Boneless Skinless Chicken Breast

DGarner211

I wasn't sure how to cook these, so I poked around here a bit and chose raised direct at 400-450. I cooked 10 min per side and then checked temp. The smaller ones were perfectly done at that point. I finished the rest to temp, flipping and moving them around the grill to get some sear on the ones that were still a little under done. 

They were some of the best chicken breasts I've ever had. IMHO, this is the ticket. 

DGarner211

bgebrent

Good cook brother!

slovelad

Very nice! What was the final internal temp you were looking to reach?

boneless, skinless is so tough to do with good flavor.

thanks for sharing !

DGarner211

I pulled them at 160. Let them rest a few minutes and then ate. 

Sweet100s

Brine or no brine before cooking? 

YukonRon

Killer cook! I use teriyaki/pineapple juice marinade for about an hour, then cook raised indirect to 160F. Delicious with pecan and peach smoke.

jabam

Looks awesome! skinless chicken breast are my achillees heel. They either come out too dry, or little flavor, but I will keep trying! and these look great!

DGarner211

Sweet100s said:

Brine or no brine before cooking? 

I marinaded them overnight in some commercial garlic and herb marinade.

bud812

I marinade mine in Walkerswood jerk overnight & they are killer.

DGarner211

bud812 said:

I marinade mine in Walkerswood jerk overnight & the are killer.

I want to try jerk chicken one day.  I'm afraid it would be too spicy for my kids, but I'm going to separate out a couple next time and try it.

Neil Gunn

DGarner211 said:

bud812 said:

I marinade mine in Walkerswood jerk overnight & the are killer.

I want to try jerk chicken one day.  I'm afraid it would be too spicy for my kids, but I'm going to separate out a couple next time and try it.

A good MILD jerk marinade that won't be too spicy is: 3 Tbsp McCormick Caribbean Jerk Seasoning, 3 Tbsp vegetable oil, 2 TBSP soy sauce, and 1 Tbsp apple cider vinegar. If you want more heat, you can add a good jerk paste such as Walkerswood to the marinade.

jonnymack

I've had great luck with 350 indirect for about 40 minutes. Perfect 165, juicy as hell. I use Oakridge secret weapon and rib dominator rubs. Throw a couple chunks of wood and you are set brother. 

Downr@nge

DGarner211 said:

bud812 said:

I marinade mine in Walkerswood jerk overnight & the are killer.

I want to try jerk chicken one day.  I'm afraid it would be too spicy for my kids, but I'm going to separate out a couple next time and try it.

If you want to try jerk chicken someday, try this recipe:  https://youtu.be/Xq_wI48PpGQ

I make my own jerk marinade from scratch and its a million times better than that super salty Walkerswood crap.  Try making it from scratch and you can control how much heat the marinade has by cutting out some of the Scotch Bonnet Peppers (aka habanero, well, not really, its a substitute).  Once you make it from scratch, you will never go back to that bottled crap again.

Phatchris

I've been going 400 raised direct myself. They are usually a last minute meal for me so they just get a rubdown with swamp venom or bone suckin and sauced with whatever I have on hand.

JohnnyTarheel

Looks great. The secret is cooking to right temp. 

Acn

JohnnyTarheel said:

Looks great. The secret is cooking to right temp. 

This is absolutely critical.  I've been on a kick lately of just using herb salt and pepper, cooking raised direct somewhere between 350-400 until IT of 165.  Then I'll serve topped with homemade or a good quality store bought salsa.

jtcBoynton

Agree that getting the temp is key.  Since there is no skin to crisp, cooking at lower temps will give you a greater time window from when the meat is done before it is overdone. It will take a bit more time to cook but it is easier to prevent overcooking. The longer cooking time will also give more time for the chicken to pick up more smoke flavor.