Recently, I’ve been in a ‘time-to-try-new-things’ mood in the kitchen. My parents are out of town, so it’s been three of us girls in the house with no food issues except for one with a semi hate relationship with veggies and two of us looking to eat more healthily – again another reason to get new ideas for the kitchen.
I, for one, love chicken while my oldest sister gets pretty picky over it, so finding a new recipe which keeps the bird breasts moist, flavorful, and versatile is high on my list.
My particular style of dry rub/soak has been great on chicken but I’m also looking forward to trying it on cod (for when my dad gets home as he is a pescitarian) as well as in ground turkey for turkey burgers. I’ve become an expert in birds and fish, though my red me is far from dinner ready so this is not the rub for that! (also I would add some Worcestershire sauce but I’ll talk about this recipe at a later date).
I hate it when blogs go on and on and on when all you are actually here for is how to cook the dang bird breast so here we go:
- 6 Chicken Breasts – the non-frozen one’s have worked the best with the most consistent sizing and a lack of freezer burn issues!
- 1 Tbsp Cayenne Pepper (This gives a serious kick as well as flavor so lessen for more sensitive palates!)
- 2 Tbsp Olive Oil (divided into 1 Tbsp parts)
- 1 Tbsp Lemon Pepper
- 1 Tbsp Seasoning Salt
- 1.2 Tbsp Minced Garlic (this really needs to be fresh cut or from a jar but not dried)
- 1 2/3 Tbsp Garlic Powder
- 1 2/3 Tbsp Onion Powder (These powders let the spice really coat the bird)
- 1/2-1/4 cup water
- Big enough bowl for mixing
- Tin foil to cover bowl
- Cast iron skillet big enough for breasts when scrunched together
- Oven (with a broiler is nice but optional) and stove top
- A few hours before cook time – I’ve averaged 2-4 hours of fridge time, but longer won’t hurt – you’ll mix all the spices in your large mixing bowl so there are no flavor clumps.
- Add chicken and half (1 Tbsp) of the olive oil and massage mix into the chicken making sure to avoid any (too) hard spice packs in the ridges – the flavor of spice packs are intense but can also make you cry!
- Once you pack spiced chickens as tightly and as evenly as possible in the bowl, add the 1/4-1/2 cup of water (just enough that you can see the liquid puddled between the breasts but not covering the top layer).
- You can massage the spices bake in to the chicken again of you feel like the water has washed it off the top layer.
- Put foil over the top of the chicken bowl without it touching the chicken. When sitting in the fridge, the mixture with thicken as well as absorb into the chicken creating a great coat and glaze sauce.
- About 30 minutes before you are ready to be finished cooking, pull out the chicken and heat the other half of your olive oil in the cast iron pan at mid- to high-heat as well as set your oven at 400F.
- Sear each side of each chicken breast until they are slightly browned – you aren’t trying to cook the chicken fully just make a nice outer layer! – which should take about 4-6 minutes per side.
- Some of the spice will come off but just try to keep too much of it from becoming charcoal in the process – scrape regularly!
- After searing, place all breasts in skillet and spoon any extra spice sauce from the mixing bowl over the top of the breasts and then place skillet into the oven for 20 minutes.
- When those 20 minutes are up, check that the birds are fully cooked and then (if you want a slightly crustier top), you can set the boiler for another 2-5 minutes watching closely.
- This shouldn’t be enough to dry you out but again, watch your timing.
- Plate the birds with a side salad (I like an apple cider vinegar, mixed green and veggie salad I will definitely write up with variations later) and some other sides (I voted tater tots in lieu of mashed potatoes).
- If there is extra spice drippings in the pan (while avoiding charcoal), you can top of your birds with a little extra roasted spice mix.
- Finally, eat well, think milk, and enjoy!
Any leftovers can be heated up in a myriad of ways but my favorite is cold and diced over that salad I talked about earlier which I’ll post about next week .
So that’s it, my roast your mouth roasted chicken and spice mix. I’ll be trying it over the thick cod in a few weeks after my parents get home and I’ll let you all know how that goes.
But once again, until that time, eat well, live well, and enjoy!
- Taylor Gallagher