Moooore chicken
Tuesday, September 10th, 2013 01:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
This time I marinated the chicken breast in soy sauce + garlic + lime juice, and then baked with a lime slice in the oven (this doesn't make sense to me and there were soggy areas because of the lime. Maybe they meant squeeze the lime slice over the chicken before baking....)
The hilarious thing is that my lunches all look the same but so far they've all tasted very different ;)
Today's is a nice garlicky tangy flavor. I do want a little more color -- hard without the skin but I will see what happens if I do 400°F for the last few minutes instead of 350°F all the way.
(Getting gradually less nervous about undercooked chicken. So far I haven't had any incidents...)

The hilarious thing is that my lunches all look the same but so far they've all tasted very different ;)
Today's is a nice garlicky tangy flavor. I do want a little more color -- hard without the skin but I will see what happens if I do 400°F for the last few minutes instead of 350°F all the way.
(Getting gradually less nervous about undercooked chicken. So far I haven't had any incidents...)

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Date: 2013-09-11 12:06 am (UTC)Though I also like vinegar far too much for most other people's tastes, so probably about a quarter of my home-lunches are a little on the vinegar-y side. Still the difference between vinegar-y beef & bell peppers vs. vinegar-y mutton, yogurt, and lentils, is kind of large.
I've seen a number of cook-citrus-with-chicken recipes that are intended to end up with a different texture? Also, if you want the surface browned, maybe add some sort of glazing substance with sugars in it (I often just use the marinade for this?), or take a moment to pan-cook it or broil it for a bit at the end?
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Date: 2013-09-12 12:02 am (UTC)I love vinegar :D I... oh I should see if I can get my hands on it hah.
Thank you for the suggestions. It ended up a bit browner after I baked with a higher temperature today, so I wasn't able to try it yet, but I'm tucking the citrus glaze away for future reference (lime glaze on chicken. Oh boy *_*)
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Date: 2013-09-13 03:21 pm (UTC)My version is kalamansi over chicken. Oh my dear heaven - now I have a definite craving for the stuff.
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Date: 2013-09-13 09:29 pm (UTC)Ooooh I should try that at some point. Sounds delicious!
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Date: 2013-09-11 01:42 am (UTC)no subject
Date: 2013-09-12 12:02 am (UTC)Glad I could help! Happy cooking / eating :)
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Date: 2013-09-12 01:28 am (UTC)no subject
Date: 2013-09-11 08:37 am (UTC)no subject
Date: 2013-09-12 12:03 am (UTC)Hm interesting. Might try that next time :) Or maybe directly on the chicken since I don't actually use the juices for anything?
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Date: 2013-09-12 07:48 am (UTC)