What does Star Market put in their grilled chicken?

Submitted by Verizian t3_z09v01 in boston

So I get that this is a very specific ask, but I'm a huge fan of the grilled chicken at Star Market and I'm trying to replicate it. If you've ever worked at Star Market/are able to spot spices/seasoning from taste, I would greatly appreciate some insight into how they're prepping their birds. EDIT: Here's a link to the chicken I'm referring to. Their rotisserie chicken is actually trash, funnily enough

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KungPowGasol t1_ix4jj7n wrote

Hopefully chicken.

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Verizian OP t1_ix4l1u9 wrote

This started as an attempt to find the right seasoning, but it has the makings of an investigation into what (or who) Star Market is putting in their food

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Quirky_Butterfly_946 t1_ix56i15 wrote

Have you tried calling Star Market and asking for the dept that makes it? Usually they are not trade secrets and most will happily give you the recipe

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psychicsword t1_ix5cptf wrote

Especially because they will also sell you the ingredients.

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Verizian OP t1_ix67qrj wrote

I hate that this actually makes sense. Will do!

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ppomeroy t1_ix4zwzc wrote

Most of the ready made foods at area markets are coming from the same central kitchen supplier. Compare the products and containers.

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selenopscurioso t1_ix6uewx wrote

So the first major note for the grilled chicken is I believe it's technically broiled not grilled. The folks who work the hot foods over in Brighton have the best fried chicken from a Star that you're bound to find anywhere. I've also eaten piles of this from everywhere so experienced at least. The notable thing for both is look at the tag that comes out, I don't have a grilled tag nearby but given they double dip their fried I'm going to guess they brine their grilled which also helps keep it moist over time. If you'd like I can snag one tomorrow but I think the big thing is that you'll want to brine your bird, let it dry out, and then stuff whatever seasoning you like under the skin and then cook it at 425. Keep an eye on color and while the skin might be a touch crispier than Star you're in the ball park. They also might use sugar which helps with balancing seasoning as well as browning. Let me know what questions you have and maybe I can get them answered.

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selenopscurioso t1_ix6v7qr wrote

Also is it the breast or the thigh you like more? They season the same but dark meat does much better grilled than white in my opinion

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Verizian OP t1_ixevov4 wrote

Yeah, the brine seems to be a big constant in the prep process. I'm fairly certain there's garlic, paprika, and pepper; I definitely feel some sugar would help. I'ma try and figure out the seasoning mix and get to brining, but thanks for the very detailed response!

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MatthewMcDerpFace t1_ix82ivx wrote

Yo its soo good for supermarket chicken. Sometimes their fried chicken ain't bad either.

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DooDooBrownz t1_ix88uc4 wrote

i would guess they have to provide ingredient and nutrition info upon request on unpackaged food. so you could just ask

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voglener1964 t1_ix98fok wrote

I think it's a special dry brine mix they have for the chicken before cooking. Draw water, add the brine & stir until dissolved. Add chicken. Brine for a couple hours, then cook.

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