Boneless Skinless Chicken Breasts - how do you cook them?

Cookinbob

Wife has requested I cook 3-4 lbs of these for a luncheon she is hosting (will probably be made into chicken salad). I want them to be better than average. I am thinking season with a Penzeys mix, and grill raised direct to IT of 160, but maybe there are better ideas out there.  Brine? Marinade?  What would you do?

The Cen-Tex Smoker

Brine, sous vide, season, sear. You will never go back with chicken breast again.

Nanook

I do mine raised direct 375-400°. Pull when 155° int, and then tent for at least five minutes. They always turn out very moist.

Cookinbob

The Cen-Tex Smoker said:

Brine, sous vide, season, sear. You will never go back with chicken breast again.

Unfortunately no sous vide here.  Could do a redneck one in the cooler, what temp, now long?

Biggreenpharmacist

I brine them for bout hour and half then season and cook raised direct about 400 degrees. Simple but always great (especially for chicken salad).

The Cen-Tex Smoker

Cookinbob said:

The Cen-Tex Smoker said:

Brine, sous vide, season, sear. You will never go back with chicken breast again.

Unfortunately no sous vide here.  Could do a redneck one in the cooler, what temp, now long?

147 for 2 hrs. (Obviously, 150-ish would work fine). If you want otherworldly chicken breast, SV is the ticket.

caliking

The Cen-Tex Smoker said:

The Cen-Tex Smoker said:

Brine, sous vide, season, sear. You will never go back with chicken breast again.

Unfortunately no sous vide here.  Could do a redneck one in the cooler, what temp, now long?

147 for 2 hrs. (Obviously, 150-ish would work fine). If you want otherworldly chicken breast, SV is the ticket.

This. We've eaten more SV chicken breast in the past few months than we did in 20 yrs. If you can't rig up a SV setup in time, brine and grill them raised direct, 375ish. Pull when IT=155 max.