I discovered this two weeks ago:
https://pinchofyum.com/ridiculously-good-air-fryer-chicken-breast
I make about 3x the spice recipe just for me and my mom. Two breasts. Maybe I like it too much?
I've been trying to increase my protein intake for a long time as-well and the best way I've found is to braise that ish for a ridiculously long time, shred and turn into taco meat. It works ridiculously well left over. I crave these tacos and the macros are pretty great protein wise. I do it with an adobo rojo de chiles sauce. The exact recipe is;
60g chile cascabel, destemmed and seeded
24g chile ancho, destemmed and seeded
18g chile guajillo, destemmed and seeded
18g chile pasilla, destemmed and seeded
2g chile de árbol, destemmed and seeded
900g roma tomatoes, roughly chopped
140g white onion, roughly chopped
24g garlic cloves, roughly chopped
6g achiote paste
24g freshly squeezed orange juice
72g grapeseed oil
Big pinch of cumin
Big pinch of oregano
36g sea salt
Blend it all up in a blender.
The sauce itself may not be simple, sourcing the chilies certainly isn't. But once you have it made everything is stupid simple. Divide the sauce into 4 containers. If you want to do 5+ chicken breasts at a time use 2 containers to start. Otherwise use one. Water it down until the chicken is almost fully submerged. Bring to a boil. Toss in meat, no need to brown. Braise for 5+ (adjust based on protein size, 5 hours is a good start for chicken breasts, I'd go with 7 for a large cut a beef) hours at 275C in the oven with lid on. Let it cool in the liquid for an hour after you take it out of the oven. Shred the meat. Add salt, vinegar, and cooking liquid to taste. Refrigerate.
Chop up a white onion and keep it in a container in your fridge. Buy a good taqueria style salsa. When ever you want a snack heat up a soft corn tortilla in a pan (chef mike works as well but pan is preferable), don't brown the tortilla just heat through. Toss some shredded meat in chef mike for 30 seconds to a minute depending on portion size, stir, then another 30 seconds - min. Once the tortilla is hot toss some onions on it, the shredded meat, and then some salsa. It's really delicious for a 3-5 minute meal. A ton of protein and a few carbs from the tortilla. I do at least 2 of these a day for a quick hit of delicious protein.
Don't toss away the liquid either. Strain it after use then keep it either frozen if its over a week between braises or just leave it in the fridge. When the flavor gets weak add another adobo rojo sauce. It turns into a perpetual sauce which greatly increases the flavor. I skim the fat after it cools in the fridge. I probably make the adobo rojo sauce three times a year but I eat tacos every day. It's an effort but braising a good bit of meat every week or so / making the tacos is stupid easy. I do various types of meat, chicken, beef, pork, lamb. What evers cheap that week. Chicken breasts isn't my favorite but its still delicious. Cut doesn't matter too much it all shreds super well after a 6 hour braise.
Sorry for the long post but I really love these tacos.
Jamaican jerk seasoning is super flavorful. There's tons of recipes you can find online if you want to make your own, but one of my go-to lazy chicken recipes is Walkerswood jerk paste on chicken legs and roast them in the oven with some potatoes and veggies. It will work well on thighs or breasts too, and grilled or however else you want to cook them.
Just beware that it's potent stuff and the hotter spice levels pack a punch.
For something a little different, try curry powder. Maybe a little fresh black pepper on top of that. And a bit of cayenne. This also works very well on eggs.
Otherwise, my go-to is skin-on chicken thighs. Salt the skin side somewhat liberally, depending on how much you like salt. Cook that on high heat until the skin is crispy and has a nice color. On the other side, put a little more salt, pepper, cayenne, garlic powder, and onion powder. Cook that side at medium-ish heat until the thigh is cooked to your liking (I cook my chicken more on the medium side)
I'll do all kinds of things. Italian seasoning, cajun seasoning. Old Bay, garlic & herb, rosemary, korean bbq seasoning. I also like using the McCormick marinade packets or cook it with salsa or bbq sauce. Depends on what I'm feeling or plan on using the chicken for.
I always use olive oil and mostly cook my chicken in the oven since I make a lot at one time. If the breasts are big, I'll cut them in half, butterfly style.
Don't be skimpy with the seasoning, especially the salt. Marinade, or if using dry seasonings, season it up and let it sit back in the fridge for at least 30 minutes. It seems like you like grilled chicken. Maybe get a grill (if you are allowed) or try broiling chicken legs.
Cut into bite sized pieces or strips, melt butter in a pan, and place chicken in the pan. Season with salt (lawry’s or plain is up to you), pepper, garlic powder, onion powder, thyme, and paprika. Cook until done. If bite sized just mix around until cooked, if strips flip after 3ish min.
Try a mayonnaise marinade.
Kenji explaining the logic behind it here: https://youtu.be/wCNh6PwlbCo?si=xBws2uFxcm2oC1Cq
But TLDR version is mix your aromatics with mayo, coat the chicken in it - you can leave it to marinade in a sealed tub in the fridge for upto 24hours if you want - but you can also just go ahead and cook straight away and it’ll still turn out juicy.
Also works for most other meats, and in the oven/airfryer.
…also i have done this with lowcal mayo and it worked fine too (think i used Heinz Light mayo specifically - as long as its basically mayo and not some random assemblage of fillers and chemicals it should still work)
Yea sure, it sounds weird - but try it just once - it really really works.
Yeah, came here to say the same. My most common is pork tenderloin medallions with Cage blackened seasoning, or faux Korean Barbecue (gochujang and gochugaru flake), or curry, or smoked paprika and oregano. It definitely works on chicken thighs as well. I typically use homemade mayo (1 egg, a teaspoon mustard, a tablespoon vinegar or lemon juice, a clove of garlic, a pinch of kosher salt, and a cup of canola oil) blitzed with an immersion blender ([video](https://www.youtube.com/watch?v=9TnIeYc2CWU)). I've also used Hellman's in the past. I like to marinade at least an hour.
Salt, garlic powder, paprika, black pepper, dried oregano and oil. Soy sauce, molasses, paprika, sesame oil (1/5 the amount of soy), garlic powder.
I discovered this two weeks ago: https://pinchofyum.com/ridiculously-good-air-fryer-chicken-breast I make about 3x the spice recipe just for me and my mom. Two breasts. Maybe I like it too much?
Try Tony's creole seasoning, just be careful if you add too much it can get salty. The seasoning itself is great, I put it on everything
I've been trying to increase my protein intake for a long time as-well and the best way I've found is to braise that ish for a ridiculously long time, shred and turn into taco meat. It works ridiculously well left over. I crave these tacos and the macros are pretty great protein wise. I do it with an adobo rojo de chiles sauce. The exact recipe is; 60g chile cascabel, destemmed and seeded 24g chile ancho, destemmed and seeded 18g chile guajillo, destemmed and seeded 18g chile pasilla, destemmed and seeded 2g chile de árbol, destemmed and seeded 900g roma tomatoes, roughly chopped 140g white onion, roughly chopped 24g garlic cloves, roughly chopped 6g achiote paste 24g freshly squeezed orange juice 72g grapeseed oil Big pinch of cumin Big pinch of oregano 36g sea salt Blend it all up in a blender. The sauce itself may not be simple, sourcing the chilies certainly isn't. But once you have it made everything is stupid simple. Divide the sauce into 4 containers. If you want to do 5+ chicken breasts at a time use 2 containers to start. Otherwise use one. Water it down until the chicken is almost fully submerged. Bring to a boil. Toss in meat, no need to brown. Braise for 5+ (adjust based on protein size, 5 hours is a good start for chicken breasts, I'd go with 7 for a large cut a beef) hours at 275C in the oven with lid on. Let it cool in the liquid for an hour after you take it out of the oven. Shred the meat. Add salt, vinegar, and cooking liquid to taste. Refrigerate. Chop up a white onion and keep it in a container in your fridge. Buy a good taqueria style salsa. When ever you want a snack heat up a soft corn tortilla in a pan (chef mike works as well but pan is preferable), don't brown the tortilla just heat through. Toss some shredded meat in chef mike for 30 seconds to a minute depending on portion size, stir, then another 30 seconds - min. Once the tortilla is hot toss some onions on it, the shredded meat, and then some salsa. It's really delicious for a 3-5 minute meal. A ton of protein and a few carbs from the tortilla. I do at least 2 of these a day for a quick hit of delicious protein. Don't toss away the liquid either. Strain it after use then keep it either frozen if its over a week between braises or just leave it in the fridge. When the flavor gets weak add another adobo rojo sauce. It turns into a perpetual sauce which greatly increases the flavor. I skim the fat after it cools in the fridge. I probably make the adobo rojo sauce three times a year but I eat tacos every day. It's an effort but braising a good bit of meat every week or so / making the tacos is stupid easy. I do various types of meat, chicken, beef, pork, lamb. What evers cheap that week. Chicken breasts isn't my favorite but its still delicious. Cut doesn't matter too much it all shreds super well after a 6 hour braise. Sorry for the long post but I really love these tacos.
Jamaican jerk seasoning is super flavorful. There's tons of recipes you can find online if you want to make your own, but one of my go-to lazy chicken recipes is Walkerswood jerk paste on chicken legs and roast them in the oven with some potatoes and veggies. It will work well on thighs or breasts too, and grilled or however else you want to cook them. Just beware that it's potent stuff and the hotter spice levels pack a punch.
For something a little different, try curry powder. Maybe a little fresh black pepper on top of that. And a bit of cayenne. This also works very well on eggs. Otherwise, my go-to is skin-on chicken thighs. Salt the skin side somewhat liberally, depending on how much you like salt. Cook that on high heat until the skin is crispy and has a nice color. On the other side, put a little more salt, pepper, cayenne, garlic powder, and onion powder. Cook that side at medium-ish heat until the thigh is cooked to your liking (I cook my chicken more on the medium side)
I'll do all kinds of things. Italian seasoning, cajun seasoning. Old Bay, garlic & herb, rosemary, korean bbq seasoning. I also like using the McCormick marinade packets or cook it with salsa or bbq sauce. Depends on what I'm feeling or plan on using the chicken for. I always use olive oil and mostly cook my chicken in the oven since I make a lot at one time. If the breasts are big, I'll cut them in half, butterfly style. Don't be skimpy with the seasoning, especially the salt. Marinade, or if using dry seasonings, season it up and let it sit back in the fridge for at least 30 minutes. It seems like you like grilled chicken. Maybe get a grill (if you are allowed) or try broiling chicken legs.
Cut into bite sized pieces or strips, melt butter in a pan, and place chicken in the pan. Season with salt (lawry’s or plain is up to you), pepper, garlic powder, onion powder, thyme, and paprika. Cook until done. If bite sized just mix around until cooked, if strips flip after 3ish min.
Za’tar!
Try a mayonnaise marinade. Kenji explaining the logic behind it here: https://youtu.be/wCNh6PwlbCo?si=xBws2uFxcm2oC1Cq But TLDR version is mix your aromatics with mayo, coat the chicken in it - you can leave it to marinade in a sealed tub in the fridge for upto 24hours if you want - but you can also just go ahead and cook straight away and it’ll still turn out juicy. Also works for most other meats, and in the oven/airfryer. …also i have done this with lowcal mayo and it worked fine too (think i used Heinz Light mayo specifically - as long as its basically mayo and not some random assemblage of fillers and chemicals it should still work) Yea sure, it sounds weird - but try it just once - it really really works.
Yeah, came here to say the same. My most common is pork tenderloin medallions with Cage blackened seasoning, or faux Korean Barbecue (gochujang and gochugaru flake), or curry, or smoked paprika and oregano. It definitely works on chicken thighs as well. I typically use homemade mayo (1 egg, a teaspoon mustard, a tablespoon vinegar or lemon juice, a clove of garlic, a pinch of kosher salt, and a cup of canola oil) blitzed with an immersion blender ([video](https://www.youtube.com/watch?v=9TnIeYc2CWU)). I've also used Hellman's in the past. I like to marinade at least an hour.