How to Make Chicken Taste Better: 12 Simple Tips

Chicken is a lean, versatile protein that’s a staple in many households. However, it can easily become boring and bland if not prepared properly Luckily, there are many simple tricks to make chicken irresistibly juicy, flavorful and delicious every time

Brine the Chicken

Brining is hands down one of the most effective ways to boost flavor and moisture in chicken. It involves soaking the raw chicken in a saltwater solution before cooking. The salt helps denature the proteins allowing the chicken to retain more moisture as it cooks. The salt also enhances the flavor. You can brine whole chickens bone-in pieces and boneless skinless breasts and thighs. A basic brine contains 1/4 cup salt per quart of water. For more flavor, add sugar, spices, herbs, citrus zest or juice. Brine chicken for 30 minutes to overnight. Rinse and pat dry before cooking.

Marinate the Chicken

Marinating chicken is similar to brining in that it helps infuse flavor and moisture into the meat. The main difference is marinades contain acidic ingredients like vinegar, lemon juice, yogurt or buttermilk. The acids partially break down the proteins on the surface, resulting in a more tender texture. Popular marinade flavors include Mediterranean herbs, Indian spices, Asian sauces and Latin American marinades. Marinate chicken for 30 minutes to overnight. The longer it marinates, the more flavor it will have.

Cook Bone-In, Skin-On Chicken

Chicken cooked on the bone with the skin on retains more moisture and flavor. The bones and collagen-rich skin help keep the delicate breast meat from drying out. The skin also becomes deliciously crispy when cooked. Opt for bone-in chicken breasts, leg quarters, wings or a whole chicken. Remove the skin before eating if you want to avoid excess fat and calories.

Maintain Proper Internal Temperature

One of the biggest mistakes people make when cooking chicken is overcooking it. Chicken breasts should be cooked to an internal temperature of 165°F and thighs to 175°F. Any higher and they will dry out. Use an instant-read thermometer to monitor doneness. For juicy oven-baked or grilled chicken, remove it from the heat source when it registers 155°F. The temperature will continue rising to 165°F as it rests.

Tenderize With Acid

Using acidic ingredients like citrus juice, vinegar or yogurt helps break down tough connective tissue in chicken. This results in a more tender, velvety texture. Marinate chicken in acidic sauces or rub lemon juice on bone-in chicken before baking. You can also poach chicken in an aromatic liquid like wine, stock or vinegar to gently cook and tenderize it.

Pound Chicken Breasts

Chicken breasts are prone to drying out because they are so lean. Pounding them to an even 1/2-inch thickness helps them cook more evenly. It also tenderizes the meat by breaking down tough muscle fibers. Place chicken breasts between two sheets of plastic wrap and use a meat mallet or heavy skillet to gently pound to the desired thickness.

Cut Against the Grain

Slicing cooked chicken against the grain of the muscle fibers helps make it more tender. The muscle fibers get shortened so they are less likely to be stringy. This is especially helpful for chicken breasts which have long muscle fibers that can get tough when cooked.

Use a Meat Thermometer

Using an instant-read thermometer takes the guesswork out of determining chicken doneness. It provides an accurate reading in just a few seconds so you don’t have to cut into the chicken. Remove chicken from the oven, grill or pan when it is 5 to 10 degrees below the safe final internal temperature. Carryover cooking will finish it off as it rests.

Let It Rest

Allowing chicken to rest after cooking is crucial for juicy meat. As it rests, the juices redistribute throughout the chicken. If you cut into it immediately, the juices will spill out onto the cutting board rather than staying inside the meat. Let chicken rest for 5-10 minutes before slicing into it. The internal temperature will rise another 5-10 degrees during this time.

Use a Meat Mallet

For quick and easy tenderizing, use a meat mallet or heavy skillet to gently pound chicken breasts. This helps break down the tough muscle fibers. It also flattens the breasts so they cook more evenly. Place chicken breasts between two sheets of plastic wrap or in a zip-top bag before lightly pounding them.

Cook Quickly Over High Heat

Cooking chicken over high heat helps it develop a beautifully browned exterior while keeping the inside juicy. This is because there is less time for the moisture to escape. Opt for quick cooking methods like grilling, broiling, sautéing, stir-frying or pan searing. Just don’t overcook it.

Pair With Fats and Acids

Cooking chicken in or basting it with fats like olive oil, butter or bacon grease helps keep it moist and adds flavor. Acidic ingredients like lemon juice, vinegar and tomatoes also enhance juiciness and taste. Roast chicken with lemon wedges, sauté in olive oil with garlic and white wine or coat with your favorite sauce.

The key is using simple prep methods before cooking as well as proper cooking techniques. With these easy tips, you can transform boring, dry chicken into succulent, mouthwatering deliciousness. Say goodbye to bland chicken for good!