Non spicy chicken rubs/ marinades

[strength_and_power]

Being the nice guy I am, i an going to be prepping a training partners meals for next week.She will be out of town over the weekend and won't be getting in until late Sunday. Side items will be brown rice and steamed or grilled veggies. She doesn't handle spicy foods well and doesn't want to retain water with anything overly salty. I have MH poultry and nekkid brine, thinking I can probably get away with brining the chicken breasts to keep them moist if I can figure out a rub/ marinade/ glaze/ sauce/ whatever that is on the sweeter side to mask any saltiness from the brining.
Any thoughts/ recipes that may fit the bill?

Ready?

Go!

[SMOKE FREAK]

The MH brine will not give you much of a saltiness at all since it is not a saline brine...
I'm not much on sweet rubs so I'll let others help ya along those lines...

[Fishawn]

Italian dressing is a great marinade for chicken. If cooking for a bunch of folks, I filet the chicken breasts and marinade overnight. They cook fast and are pretty bulletproof, as long as you do not overcook/grill them.

You can also cut the breasts into strips, marinade overnight, and put the strips on ka-bob skewers with your veggies, if you want them grilled, and yes you do

[SMOKE FREAK]

Or instead of Italian dressing I use Lite Caesar dressing...Not the creamy kind...Grill it, slice it thin and add to a leafy salad

[Fishawn]

Or instead of Italian dressing I use Lite Caesar dressing...Not the creamy kind...Grill it, slice it thin and add to a leafy salad

I did try the Caesar with Parmesan in it, thick type, and it burned a bit when grilled.

Another option is Ranch dressing as a marinade/coating. Sounds kinda strange, but is actually really good. Cooked more indirect, then over the heat for some color if you like.

[gracoman]

I'm going to make a few assumptions here.

UN = strength and power, brown rice and steamed vegetables, chicken, no salt, and training partner all point to people who are serious about fitness. Whether I'm correct in my assumption or not the answer is the same.

I've seen many problems where sous vide is such an obvious answer I wish more folks had that capability. No added salt, no brine, very little or no added fat, very tender and moist finish, and next to impossible to screw up. Consider adding a circulator to your gadget collection.

Two cents have been given

[Fishawn]

Fresh squeezed Lemon and EVOO, left on breasts that have been pounded out to flatten (chicken) for aboot 45 minutes is also good. A Tyler Florence recipe I saw a while ago, and have tried, and its good, but he also adds Kosher salt to this. Maybe eliminate the salt and add some herbs?

Grill up pretty quick.

[Fishawn]

I'm going to make a few assumptions here.

UN = strength and power, brown rice and steamed vegetables, chicken, no salt, and training partner all point to people who are serious about fitness. Whether I'm correct in my assumption or not the answer is the same.

I've seen many problems where sous vide is such an obvious answer I wish more folks had that capability. No added salt, no brine, very little or no added fat, very tender and moist finish, and next to impossible to screw up. Consider adding a circulator to your gadget collection.

Two cents have been given

X2 And I'm not serious aboot fitness

[strength_and_power]

I'm going to make a few assumptions here.

UN = strength and power, brown rice and steamed vegetables, chicken, no salt, and training partner all point to people who are serious about fitness. Whether I'm correct in my assumption or not the answer is the same.

I've seen many problems where sous vide is such an obvious answer I wish more folks had that capability. No added salt, no brine, very little or no added fat, very tender and moist finish, and next to impossible to screw up. Consider adding a circulator to your gadget collection.

Two cents have been given

You are correct in your assumption. we are powerlifters. My weigh in are 24 hours before i compete so swinging my weight 20-30 pounds in 24hrs is normal. Training partner only gets 2 hours and have to stay closer to her weight class.
I picked up an SV set up over Christmas and it has been wonderful. Plan was to SV and either finish on grill or CI skillet.

[gracoman]

Plan was to SV and either finish on grill or CI skillet.

You got it goin on

Have you tried sv'd sweet potatoes? Just one more option now open to you.

[Richtee]

Do you consider the Mad Hunky GP spicy...err does she? I have almost NEVER heard that description used.

Another of my faves is lemon/pepper. Perhaps light on the pepper. The SV unit should light that right up.

[strength_and_power]

I ended up using a Rosemary Citrus rub from SavorySpice shop. SV'd for an hour at 146degrees, patted the meat dry, added some additional rub and seared in the cast iron skillet. I may have done too good of a job as she is hinting at me prepping more often for her. ImageUploadedByTapatalk1456448578.410548.jpg

This was actually one of the breasts I cooked for myself. I get more meat and carbs, she got meat and veggies.

Thanks to all for the suggestions, I'm making a list of things to try. Hard to believe that eating can actually be a chore especially when trying to jump up a weight class but ya gotta do what ya gotta do

[Fishawn]

Looks great, and nice sear

[strength_and_power]

Looks great, and nice sear

Thanks. The quality of my searing somehow directly correlated to the battery being removed from the smoke detector. Funny how that worked out.

[Wingman]

Mad Hunky products are top notch! As for something different... I had a pleasant surprise this last week when I tried a McCormick's Grill Mates marinade. It was the Island Wood Fire flavor they carry. I really loved the flavor. I have used it on wings and tenders and yesterday I used it on top round steak. I like it. It's available in most grocers or on Amazon.