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How do you cook chicken breasts?

Ok I know, stupid question, but never cooked just chicken breasts on the egg. I have always done Spatch.

Mother's Day tradition in my wif'es family is Teriyaki Chicken Burgers. I have been told (jokingly) that if I attempt to change tradition my life will not be easy for some time. ;)

Anyway, we make a homemade teriyaki sauce that I am going to marinade the chicken breasts in for 24 hours, but how do you cook them?


  • Little StevenLittle Steven Posts: 28,317
    Iève been giving them a hot sear on the ci in the woo and finishing raised grid. That's before I started with the sous vide


    Caledon, ON


  • fishlessmanfishlessman Posts: 19,740
    i think i would flatten them, marinade, make a separate marinade for basting, then cook in a castiron or one of those steels and baste while it cooks. toss some lemon slices on the grill too, makes a nice presentation. what i like about the lemon slices thrown on half way thru the cook is that if the chicke is starting to burn on the exterior you can place it off the steel and onto the lemon to slow the exterior cooking to fast
  • EggcelsiorEggcelsior Posts: 12,692
    I cook them raised direct at 400 to 160 internal. Great every time.

     I am loving the Windows 8 issue. I now read all your posts with an "out-rrrageous accent"
  • Dyal_SCDyal_SC Posts: 4,193
    I would just grill them direct on the stainless steel grate at around 350 deg f dome temp until they register 160 deg f internal temp. If you have a way to raise your grate, that's even better. I suggest a lower temp like 350 (and not the CI grate) for the fact that the teriyaki sauce can burn a little due to the sugar content. But yours is homemade, so I could be wrong about that.
  • fishlessmanfishlessman Posts: 19,740
    new place near me uses alot of ginger in the marinade, its quite good and different from a regular terryaki
  • KennyLeeKennyLee Posts: 733

    We do chicken breasts usually once a week for that meal and to have some leftovers throughout the week for salads, fajitas or whatever.

    Lots of ways to do them, but I marinate overnight and nornally just do raised direct at 400* for roughly 25 to 30 minutes.....flipping at the halfway mark....or until 170*+.  Always come off tender and juicy enough to cut/shred with a fork. 


    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • B&BKnoxB&BKnox Posts: 282
    I cook a lot of Boneless skinless breasts.  I always brine them for 1-4 hours, time available decides.  I do a lite brine solution which equals 35 grams salt per liter of water.  Perhaps a teriyaki brine solution.  I then usually put a little dry rub on the breasts, type depends on what brine used.  Then I cook indirect at 400-425 degrees with lite cherry smoke.  They always turn out moist and tender and never burnt as can happen with searing and direct cooks.
    Be Well

    Knoxville TN
  • SaltySamSaltySam Posts: 464

    I did chicken breasts last night at 400 direct.  It took about 25 minutes to hit 160 internal, and normally that would have been perfect.  But, since we were running late for baseball games, I didn't let them rest hardly at all. I immediately sliced them up for tacos. The cutting board was doused in juices, and the chicken tacos were dry and mealy.  If only I'd have waited a few more minutes. 

    I'm nearly a year into egging, and oddly enough the things I screw up most are burgers and chicken breasts. 

    LBGE since June 2012

    Omaha, NE

  • GQuizGQuiz Posts: 690
    Soak in EVOO and cook at 375 indirect with applewood chips.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • tazcrashtazcrash Posts: 1,851
    I made some this week marinated for an hour with oil-less Italian dressing, made into cutlets, pounded uniform and flat, then grilled direct at high heat, and quick.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • MickeyMickey Posts: 17,634
    edited May 2013
    flatten like @fishlessman said. by pounding of cutting. just don't like that big thick peace of meat.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • fishlessmanfishlessman Posts: 19,740
    edited May 2013
    i would also marinade some boneless skinless thighs, they taste better
    :D that would be adding to the tradition, not changing it, oh and make a sweet hot garlic thai dipping sauce.......
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