What is the best way to grill pre-seasoned chicken breast in the oven?
Hi, I have a slab of seasoned, boneless teriyaki chicken that I purchased from the store. I would like to bake it in the oven and I have a small grilling container that I can use for the chicken.
The first time I bought packaged chicken breast, I set it on the portable grill, covered it with foil and baked it in the oven. I baked it for 40 minutes and even though it reached the correct temperature it had a rubbery taste and when I tried to heat up the leftovers by microwave or by heating it in the skillet the pieces were tough to eat.
The instructions for the current chicken want me to bake uncovered for 20 minutes at 400 F. I don't think that it won't be enough because the chicken is 1 inch thick and it is still cold from the fridge.
The package instructions recommend 165 F.
The container I purchased is a small baking pan with a rack that you can place inside the pan.
So how about this...sear the chicken on the stove like julie recommended, leave the foil and rack out of the baking process and then bake the chicken breast in the pan at 400 for 30 minutes.
Thank you for the ideas and I will give this a shot.
Do you have a stainless steel frying pan or a a cast iron (or enameled cast iron) one, without a plastic handle? For me, the easiest way to cook these would be to lightly brown on the stove and then slide in the oven in the same pan until cooked through. And no extra pans to clean!
If the chicken you are buying is pre-seasoned, it is very possible that is the culprit of the poor texture of your chicken. Not to mention sub-optimal taste and nutrition. Is it possible for you to purchase unadulterated chicken breasts and create your own marinade? After trying one of those products, I consider pre-seasoned, marinated meats sold in the grocery stores as not fit for human consumption.
On the other hand, I agree with you that 20 minutes at 400 degrees may not be enough for chicken right out of the fridge. Cook it until it is done, may take 30 minutes.
I'm not sure what a grilling container for the oven is, but I would sear it on the stove then put in the oven and roast it at around 400 for 25-30 minutes... until it gets to 150 or so. Then let it sit for 5-10 minutes once you take it out.
I don't think foil is really a great idea unless you're braising it (cooking in liquid)... to me that would result in rubbery chicken.
As for reheating, chicken by itself is never all that great reheated. It's better to either eat it cold on a salad or as a sandwich, or mix it in with rice, and heat it in the microwave covered w/ a paper towel so it sort of "steams" instead of zapping the hell out of it.
What are you using as your correct temperature?
I've seen recommendations varying from 160F to 185F. The temperature of baked meat will rise by 5-10 F *after* you take it out of the oven. So if you're cooking to 185 F and then taking it out of the oven, you're likely way over cooking it.
I'd say 40 minutes in foil is probably too long - the foil keeps the steam in, which can speed cooking.