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Bonless Chicken Breasts

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Eager Egger
Eager Egger Posts: 236
edited November -1 in EggHead Forum
I have done several Beer Can Chickens on the egg with good results. Tonight we are just doing boneless chicken breasts. Using some apple chios and DP's Tsunami Spin rub. Should I do the direct or indirect? Also, a suggested temperature? I was thinking 350?[p]I think I figured this out..Hereggness has me doing all the cooking :-)
Mike

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Comments

  • AZRP
    AZRP Posts: 10,116
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    EagerEgger,
    Cook them direct and get some nice grill marks on them. Don't go any higher than 165 internal or they'll get dried out. -RP
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  • BENTE
    BENTE Posts: 8,337
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    EagerEgger,
    i love the tsunami spin but i have never tried it on chicken i have been on the shaking the tree when i have been doing boneless chicken mainly because i love to put the grilled chicken over linguini with alfredo sauce. [p]350 sounds about right though....[p][p]happy eggin
    tb[p]ps take pics i want to see what color it is after grilling..

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Crawdaddy
    Crawdaddy Posts: 29
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    EagerEgger,
    I do them direct at 400-450 because I like to get some char. A coating of olive oil helps with the carmelization. Apple chips are outstanding with poultry. It should take about four minutes per side. I go by touch rather than temperature. They are done when they have about the same firmness as a medium steak.
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  • DynaGreaseball
    DynaGreaseball Posts: 361
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    EagerEgger,[p]I've done a simple cook of boneless chicken breasts about 3 times...marinated in a balsamic vinaigrette sauce for about an hour; no smoke; direct; 300° for 15 to 20 minutes per side depending how thick. Flip once. They've turned out real juicy each time.[p] DSCN2963.jpg[p]Good luck
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  • Edemitch
    Edemitch Posts: 196
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    The leftovers will make good Quesadilla's. Lately that's all the kid's want when I make boneless breasts. We never get to the leftover stage!

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  • billt
    billt Posts: 225
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    EagerEgger,
    i do direct temp depends whether or not they are skinless and boneless or just boneless. skinless i do at a lower temp 325. and watch internal temp i find the skinless ones are easier to dry out. if they have skin 350 for the crispy goodness
    good luck
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  • Eager Egger
    Eager Egger Posts: 236
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    Thanks all: What a wonderful response. I am sure ours will be great and in the future there are several good recipes we have copied here. The truth is; there is nothing like this group.
    Mike and Linda
    Round Rock, Texas
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  • DynaGreaseball
    DynaGreaseball Posts: 361
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    EagerEgger,[p]I agree...Bon appetite
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