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Boneless / Skinless chicken breasts... what's best technique
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itsmce
Posts: 410
I've got some Boneless/Skinless breasts that are in need of Egging. What are your favorite techniques for cooking them? I'd be happy to try out something new. My typical is: coat with olive oil then sprinkle with seasoned salt and poultry seasoning and grill direct at 375-425. And....go!
Large (sometimes wish it were an XL) in KS
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Pound the breasts....to even thickness. Marinate in ceasar dressing, lemon juice and parmesean cheese. Grill raised direct 375-400 till 160. I usually add either raging river or pineapple head while cooking.In Manchester, TNVol For Life!
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If you can do a "raised-direct" cook at 375-425 I think it would help. I've always had great results that way. As far as seasonings go, it sort of depends on what sides you want to pair it with. Make a batch of rice with some grilled veggies and give your chicken breasts a teriyaki mopping towards the end. I try to mix it up and test out different rubs/marinades.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Thisjls9595 said:Pound the breasts....to even thickness. Marinate in ceasar dressing, lemon juice and parmesean cheese. Grill raised direct 375-400 till 160. I usually add either raging river or pineapple head while cooking.
LBGE& SBGE———————————————•———————– Pennsylvania / poconos -
Getting hungry already!
Pineapple Head...fill me in, what is this?
Large (sometimes wish it were an XL) in KS -
Its one of the dizzy pig rubs. I love it on boneless skinless breastsIn Manchester, TNVol For Life!
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Boneless / Skinless chicken breasts... what's best technique: Toss in garbage works for me except this one way. This has goat cheese and jalapeños inside as well.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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grege345 said:
Pound the breasts....to even thickness. Marinate in ceasar dressing, lemon juice and parmesean cheese. Grill raised direct 375-400 till 160. I usually add either raging river or pineapple head while cooking.
ThisThis, and I always brine my breasts a couple hours first._____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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@Mickey do you flatten them first?
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fletcherfam said:@Mickey do you flatten them first?
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
@Mickey thanks!
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Flatten and stuff. I like spinach, artichoke and cheese. ..Wrap it bacon, not rope.Green egg, dead animal and alcohol. The "Boro".. TN
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I pound the breast to an even thickness, brine and cook to an internal temp of 145 to 150. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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henapple said:Flatten and stuff. I like spinach, artichoke and cheese. ..Wrap it bacon, not rope.
The rope holds on the bacon. You been drinking? Aw hell, forgot who I was talking too.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
that looks delish, I think I'll be trying that recipe
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