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Boneless chicken breasts temp. to pull??

orion11orion11 Posts: 140
edited 7:12AM in EggHead Forum
Simple boneless yardbird breasts tonight, what temp should I pull them so there are still juicy and cooked enough? I am the king of dried chicken and am trying my best to improve.


  • HaggisHaggis Posts: 998
    orion11,[p]I don't cook boneless but I generally pull at close to 160 in the middle of the bone-in breast and let rest a bit. They've never come out dry unless I happened to pick the biggest one to check and the littler ones get overdone.
  • orion11orion11 Posts: 140
    Good deal, I have my very best Thermaworks thermometer now so I can at least be assured of the temp I am checking, love that thing!!

  • Steve13Steve13 Posts: 12
    Lately I've been getting a good sear on them for about 5-6 min a side at 350-375. Then wrap in foil,close all vents and let them sit 15-20 min ( TREX Chix ?) they come out moist and tender.Now I'm no longer the King of dried chicken

  • orion11,
    I think the biggest problem with really lean cuts like chicken breasts or pork chops is that people cook them at too low of a temp.[p]I have been cooking breasts and chops at 500-550 with great success. I typically pull them when the internal is 160, and the outside is nicely charred. They are always very flavorful, with juices running the moment you cut into them.

  • HaggisHaggis Posts: 998
    Haggis,[p]And they make great gifts to cooks you care about!
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