Skinless chicken breast

burr_baby33

Any recipes that will create tasty, moist skinless chicken breast?

BBQMaven

Hard to screw it up unless you cook over 160 degrees.... dries out quickly....

Last weekend I butterflied 5, stuffed with red pepper/spinach/mushrooms, dizzy dust inside and out, direct at 350 way up high in the dome till they reached 150. Pulled, foiled the container top they were in, let rest 15 minutes and then sliced them. Perfect

cheifcook

Cooked 2 whole breasts after seasoning with sweet and spicy rub.  Cooked at about 200 degrees for 15 minutes turning twice.  Brushed with EVOO both sides to avoid drying out.  Wrapped in foil and removed from heat.  Very tender. 

burr_baby33

I think I cooked my last ones a little too hot. Cooked at 350, pulled and foiled at 150. Flavor was good but a little tough. I'll try 200 - 250 and see if that helps. Also, I didn't use olive oil. Probably should have since they were skinless.

Squeezy

Wrap in bacon ...   :@)

pgraham

You can do a quick Brine as well. I take about 4 tablespoons of Kosher Salt and 3 of garlic powder and put in a cup or two of water heat the water and stir until all is dissolved (about 1 minute0. Remove from heat immediately and if hot put in some ice cubes to return to room temperature. Use and injection needle and inject the breast til they won't hold anymore, then follow the instructions on using a lower heat to cook. This makes white meat very juicy.

bamafan62

Tried the evoo and bacon last night at 300.  The meat was wonderful!  Thanks for sharing.

bigearl

just did some boneless skinless breasts - cooked at about 350.  All i did was us a dry rub and flipped twice - cooked for about 20 minutes and it was the best/ juiciest chicken breasts I've ever had.  Almost fork tender - unheard of with chicken.  I love this BGE!

The Naked Whiz

I routinely cook a mess of breasts for the wife (yes, the wife who......) in a KJ.  I cook them at 350 on a raised grid, turning every 8-10 minutes until 160 inside.  Always very moist.

Mickey

Pound them out. Stuff with goat cheese and peppers. Cover with bacon and tie. Cook high and direct

Griffin

I'll like to make sure they are a uniform thickness by pounding them out with a meat hammer. I find they cook better that way, easier to cook uniformly and not dry them out.