bag then add the seasoned chicken. Seal and shake well. 4. Chicken is ready when evenly coated with potato ...
Cheekies – a fun word play on their main product of frozen marinated chicken breasts – stemmed from Mr Nabill’s fitness journey. He wanted to eat chicken breasts to bulk up, but found them ...