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Why are my chicken breasts always rubbery and chewy?

I grill and bake chicken breast on a regular basis. They cook all the way through, but they always seem chewy and rubber-like. I boil chicken on occasion and comes out decent. My chicken breasts come right from the meat section at the grocery store and are never frozen. What can I do to make the right chicken breast?

I would suggest buying chicken breast with the rib bone still on it if you are planning to grill or bake them. Bonless breast has a tendencies to become tough becuase it is cooked at such a high temp.

Try gently pan sauting them, until they are just done. no need to keep cooking them once the pink is gone.. as they sit for a few minutes they will continue cooking from the heat. they will come out tender and juicy every time.

8 Comments

  • Country pumpkin says:

    Marinade your chicken overnight before grilling and baking. You can buy marinade at store or make your own. Also when you bake chicken , stuff piece of cheese and tomato (sundried or paste) inside. Good luck!
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  • Landry says:

    You are cooking them too fast too long
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  • Kimberly says:

    Here is how I cook my chicken breast and they turn out wonderful!

    Bake at 375°F. for 25 minutes or until chicken is no longer pink in center and juices run clear.
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  • silly_me says:

    I would suggest buying chicken breast with the rib bone still on it if you are planning to grill or bake them. Bonless breast has a tendencies to become tough becuase it is cooked at such a high temp.

    Try gently pan sauting them, until they are just done. no need to keep cooking them once the pink is gone.. as they sit for a few minutes they will continue cooking from the heat. they will come out tender and juicy every time.
    References :

  • Janet says:

    You don't say how long you're cooking it, so maybe you're overcooking? Even if they've be frozen, thawed and then cooked, the breasts should be tender. I buy large amounts and it's just me eating chicken, so I have to freeze it, but that shouldn't make a difference in the tenderness. Have never had it be rubbery or chewy, and I bake and broil also. You do need some added oil or sauce when baking, and oil when broiling. For broiling I usually brush with olive oil, then seasonings of choice. Baking can vary, from salsa to Ital. sauce, to wine and oil and herbs, etc. I always keep it healthy so it's never high in fat. Watch how long you cook it.. OR make sure it's cooked enough. Undercooking can certainly make it seem rubbery or chewy. You may think it's cooked all the way through, but maybe it needs another minute or 2. It's probably a matter of adjusting your cooking time.. either way.
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  • msnorthernont says:

    All I do is put them in the bottom of a casserole dish, pour on some sauce (VH chicken pineapple is a good one), salt and pepper them, cover and bake at 325 for 1 hr.. No longer. They will be moist and tender, I guarantee it.
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  • Brian K says:

    that is sooooooo funny!
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  • grumpy girl says:

    overcooking or too high of temperature. also try a marinade that has papaya in it, adds flavor and helps keep meat tender.
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