"Joe Blo" > wrote in message
om...
> I would like to cook more from home. In the past I have used a grill
> pan in the oven to grill chicken breasts that I marinated. However
> they always came out dry and not very flavorfull. I would like to use
> my Tilia vacuum sealer to vacuum marinade my chicken quickly when I
> get home, however I hear that the secret to getting juicy chicken
> breasts is to soak them in a brine solution overnight and pound them
> flat with a mallet? Does soaking in Brine before marinating make them
> taste better? How can I get that somewhat blackened crispy crust on
> the breasts when I cook them in the oven? Can anyone recommend a line
> of bottled marinates that are really good? Please share your secret
> methods in making tasty marinated chicken breasts. Thanks

First, it sounds like you are definitely overcooking the chicken on the
grill. You need to make them as even as possible, thickness-wise, and grill
just until cooked through. With boneless skinless breasts, I generally grill
them over a hotter heat because they cook quickly and otherwise wouldn't
have time to get that yummy browning on them.
Brining is the best for boneless, skinless chicken...it makes it tender,
flavorful and juicy. You can add spices to the brine for added flavor
too....sage leaves, peppercorns, ancho chiles...it's pretty open.
You can also marinate/brine chicken with salted buttermilk, and you can add
spices to that too.
Another option is using a standard oil/acid marinade, such as one containing
lemon juice, pineapple juice, tomato juice, etc and usually an oil, such as
olive oil. A favorite of ours is olive oil, lime juice, ancho chili powder,
and onions.
However you cook them, do two things:
Make sure the thickness is even throughout as much as possible. You can do
this by butterflying or by pounding.
Do *not* overcook. Chicken can still be slightly pink in the center when you
take it off the heat as the residual heat completes the cooking. The juices
should run clear. It should feel firm, but not too firm, to the touch. Once
you get a feel for how long to grill/bake/broil/sauté/fry your chicken,
you'll be better able to easily estimate when to remove it from the heat to
avoid overcooking.
It also helps to start with a good tasting chicken to begin with. Try
getting an organic, free range chicken sometime. It's an amazing difference.

kimberly