Rethinking the Breast

I think for most people, boneless skinless chicken breasts are one of those ingredients that you pick up on most grocery trips. They are versatile and healthful. I have to tell you, though, it can get so much better than you could ever imagine by making one slight change. 

I am a new fan to bone in, skin on chicken breasts. The Barefoot Contessa (after watching so many episodes) finally convinced me that they are worth the little extra effort. Bone in and skin on chicken breasts are found exactly in the same place as the breasts you buy now and I promise you are not scary. The skin and the bone help to keep the chicken breast juicier (no more dry chicken!!) and more flavorful. 

As far as cooking these guys, you can really treat them just as you do your chicken breasts now. They will take longer since the bones need to be heated through as well. I sometimes use a meat thermometer to double check the temp. Simply insert into the thickest part of the breast. The breast is done when the temperature hits 170 degrees. 

A suggestion for cooking is on the grill with a great rub (I use seasoned salt, pepper, cayenne, paprika and garlic powder). Start skin side down on the coolest part of the grill to get that yummy crispy skin.  Cook about half-way and when skin is done crisping up it should pull away from the grill. Flip and finish grilling until 170 degrees. Serve with BBQ sauce or your choice.

 They are also fabulous roasted. I use a simple marinade of lemon juice, olive oil, rosemary, salt and pepper. Let marinade in the fridge for a few hours then roast at 450 degrees breast side down for 15 minutes, flip and cook until internal temp is 170 degrees (about 15-30 minutes depending on thickness).  I boil and reduce the leftover marinade to use as a sauce. 

I hope you try the switch. Even if you are watching what you eat, you can always take the skin off. Although, why would you ever deny yourself that yummy, crispy goodness??

Enjoy! 

xoxo

Erin