Skinless Chicken Questions

Borders

What better day than Sunday than to commit blasphemy here on the forum! Since we don't eat the skin on breasts and thighs, it seems like a total waste of good rubs to rub the skin and not the meat itself. But, the skin keeps the meat moist. BUT, the Egg keeps the meat moist.
I know some of you rub the meat under the skin, but I find that awkard. So, my thought is to just rub the skinless chicken OR to try someones salmon trick, and cover the meat with mayonnaise as a "false skin" after the rub.
Do any of you go "skinless" and what do you think about the mayo idea?? Go ahead, I have thick skin!

Clay Q

Borders,
The egg does a great job with skinless chicken breast. I go indirect most of the time but direct on a raised grid can be excellent also. Some olive or peanut oil rubbed on then Dizzy Pig seasoning works for me. I also marinate chicken for added flavor when going skinless. Fresh lemon juice is fantastic with Greek seasoning, Chinese marinade, Italian dressing marinade is great. The sky is the limit. I have yet to try smashed chicken roll ups- will do that soon. As far as mayo---never tried it. I have used yogurt with tandori seasoning.
Clay

Borders

Clay Q, thanks. Can you tell a difference between olive and peanut oil?

Smokin Joe

Borders,
I have used mayo on boneless/skinless chicken breasts and it works fine. A little goes a long way so don't overdue it. I put un the rub right after applying the mayo and cook direct on a raised grid - flipping a few times and pull them off around 155* and rest for about 10 -15 mins. Always moist & flavorful. Joe

Clay Q

Borders,
Yeah. Olive oil, especially extra virgin cold pressed, has a slightly tart, earthy olive flavor and is considered a rich, fullbodied taste where as peanut oil is light, sweet with just a touch of the nut. When used for cooking, oil flavors become subtle and less prominent due to heat and the blending of other food flavors, however olive oil does impart a stronger flavor and can be easily identified as an ingredient by experienced food connoisseurs. [p]Experiment and find out what you like. Olive oil has a number of health benefits. Peanut oil has high heat capability. Both are excellent cooking oils.
Clay

FlatEric

Borders,
Have you tried the "Smart Chicken" boneless skinless breast?? I am a fan on bone on/skin on but wife wants boneless skinless. The "Smart Chicken" is a great compromise. I have done them 3 times now and have had great results...just rub and cook direct.

SSN686

Morning Borders:[p]I do boneless, skinless chicken breasts all the time. I typically have them in a brine for 2 to 4 hours before cooking then just sprinkle on some rub. They have always come out very moist and favorful.[p]These are some I did quite a while ago using Penzey's Jerk Seasoning.[p][p]When I do these I usually do anywhere from 8 to 12 depending how many are in the package and them have them for lunches later in the week.[p]Have a turkey breast on at the moment that should be done in the next 30 minutes. Last night was my first attempt at spare ribs (see post down a little below).[p]Have a GREAT day!
Jay[p][p]

thirdeye

<p />Borders,[p]About half of the time I cook chicken skinless. In the top picture are skinless breasts. I season with rub ahead of cooking time, and then make a basting sauce or mop to insure moistness (many times something simple like apple cider, seasoned vinegar & a little canola oil). In the hour before cooking, I lightly baste the chicken two or three times, letting the liquid dry on the bird in between basting. Once on the cooker, I use the high end of barbecue temps around 240° grate, I baste every 30 minutes until done (2 hours or so for breasts & longer for dark quarters or halves[p]
[p]This chicken has the skin, but either way, I have found I have better control by cooking a white half and a dark half, not split down the axis of the bird.[p]~thirdeye~

tach18k

Borders, I do boneless and they come out great, never dry. I also do chicken with the skin on. But my wife peels the skin off and I eat it. Best of both worlds.