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Grilled Chicken Breasts

GRN96WS6
GRN96WS6 Posts: 60
in Poultry
I could not pass up the warm day to enjoy it outside grilling dinner.  Used some Deez Nuts Pecan rub from meat church on them.,














Tommy
LBGE
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Comments

  • garyflintstone
    garyflintstone Posts: 42
    Very nice
    Royal Oak, MI.,1 L BGE, kick ash basket
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  • Jebpot
    Jebpot Posts: 374
    looks good.

    XL and Small

    Chattanooga, TN

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  • newby84
    newby84 Posts: 134
    Whenever I do chicken breast they seem to get a little crispy on the outside by the time they are finished. Yours don't seem to be that way. Any advice? 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,893
    newby84 said:
    Whenever I do chicken breast they seem to get a little crispy on the outside by the time they are finished. Yours don't seem to be that way. Any advice? 
    I recently did some chicken wings indirect at 375 and threw on a couple boneless chicken breasts for my wife and lunch. They were tender, juicy and delicious. In the past I've done them direct or raised direct, but they turned out really good this way. 
    Stillwater, MN
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Looks great!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • GRN96WS6
    GRN96WS6 Posts: 60
    newby84 said:
    Whenever I do chicken breast they seem to get a little crispy on the outside by the time they are finished. Yours don't seem to be that way. Any advice? 
    These were a touch crispy, I did them indirect at 350 til 155 then pulled them and let them rest and cook to 165, just put them on a pan and wrap with foil loosely.  I like doing them this way and sous vide (sous vide is REALLY tender and juicy).
    Tommy
    LBGE
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