Boneless skinless chicken breasts - cooking suggestions?

TXTarHeel

I'm a new egger, have only done a few cooks.  Love the forum!  I've been stalking it for a while now. It's beef and chicken fajita night.  I've got some boneless skinless chicken breasts marinated in italian dressing.  I've seen a lot of "raised direct" guidance but I don't have a raised grid option yet.   Tips on the best way to cook? 

pgprescott

Just go commando(direct).  Keep the temp down around 325. They will be great. Cooking whole and slicing up for fajitas?

TXTarHeel

Yes. I've got some skirt steak to do as well.

Legume

Just don't overcook the chicken and it will be great - most commen prob is drying them out.

TXTarHeel

Do you typically time it or cook to a specific internal temp?

BIll-W221

Internal temp, get a good thermometer like a Thermopop or Thermopen. It makes life so much easier.

pgprescott

IT. Time will vary with cook temp and size of protein. I think white meat is 165. 

Legume

Temp, never time.  Although, I don't always temp chicken breasts, I pull them when they're still tender.  They get noticeably stiff when they're overcooked.

Sardonicus

You can use a meat mallet/tenderizer to flatten the breast.  That helps it cook evenly throughout.

texaswig

I wouldn't worry about over cooking them.I don't know if I've ever had any Mexican  restaurant bring me chicken fajitas that  weren't overdone. One of accessories you're probably going to want to get a raised setup. I always use mine unless I'm searing. 

Legume

And there you go, one question, six opinions.  All good, take your pick.

TXTarHeel

Thanks for the quick replies.  Time to go fire it up!