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Chicken

T-47T-47 Posts: 84
edited November -1 in EggHead Forum
Have a friend coming over for dinner next week and she is a tough one to cook for. Likes boneless skinless chicken breasts...anyone have a good egg recipe for these?

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    svchicken1.jpg
    <p />T-47,
    Without knowing her tastes. My wife just loves boneless, skinless chicken breasts. We get good chicken, try to get smart chicken. I then take a fork and punch a few holes in the breast and marinade in Wishbone Robust Italian Dressing. If you want to get a little more spicy add a rub, my favorite is Swamp Venom.[p]Good luck,[p]Mike

    [ul][li]Smart Chicken[/ul]
  • Adrian B.Adrian B. Posts: 124
    T-47,
    The majority of my cooks are boneless skinless breasts, so I've done just about everything to dress them up. Various italian dressing marinades like CWM suggests are good. Lemon pepper rubbed on with a little EVOL is good. For that matter, just about any rub with EVOL is good.[p]Something I tried last week and really liked was a good dusting of Dr BBQ's Big Time Rub (home-made), with a good glaze of his mustardy bbq sauce in the last 10 minutes of cooking. It was pretty darn tasty!

  • T-47T-47 Posts: 84
    Car Wash Mike,
    What temp do you guys cook them at, I am worried about drying them out too much. From your photo looks like you cook direct? How long do you marinade them? Thanks guys.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    T-47,
    Marinade at least 1 hour. I cook at 325-350 direct. If you pierce the meat and marinate, they are not going to dry out unless you cook to long.
    I've never tried it but I guess you can go indirect for a longer period of time.
    Let me know please,[p]Mike

  • Nature BoyNature Boy Posts: 8,244
    T-47,
    I thnk it is best to cook direct with higher heat....400 is good. You want to cook hot enough that you can build up a nice crust before the inside is overdone. The internal temp should be between 160 and 170 when you pull them off. Any more than 170 and you are goonna start drying out. 165 is perfect. Usually 5-10 minutes a side.[p]Have fun!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • T-47T-47 Posts: 84
    Car Wash Mike,
    Thanks again guys. I will let you know how it all turns out.

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