Chicken Breast ideas

Codiak223

Local Kroger has boneless skinless chicken breast on sale. Any egg recipes for good ol plain chicken breast?

johnnyp

season to taste, grill until done

Killit_and_Grillit

I’m in the camp that boneless chicken breasts don’t belong on the grill grate. They have a tendency to dry out and lack flavor. 

If you have a sous vide you can go that route. Or take a cast iron, butterfly them and cook them on the Egg in that.  

SciAggie

Raised direst @ 375-400. Apply favorite rub/seasoning. Glaze with something yummy. We like raspberry chipotle glaze. 

Eoin

Cube and Jerk seasoning cooked direct on the grill.  Jerk from a jar (wet paste) not dry.

or

Cube and Tandoori.  Marinade in spices (whatever you like) and yoghurt and put in very hot (700ish) Egg suspended on skewers through the top vent. Worth putting a fire brick in the lump to reduce the direct heat on the bottom of the first chunk of chicken - bottom chunk maybe 6" above the fire.

evie1370

Brine first, agree they can be dry and flavorless. Then butterfly-stuff with hatch chili, cream cheese and wrap with bacon. Then sprinkle on rub-brush with favorite BBQ sauce.

Hans61

Marinated chicken breasts always taste great and if you’re new to grilling are a little more forgiving if you overshoot the mark 

vb4677

Tandoori Skewers!
Cube it up, marinate in yogurt with a bunch of Indian spices for couple of hours, thread onto soaked skewers, and then go hot, fast and direct.

caliking

Chicken Margherita.

Grill them to an IT of 150, then top with marinara sauce of choice, chopped basil, and fresh mozzarella. Broil for a few minutes until the mozzarella melts a bit. 

I think I got this from @The Cen-Tex Smoker

ColtsFan

Killit_and_Grillit said:

I’m in the camp that boneless chicken breasts don’t belong on the grill grate. They have a tendency to dry out and lack flavor. 

If you have a sous vide you can go that route. Or take a cast iron, butterfly them and cook them on the Egg in that.  

Stop over cooking them

ColtsFan

I like to grill lots and then freeze for salads, etc. 

Another favorite like @Killit_and_Grillit said, SV chicken breast is hard to beat

fishlessman

lemon chicken, piccata, fry it and make buffalo sauced sandwiches with bluecheese dressing

jdkeithbge

I usually grill raised direct and get good results.  Typically marinade with DP Mediterranean-ish, Shaking the Tree, or sometimes Cow Lick.  As others said the key is not overcooking them.  However, one day I was doing baked potatoes indirect at 400 prior to doing chicken, and the taters weren't quite done, and I was too lazy to change my setup, so I put the chicken breasts on indirect as well.  They turned out really nicely and cooked almost as fast.  

drumdudeguy

Dixie Chicken - Marinade in Italian dressing. Cook on indirect at 375. Finish off with honey mustard, cheese, and bacon on top.

Eggaroo

Our family’s favorite is the McCormick brand Grill Mate Mesquite Marinade. Quarter cup oil + quarter cup water + package ingredients + chicken beasts. Marinate overnight for best flavor, then grill direct at 350-400.  Great for salads, wraps or quesadillas. 

YukonRon

Well, I cheat. I will buy Costco Mac and cheese, dump into a large bowl and take about 2 pounds of grilled chicken breast chopped after cooked raised direct, then throw into the egg at 400F for about an hour, pull add Sriracha to your liking and serve.
Awesome meal, and My Beautiful wife and I can get several meals from it.

fishlessman

teriyaki chicken.  if you have a wok the chicken recipes are endless

GaBGE

Wrap in bacon, baste with blues hog and top with cheese just before pulling them.

OhioEgger

Cut 'em in half and fry 'em like this:
sous-vide-fried-chicken

GoldenQ

cook indirect at 300 to 165 with a good rub    I like Dizzy Pig shaking the tree and Raging river both on same time. 

Teefus

Dip them in Caesar dressing then dust with grated Parmigian cheese.  Roast raised direct to assure browning the exterior. Slice to serve on pasta or salad.

DoubleEgger

I probably cook more boneless skinless breasts than anyone here. I cook them a few nights per week. Here are a couple of tips. 
1.  Pound the breasts out to even thickness. This is critical to ensuring even cooking. You’d never consider throwing a steak on the grill that was 1/2” thick on one end and 2” on the other yet folks do that all the time with boneless skinless breasts. I believe the pounding helps break down tissue as well leading to a more tender piece of chicken. 
2.  Mix a dry rub with some olive oil and lemon juice. Brush it on a few minutes beforehand but not need for lengthy soaks. Ain’t nobody got time fo dat. Watch the salt content especially if you are going dry rub only. 
3.  Raised direct keeps the direct flame off of the breasts and doesn’t dry out the bird. The reflective dome heat assists with even cooking. 
4. 400-450F seems to be the sweet spot temp. Higher temps give you stringy chicken and lower than 400F makes the chicken rubbery. I pull them when it is in the high 150s and the carry over gets me close to the final temp. 

These are my own experiences. Your mileage may vary. 

Carolina Q

DoubleEgger said:

I probably cook more boneless skinless breasts than anyone here. I cook them a few nights per week. Here are a couple of tips. 
1.  Pound the breasts out to even thickness. This is critical to ensuring even cooking. You’d never consider throwing a steak on the grill that was 1/2” thick on one end and 2” on the other yet folks do that all the time with boneless skinless breasts. I believe the pounding helps break down tissue as well leading to a more tender piece of chicken. 
2.  Mix a dry rub with some olive oil and lemon juice. Brush it on a few minutes beforehand but not need for lengthy soaks. Ain’t nobody got time fo dat. Watch the salt content especially if you are going dry rub only. 
3.  Raised direct keeps the direct flame off of the breasts and doesn’t dry out the bird. The reflective dome heat assists with even cooking. 
4. 400-450F seems to be the sweet spot temp. Higher temps give you stringy chicken and lower than 400F makes the chicken rubbery. I pull them when it is in the high 150s and the carry over gets me close to the final temp. 

These are my own experiences. Your mileage may vary. 

Agreed, except I don't always pound 'em. I'm sure they'd cook more evenly though. 

Some swear by indirect for chicken, but I much prefer direct. 400° is my target too.

Dry rub/olive oil/lemon juice is great. Try Herbes de Provence for your rub. Outstanding!! Great on a pork chop too.

DoubleEgger

@Carolina Q I think pounding them is the single most important thing. It took my yardbird game to the next level. 

BJM2932

I cook a ton of chicken breasts as well for meal prepping through the week. I work overnight with no Access to food aside from delivery so I eat them plain or slice for salads/ chicken salad. I’m in the 400 raised direct crowd, and pull at 157 IT to keep from drying out. 

Woodchunk

ColtsFan said:

I like to grill lots and then freeze for salads, etc. 

Another favorite like @Killit_and_Grillit said, SV chicken breast is hard to beat

Exactly, we will do a whole package at one time. Lately we have been stuffing them and wrapping with speck

nolaegghead

Confucius ask, What is breast chicken ideas?

Mattman3969

DoubleEgger said:

I probably cook more boneless skinless breasts than anyone here. I cook them a few nights per week. Here are a couple of tips. 
1.  Pound the breasts out to even thickness. This is critical to ensuring even cooking. You’d never consider throwing a steak on the grill that was 1/2” thick on one end and 2” on the other yet folks do that all the time with boneless skinless breasts. I believe the pounding helps break down tissue as well leading to a more tender piece of chicken. 
2.  Mix a dry rub with some olive oil and lemon juice. Brush it on a few minutes beforehand but not need for lengthy soaks. Ain’t nobody got time fo dat. Watch the salt content especially if you are going dry rub only. 
3.  Raised direct keeps the direct flame off of the breasts and doesn’t dry out the bird. The reflective dome heat assists with even cooking. 
4. 400-450F seems to be the sweet spot temp. Higher temps give you stringy chicken and lower than 400F makes the chicken rubbery. I pull them when it is in the high 150s and the carry over gets me close to the final temp. 

These are my own experiences. Your mileage may vary. 

Gotta agree with everything said here.   I would disagree with the most boneless breast cooked in a week but I alternate between breast and thighs atkeast 4-5 days a week.  

Chicken tits + good rub + 400-425 raised direct = good eats.  

Theophan

Strongly agree with @DoubleEgger above.  Big problem with chicken breasts is uneven thickness.  My wife's FAVORITE CHICKEN dish is chicken breasts grilled this way with a rub from Melissa Clark: Sweet and Spicy Grilled Chicken Breasts where she makes the same points he did.

It's still true that you can overcook them, and if you do, they'll be dry.  But pounding them to an even thickness of 1/2-3/4" and grilling hot and fast kinda like a thin steak, it's good eating!

Rascal

I always use the Perdue brand which are ultra-thick and bake them in my Breville Smart Oven (OMG!!~~)

Eoin

I don't mind the variation in thickness, I move the pieces around on the heat and take the thinner stuff off sooner. Anne likes chicken more well done anyway, so she eats anything overdone.