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
Comments
Peeeculiar t1_ix4ccen wrote
Have you tried Goya Adobo?
Verizian OP t1_ix4cj0q wrote
No, but I shall
Peeeculiar t1_ix4jj16 wrote
An aye heyulpd
KungPowGasol t1_ix4jj7n wrote
Hopefully chicken.
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
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
psychicsword t1_ix5cptf wrote
Especially because they will also sell you the ingredients.
Verizian OP t1_ix67qrj wrote
I hate that this actually makes sense. Will do!
SpindriftRascal t1_ix67vi0 wrote
Skip Goya. Buy some other brand. https://www.washingtonpost.com/nation/2021/03/01/goya-ceo-cpac-trump-boycott/
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.
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
RhaenyrasUncle t1_ix7vy6m wrote
Love. 🥰
MatthewMcDerpFace t1_ix82ivx wrote
Yo its soo good for supermarket chicken. Sometimes their fried chicken ain't bad either.
ShrimpYolandi t1_ix8365e wrote
Probably witch hazel dood
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
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.
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!
husky5050 t1_ix4c9is wrote
Shake and Bake. And I helped.