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Cooking Recipes


Tips and tricks for marinating and grilling chicken

  • If you have several different sizes of chicken breasts, you can pound some of the bigger ones down until they are all of equal size. This will help them to cook all at the same time so you don’t run the risk of overcooking some and undercooking others.
  • Letting the chicken “rest” or cool down for about 5 minutes after baking or grilling will allow the juices to reabsorb into the meat, thus rendering a juicer chicken breast all around. 
  • Unlike shrimp, which only need a few minutes to marinade, chicken can stay in a marinade for a few hours, even overnight. 
  • Chicken will grill most easily on a clean grill. Make sure you scrape off any old bits of past grilling adventures and oil the grates too if needed. 
  • Cook chicken over medium heat so that it cooks evenly and you don’t end up searing/burning the outside to a chewy chicken jerky before you even have time to cook the inside. Lower and slower is the name of the chicken grilling game here. 
  • Toss out the marinade that you used for the chicken. You don’t want to re-use it and get sick. That’s no good. If you want to make up a big batch of marinade, use only what you need for the chicken you have then save the rest in an airtight container for another day. 
  • Any unused marinade will keep for up to 1 week in the fridge. 

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