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Chicken breasts brined and ready--now, direct or indirect?

TRexTRex Posts: 2,709
edited 10:20AM in EggHead Forum
I put three chicken breasts in a brine last night about 9 p.m.--I
used the Basic Meat Brine from the BGE Forum Cookbook. I'm gonna pull them out this afternoon when I get home, but I can't decide whether to do them direct or indirect. I've found a lot of stuff in the archives about doing whole chickens, but not so much about chicken breasts. What's y'all's favorite way to do boneless, skinless chicken breasts? Thanks for your help!!


  • MarvinMarvin Posts: 515
    Hot-n-fast. Maybe 2-3 minutes a side. Let us know how they turn out since 15 hours in a brine seems a bit too much for our tastes relative to the salt.

  • nikkignikkig Posts: 514
    Our favorite way is Smashed Chicken. Take boneless, skinless breast, and smash them down really flat (good way to take out frustrations!). Take some Kraft Zesty Italian dressing, grate a good size hunk of romano cheese into it. Marinate chicken overnight. Cook at 600, raised grid for 3 minutes per side.

  • GaDawgGaDawg Posts: 178
    I would dry them off, rub with olive oil, cook direct
    at 375-400 flipping every 5 minutes. Total time is usually
    30 minutes. They come out great.

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