I love cooking up a nice juicy steak or burger made from flavorful ground beef. There’s just something so satisfying about that beefy, meaty taste. But sometimes I want to prepare a healthier or cheaper meal using chicken instead. The problem is chicken can be pretty bland and boring in comparison to beef.
Luckily, with the right techniques and ingredients, you can easily transform mild chicken into something that tastes surprisingly similar to beef! I’ve experimented with different methods to give chicken that same moist, succulent texture and delicious savory flavor as beef
In this article, I’ll share my best tips for making chicken taste like beef at home. With these simple tricks, you can enjoy “beefed up” chicken dishes that will fool even the most discerning meat-lovers:
Infuse Moisture into Chicken
Beef has high fat content which keeps it juicy and tender. To impart the same moisture into lean chicken, I like to use a brine or marinade.
Soaking chicken in a salty, seasoned liquid before cooking helps it retain fluid instead of drying out. Try soaking chicken for 30 minutes up to overnight in a broth mixture of beef stock and Worcestershire sauce. The natural enzymes in the Worcestershire will help break down the chicken fibers.
You can also marinate chicken in oil-based mixtures like yogurt or buttermilk. The fat helps coat the proteins to seal in juiciness. I recommend marinating for at least 2-4 hours for max flavor impact.
Season Aggressively
One of the biggest differences between chicken and beef is the bolder meatier flavor of beef. You need to season chicken aggressively to achieve that savory taste.
Use a heavy hand when seasoning chicken with salt, pepper and spice blends like garlic powder, onion powder and smoked paprika. You want to create a flavorful exterior crust on the chicken as it cooks.
I also like to add umami flavor boosters like soy sauce, tomato paste, anchovies, and porcini mushrooms. A splash of acid from lemon juice or vinegar also brightens up the flavors.
Add Extra Fat
In addition to brining or marinating, you can add extra fat to chicken when cooking. Mix in a few tablespoons of butter, olive oil or bacon grease to the chicken as it cooks. This keeps it nice and moist while adding rich, meaty flavor.
For ground chicken, mix in fatty ingredients like chopped bacon, heavy cream or shredded cheese. The additional fat mimics the juiciness of ground beef. Pan fry just like you would ground beef for tacos, chili, meatballs and more.
Use Low, Slow Cooking
Beef is best cooked low and slow to break down tough tissues. Mimic this method when cooking chicken. Roasting or braising chicken for longer periods at lower temps around 275-325°F allows it to cook gently while staying super moist and tender.
I like to braise bone-in chicken thighs with beef broth and red wine until fall-off-the bone tender. You can shred the braised meat and use it to top nachos, tacos or stuffed peppers for a hearty meal.
Brown the Surface
Browning chicken creates a flavorful, caramelized “crust” on the exterior similar to seared beef. Use high heat to pan fry, grill or broil chicken so the sugars and proteins on the surface undergo the Maillard reaction.
When mincing chicken for patties or meatballs, be sure to sear the outside over high heat just like you would for beef burgers. The browned crust adds both texture and flavor that mimics ground beef.
With these techniques of brining, aggressive seasoning, adding fat, low slow cooking and browning, you can make chicken that tastes remarkably similar to juicy, satisfying beef. The next time you want that savory meat flavor but need a healthier or cheaper option, give my tips a try for “beefed” up chicken. Your taste buds will thank you!
Frequently Asked Questions About Making Chicken Taste Like Beef
What’s the best cut of chicken to use?
Thighs and legs have more fat and collagen for a meatier texture. Breasts can become dry. Ground chicken also works well for mimicking ground beef.
How long should I marinate chicken?
For maximum flavor and moisture, marinate chicken for 2-4 hours in the refrigerator. Longer than 8-12 hours can make the texture mushy.
What’s the best oil to marinate chicken in?
Buttermilk, yogurt, and olive oil all add flavor and moisture. Avoid delicate oils like sesame that will get lost during cooking.
Should I brine and marinate chicken together?
It’s best to pick one technique. Brining first can make the chicken too salty for marinating. The flavors don’t always blend well.
What temp should I cook chicken to for juicy meat?
Cook gently at 275-325°F until the internal temp reaches 165°F. High heat can dry chicken out. Let rest 5 minutes before cutting.
