I don’t like chicken very much and am looking for a new way to cook it. The problem is, I have food sensativites so my diet is limited. Can I do a marinade using butter and salt? Also, would a Foreman grill make for a better texture? Chedar cheese, sour cream, yogurt or buttermilk could also be used. Any tips are appreciated. Thanks!
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you can marinade the chicken in the butter milk I have a recipe from this site if you look into the Diabetic section you may be able to find it and many others that you will like , here is one to get you started
http://www.companyscoming.com/recipes/2004/3/32/
Regarding the marinade – can you handle vinegar, oil, and soy sauce? You can make a really good marinade by just mixing about equal parts of each, with pepper if that’s all right.
If that doesn’t work for you, butter and salt is also a great idea but I wouldn’t do it as a marinade. When I was ovenless for a summer, I used to cook boneless chicken by sauteeing it in butter and salt in a frying pan. The pan needs to be hot, but not so hot that the butter burns. When the chicken’s done, you can cook all kinds of vegetables in the leftover butter, or pour it over rice or mashed potatoes. It retains a lot of the flavor from the chicken and tastes amazing. Give it a shot!
marinade:
olive oil
cayenne pepper
brown sugar
soy sauce or terkiyaki sauce
let set for about an hour.
grill with some salt and pepper on top.
bake it
dredge it through:
milk then:
flour seasoned with
salt
pepper
garlic powder
place a glass dish in the oven with a half a stick of butter (or margine)
melt the butter as you dredge the chicken. place it SKIN SIDE DOWN
and bake at 350 for aobut 45 minutes. during this time mix one can of cream of chicken or mushroom soup with 1 can millk. mix well then flip chicken and por over soup mixture. bake 30 more minutes.
goes great with rice and salad.
Any problems to lemon juice? If not use that, or any other citric fruit, like orange, grapefruit, limes. Teriyaki, or mixing apple cider vinegar and some brown sugar.
As for the grill, no. In fact, they help the fat drip away, but I have noticed that the food gets really dry because of it.